01
Salted Butter
10.0best for raw1 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
butter substitute
for raw.
Raw applications skip heat entirely, so food safety, spreadability at 65-72°F, and flavor brightness do all the work. Butter sits plastic in that window because of its crystalline fat matrix; a sub that's rock-solid at fridge temp (like lard) or pourable at room temp (like oil) changes the user experience on toast or a cheese board. This page ranks subs by spreadability first, then cold-stable shelf life, then untreated dairy or allergen safety.
top substitutes
adjustment for raw
Raw applications like spreading or compound butter use salted 1:1 tbsp, where the 1.5% incorporated salt amplifies flavor at 68-72°F room temp and acts as mild preservation on a 3-day countertop softened ramekin. Drop any added salt in the recipe by 1/4 tsp per stick to avoid over-salting finished bread.
02
Stick Butter
10.0best for raw1 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
adjustment for raw
Stick butter spreads identically at 1:1 tbsp once it hits 65-70°F, the window where its crystalline fat matrix softens to 40-50 Brookfield viscosity. Pre-scored tablespoons simplify board arrangements. Eight-hour fridge temper remains the safest prep; any water seepage on top indicates emulsion break from overheating.
03
Whipped Butter
10.0best for raw3 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
adjustment for raw
Whipped butter at 3:2 tbsp accounts for 30% air incorporated into the fat matrix, which makes it spreadable at 55-60°F straight from the fridge — 10 degrees colder than a stick stays workable. Shorter raw shelf life: 7 days versus 14, since aerated surfaces oxidize roughly twice as fast.
show 15 more substitutes
04
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 spreads at 70-75°F but stays more firm than butter across a 65°F kitchen. Neutral pork flavor works on rustic bread with salt flakes, though the absence of dairy diacetyl means it tastes less creamy unmelted. Refrigerate within 2 hours of serving to inhibit rancidity.
05
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
adjustment for this dish
Butter oil at 1:1 tbsp stays pourable at 72°F because of its 99.8% anhydrous fat and no crystalline water matrix. Drizzle it over finishing dishes like a drizzle of olive oil — spreading on cold toast doesn't work since it rehardens below 65°F and won't coat. Shelf-stable for 6 months sealed.
06
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
adjustment for this dish
Schmaltz at 0.75:1 cup spreads cleanly at 70°F with a savory poultry register that pairs with rye or pumpernickel, never sweet applications. Higher melting point than butter (104°F) means it stays firm on a warm summer board. Refrigerate within 90 minutes — rendered animal fat rancidifies faster than dairy.
07
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0
adjustment for this dish
Greek yogurt at 0.5:1 cup brings tang (pH 4.3-4.5) and 10% fat to raw applications where butter's 82% fat would dominate. Spreads at fridge temperature without warming. Adds moisture that butter can't — useful on radish toast or as compound base, but can't replicate butter's mouthcoat.
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
adjustment for this dish
Cream at 1:1.5 cup works in raw contexts like whipped topping or compound drizzle. Whip cold cream (below 40°F) to soft peaks in 90 seconds for a spreadable raw fat, but shelf life drops to 24 hours even refrigerated since casein at high surface area oxidizes fast versus butter's dense matrix.
09
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
10
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
11
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
12
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
13
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
14
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
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
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
17
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
18
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0