01
Salted Butter
10.0best for baking1 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
butter substitute
for baking.
Structural baking leans on butter's 16-18% water to generate steam that lifts laminated doughs at 375-400°F and its 82% fat to coat flour proteins, limiting gluten development. Any swap changes crumb architecture: anhydrous fats like shortening skip the steam lift, while cream adds extra water that demands flour compensation. This page ranks subs by oven-rise behavior first, crumb tightness second, and Maillard browning third, since those govern whether the crust sets before the center collapses.
top substitutes
adjustment for baking
In structural baking, sub salted butter 1:1 tbsp and reduce added salt by 1/4 tsp per stick — the pre-incorporated 1.5% salt slows yeast fermentation by 10-15% and hardens gluten, producing a slightly tighter crumb on laminated doughs baked at 400°F.
02
Stick Butter
10.0best for baking1 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
adjustment for baking
Identical 82% fat content at 1:1 tbsp, so oven-rise and crumb set are unchanged. The one baking-specific note: sticks are pre-scored in tablespoons, which tightens cold-cut lamination for a biscuit baked at 425°F where each fat layer steams distinctly.
03
Cream
10.0best for baking1 cup : 1 1/2 cup
Whip cold cream to soft peaks for richness; use half the amount as butter, adds silky mouthfeel
10.0
adjustment for baking
Cream at 1:1.5 cup swaps butter's 82% fat for roughly 36% fat and 60% water, flipping the hydration math. Reduce flour by 2 tbsp per cup of cream to compensate, or the dough becomes slack and your crumb opens into tunnels instead of even 2-3mm pores.
show 16 more substitutes
04
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
adjustment for this dish
Ghee subs 1:1 tbsp but brings 99.8% fat and zero water, so expect 20% less steam lift in laminated doughs and denser crumb. Nutty toasted notes from caramelized milk solids deepen a pound cake baked at 350°F. Works well for shortbread where crumb tightness is a feature.
05
Lard
8.07/8 cup : 1 cup
Produces flaky pastry crust; use slightly less, lard has no water content unlike butter's 15-20%
8.0
adjustment for this dish
Lard at 0.875:1 cup carries no water, so doughs tighten — pie crust flakes into larger sheets (5-8mm) because the fat stays discrete at 90-95°F versus butter's 85°F softening point. Skip the melt-puddle phase; chill dough 30 minutes longer before rolling.
06
Clarified Butter (Ghee) Butter
7.51 tbsp : 1 tbsp
Pure butterfat with nutty flavor; higher smoke point, use 25% less since no water content
7.5
adjustment for this dish
Clarified butter subs 1:1 tbsp but use 25% less because no water means no steam lift in laminated doughs. Expect denser crumb and browner crusts — milk solids removed, so no Maillard from casein, but the pure butterfat roasts at 485°F smoke point for bold top-crust color.
07
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
adjustment for this dish
Coconut oil at 1:1 cup melts at 76°F versus butter's 95°F, so cookies spread 30-40% wider on a 375°F sheet before fat solidifies. Refined coconut oil removes the tropical note; unrefined carries it through vanilla cake. No water means crumb tightens roughly 15%.
08
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
09
Margarine
4.01 cup : 1 cup
1:1 swap for baking; softer texture in cookies, less rich flavor, check label for trans fats
4.0
10
Chicken Fat
6.03/4 cup : 1 cup
Savory with rich poultry flavor; best for frying and roasting potatoes, not suitable for sweet baking
6.0
11
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0
12
Applesauce
4.01 cup : 1 cup
Use 1/2 cup unsweetened applesauce per cup butter; reduces fat, adds moisture, best in muffins and cakes
4.0
13
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
14
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0
15
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
16
Whipped Butter
10.03 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
17
Shortening
6.71 cup : 1 1/8 cup
Produces very flaky crusts and tender cookies; 1:1 by volume, but lacks butter's rich dairy flavor
6.7
18
Butter Oil
6.71 tbsp : 1 tbsp
Concentrated milk fat without water; use 20% less and add splash of water for baking moisture
6.7
19
Olive Oil
4.01 tbsp : 1 tbsp
Use 3/4 cup olive oil per cup butter; adds fruity flavor, best in savory breads and pizza dough
4.0