01
Ghee
10.0best for frying1 tbsp : 1 tbsp
Nutty toasted flavor with higher smoke point; 1:1 swap, dairy-free of casein for lactose-sensitive cooks
10.0
butter substitute
for frying.
Frying at 350-400°F exceeds butter's 302°F smoke point, which is why a pure-butter fry turns black and bitter within 90 seconds. Any substitute on this page must hit at least 400°F stable without polymerizing into varnish on the pan. This ranking prioritizes smoke point first, then crust-forming behavior (Maillard plus moisture release through the crumb), then oxidative stability across a 20-minute frying session so the oil doesn't go rancid mid-batch.
top substitutes
adjustment for frying
Ghee at 1:1 tbsp fries at 485°F smoke point — 180°F more headroom than butter — so pan-frying fish at 380°F stays stable for 4-6 minutes without blackening. The nutty butterfat adds browned-dairy notes that butter itself can't sustain at frying heat before milk solids burn.
02
Coconut Oil
6.7best for frying1 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
adjustment for frying
Refined coconut oil at 1:1 cup fries at 400°F smoke point (versus 350°F for unrefined) across 8-10 minute sessions. Saturated MCT profile holds up to reheating twice without polymer haze. Produces a crispier crust than butter since the 0% water content eliminates steam-softening of the surface.
03
Vegetable Oil
5.0best for frying1 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
adjustment for frying
Vegetable oil at 1:0.875 cup deep-fries at 400-450°F smoke point for 4-6 minutes per batch, where butter would blacken in under a minute. Neutral flavor lets breading and seasoning carry taste, and the polyunsaturated profile handles 20-minute fry sessions if you keep temp under 375°F.
show 14 more substitutes
04
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
adjustment for this dish
Avocado oil at 0.75:1 cup delivers 520°F smoke point — the highest of any common pan fat — so steak sears at 450°F for 90 seconds per side build deep crust without oil breakdown. Monounsaturated profile stays stable across 3 reuses; neutral-to-grassy flavor doesn't compete with the protein.
05
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0
adjustment for this dish
Duck fat at 1:1 cup fries potatoes at 360°F smoke point for 8-10 minutes, giving confit-like crust that butter can't reach before milk solids scorch at 302°F. Best for savory frying only — the poultry notes overpower sweet batters. Skim once per batch and the fat lasts 3-4 uses.
06
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
07
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
08
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
09
Salted Butter
10.01 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
10
Stick Butter
10.01 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
11
Whipped Butter
10.03 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
12
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
13
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
14
Heavy Cream
8.01 cup : 1/3 cup
Whip to soft peaks for frosting or fold into batters; richer than butter but adds no structure
8.0
15
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
16
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
17
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0