The most gut-wrenching situation is when a sugar craving strikes, and you have no butter. Maybe you forgot to defrost it, or maybe you just forgot to buy it all together. Butter is currently selling for almost $7 or higher, so I really can’t blame you for “forgetting” all about it. Let’s learn about some butter substitutions.
Butter can easily be substituted in most recipes, so you can have your cake and eat it too… literally. As an added bonus, most of these substitutions you probably have on hand anyway. Some of them may even add some extra nutrients to your delectable creation. You’ll feel less guilty about binge eating brownies since, hey, there’s avocado in them!
Out With the Old, in With the New – Butter Substitutions
If you’re a true go-getter, you can always make your own butter from scratch. Let’s be real, though. Most of us don’t have the time, energy, or drive for that. Canuck Kitchen to the rescue!
Keep in mind that some substitutions will work better than others. This will depend on what you’re crafting. Please also note that the substitutions listed are strictly for baking, not cooking. I really don’t want to get into trouble because someone decided to use applesauce in an alfredo recipe.
If you’re feeling really crafty (or dangerous), you can even experiment with different measurements. (For example, use half butter and half a butter substitute.) Depending on which one you use, you may need to adjust the wet and dry ingredients.
What Can I Use Instead of Butter? Butter Substitutions
Vegan Butter
1 cup vegan butter = 1 cup butter
I’ve seen vegan butter available in sticks for easy measuring. This can be purchased at most health food stores and in the organic/health food section of the grocery store. Unfortunately, this can be pricey as well, so it’s definitely not a “money saver” option.
Buttermilk
1/2 cup buttermilk = 1 cup butter
I love anything with buttermilk! Mmmmm. Leftover buttermilk can also be used for pancakes, cookies, biscuits, etc.
Avocado
1 cup pureed avocado = 1 cup butter
With avocado, you will have to reduce the baking temperature by 25% and increase the baking time. This works best in chocolate desserts because it has a tendency to alter the colour of the final product.
Oil
3/4 cup oil = 1 cup butter
This one is always my go-to as it’s super easy and it’s an ingredient we all usually have floating around. Neutral-tasting oils, such as vegetable, avocado, etc., won’t alter the flavour as much.
Coconut Oil
1 cup melted coconut oil = 1 cup butter
Coconut oil is solid at room temperature. I find that the easiest way to melt it is to run the jar under hot water. You can also fill a bowl with warm water and set the jar in it until it melts. Also, off topic, but this stuff is absolutely incredible for removing stubborn lipstick as well. If you don’t already have this incredible oil in your roster, you need to add it!
Greek Yogurt
1/2 cup Greek yogurt = 1 cup butter
It’s best that you use the unflavored kind. Depending on the recipe, I’m sure a vanilla flavour would be fine as well. But keep in mind that you’re also adding extra sugar as well.
For experimentation purposes, you can also try 1/2 cup Greek yogurt and 1/2 cup butter. If the yogurt makes your batter a bit too runny, you can add up to 1/4 cup flour.
Applesauce
1/2 cup applesauce = 1 cup butter
You’ll want to use the unsweetened kind for this substitute as well. If you only have the sweetened kind on hand, reduce the amount of sugar in your recipe.
Pumpkin Puree
3/4 cup pumpkin puree = 1 cup butter
I saved this one for last because you’d only use it in certain scenarios. This will alter your flavour 100%, so only use it in a recipe that would compliment the overall product. (cinnamon muffins, chocolate chip cookies, oatmeal bars, etc.) Just make sure you’re getting pumpkin puree and not pumpkin pie filling. I’ve made that mistake before.
More Substitutions… MOOOORRREEEEEEEEEEE
If you’re looking to find substitutions for other common baking ingredients, we’ve also covered milk as well in a separate post.
What else is there to substitute? I’m glad you asked! We’ve also covered swapping out eggs in a post as well. Try not to go overboard, though. Just substitute one, maybe two, at a time. You don’t want to mess up your final product.
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