01
Cream
10.01 cup : 1 1/2 cup
Whip cold cream to soft peaks for richness; use half the amount as butter, adds silky mouthfeel
10.0
butter substitutes
20 substitutes · avg score 7.0 · Butter — churned cream, roughly 80% milkfat with water and milk solids, used across cooking and baking. Adds fat, flavor, browning, and tenderness; essential in pastry, sauces, sautes, and finishing dishes.
quick swaps (averaged across uses)
02
Half and Half
10.01 cup : 7/8 cup
Much thinner; use in sauces and soups where butter's richness is needed but solid fat is not
10.0
03
Salted Butter
10.01 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
04
Stick Butter
10.01 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
05
Whipped Butter
10.03 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
06
Ghee
10.01 tbsp : 1 tbsp
Nutty toasted flavor with higher smoke point; 1:1 swap, dairy-free of casein for lactose-sensitive cooks
10.0