01
Cream
10.0best for cookies1 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 substitute
in cookies.
In cookies, Butter controls spread, crispness, and rich flavor. Melted butter yields chewy cookies; creamed butter produces a more cake-like texture.
top substitutes
02
Half and Half
10.0best for cookies1 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
10.0best for cookies1 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
show 12 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
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
08
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
09
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
10
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
11
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
12
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
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