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
gluten-free butter
substitute.
20 gluten-free substitutes for butter — top pick Cream at 100% function match.
all substitutes on this page are gluten-free
top substitutes
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
show 17 more substitutes
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
07
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
08
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
09
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
10
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
11
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
12
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
13
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
14
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0
15
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
16
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
17
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
18
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
19
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
20
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0
pitfalls to avoid
watch out
Cream: Use half the amount of butter called for
watch out
Cream: Liquid cream won't create flaky layers
watch out
Half and Half: Very thin liquid — no solid fat structure
watch out
Whipped Butter: Whipped butter has air — use less to match
watch out
Ghee: Higher smoke point — browns faster in pan
watch out
Lard: Use slightly less — lard has no water content
watch out
Lard: No dairy flavor — neutral savory fat
watch out
Heavy Cream: Rich but liquid — won't hold pastry shape
watch out
Clarified Butter (Ghee) Butter: Use 25% less ghee — no water content
watch out
Shortening: No rich dairy flavor — just neutral fat
watch out
Shortening: Very flaky but crumblier than butter pastry
watch out
Coconut Oil: Liquid oil cannot create flaky pie layers
watch out
Coconut Oil: Unrefined coconut oil adds coconut taste
watch out
Coconut Oil: Solid below 76F — measure melted for baking
watch out
Butter Oil: Liquid oil cannot create flaky pie layers
watch out
Butter Oil: Liquid oil will not hold frosting shape
watch out
Butter Oil: Use 20% less butter oil and add water
watch out
Chicken Fat: Savory poultry flavor — not for sweet baking
watch out
Chicken Fat: Won't cream or create flaky pastry
watch out
Vegetable Oil: Liquid oil won't cream like solid butter
watch out
Vegetable Oil: Use 7/8 cup oil per cup butter
watch out
Margarine: Softer cookies — less crisp edges
watch out
Margarine: Less rich dairy flavor than real butter
watch out
Applesauce: Use 1/2 cup applesauce per cup butter, reduces fat
watch out
Applesauce: Removes richness — adds fruit moisture instead
watch out
Applesauce: No solid fat for creaming or flaky layers
watch out
Olive Oil: Liquid oil cannot create flaky pie layers
watch out
Olive Oil: Liquid oil will not hold frosting shape
watch out
Olive Oil: Fruity olive flavor changes baked goods
watch out
Olive Oil: Use 3/4 cup oil per cup butter
watch out
Avocado Oil: Liquid oil won't cream like cold butter
watch out
Avocado Oil: Use 3/4 cup oil per cup butter
watch out
Duck Fat: Strong duck flavor — savory dishes only
watch out
Duck Fat: Won't cream or make sweet baked goods