Butter substitute
Out of butter? Here are 5 swaps that work, with exact amounts scaled to your recipe.
The best butter substitutes
Butter is about 80% fat. It tenderizes, adds flavor and helps cookies spread and pastry flake. The best all-round swap is vegetable or light olive oil: use 3/4 cup oil per cup of butter. Best in muffins and cakes, not in pastry or crisp cookies.
| Substitute | For 1 cup butter, use | Best for |
|---|---|---|
| Vegetable or light olive oil | 3/4 cup oil | Muffins, quick breads, brownies |
| Half applesauce, half butter | 1/2 cup unsweetened applesauce + 1/2 cup butter | Cakes, muffins, quick breads |
| Plain Greek yogurt | 1/2 cup plain Greek yogurt | Cakes, muffins, banana bread |
| Mashed avocado | 1 cup mashed avocado | Brownies, chocolate cake |
| Vegan butter | 1 cup plant-based butter sticks | Cookies, pastry, frosting |
How to choose
- Match the jobThink about what butter does in your recipe, then pick the swap listed for that kind of dish.
- Scale the amountEnter your recipe's amount in the tool above and every swap rescales automatically.
- Check the tagsGreen Healthier swaps cut calories or add protein. Vegan, dairy-free and gluten-free swaps are tagged too.
Missing something else? The full ingredient substitute finder covers 20 ingredients, and our recipe calorie calculator shows how a swap changes your recipe's nutrition.
Frequently asked questions
What can I use instead of butter?
The best substitute for 1 cup butter is vegetable or light olive oil: 3/4 cup oil. Use 3/4 cup oil per cup of butter. Best in muffins and cakes, not in pastry or crisp cookies.
Can I use oil instead of butter?
In muffins, quick breads and brownies, use 3/4 cup oil per 1 cup butter. In cookies, pastry and frosting, oil changes the texture too much.
How do I make a recipe lower in fat?
Replace half the butter with unsweetened applesauce or Greek yogurt. The result is softer and more cake-like.
References
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