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Butter

Dairy

A solid dairy fat made from churned cream, used in baking, cooking, and as a spread. Adds richness, flavor, and tenderness to baked goods.

6 tested substitutes

Substitutes

Coconut Oil

1:1

Works great in baking. Use refined coconut oil for a neutral flavor, or virgin for a subtle coconut taste. Solid at room temperature like butter, making it ideal for most baking applications.

✅Best for: baking, sautéing, roasting

⚠️Not for: frosting, buttercream, croissants

vegan dairy-free paleo gluten-free

Olive Oil

3/4 cup per 1 cup butter

Use 3/4 the amount since oil is 100% fat while butter is ~80% fat. Works well in savory dishes and some moist baked goods like quick breads. Adds a subtle fruity flavor.

✅Best for: sautéing, savory cooking, quick breads, muffins

⚠️Not for: flaky pastry, frosting, cookies needing crisp texture

vegan dairy-free mediterranean

Ghee

1:1

Clarified butter with milk solids removed. Has a higher smoke point and more intense butter flavor. Perfect 1:1 swap in almost all recipes.

✅Best for: sautéing, baking, high-heat cooking

⚠️Not for: recipes needing milk solids for browning

gluten-free lactose-free

Applesauce (unsweetened)

1:1

Reduces fat significantly. Results in a moister, denser texture. Adds subtle sweetness. Best when replacing only half the butter called for.

✅Best for: muffins, quick breads, brownies

⚠️Not for: pie crust, cookies, anything needing crisp texture

vegan dairy-free low-fat

Mashed Avocado

1:1

Adds healthy monounsaturated fats and a creamy texture. Can impart a green tint and subtle flavor. Works best in chocolate recipes where the color won't matter.

✅Best for: brownies, chocolate cake, dark baked goods

⚠️Not for: light-colored cakes, pie crust, frosting

vegan dairy-free paleo gluten-free