Butter substitute
Butter is roughly 80% fat and 16–18% water. In baking it’s creamed to trap air, adds flavour and browns. Oils are 100% fat, so you use less of them.
of butter. Every swap below is sized for that amount.
Vegetable oil
Cakes, muffins- ¾ cup neutral oil
Use ¾ as much oil as butter. Best in recipes that call for melted butter.
Best for: Muffins, quick breads, brownies, sautéing.
Coconut oil (solid)
- 1 cup refined coconut oil, solid
Use one for one; cream it like butter. Refined has little coconut taste.
Best for: Cookies, pie crust, vegan baking.
Margarine or baking sticks
- 1 cup stick margarine (at least 80% fat)
Use one for one. Avoid tub spreads; they contain too much water.
Best for: Anything, including creaming.
Applesauce + butter
Lighter- ½ cup unsweetened applesauce
- ½ cup butter
Replace half the butter with applesauce.
Best for: Muffins and cakes; cookies go cakey.
Greek yogurt + butter
- ½ cup plain Greek yogurt
- ½ cup butter
Replace half the butter with yogurt.
Best for: Cakes and quick breads.
Choosing the right swap
Recipes that cream butter with sugar (many cookies and layer cakes) need a solid fat. Liquid oil makes denser, moister cakes and flatter cookies.
Missing butter? Ask about your dish
Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.
Questions cooks ask
How much oil replaces 1 cup of butter?
About ¾ cup of oil, because butter contains water and oil is pure fat.
Can I use olive oil instead of butter?
Yes, at ¾ the amount, in cakes and quick breads where its flavour suits. For cookies choose a solid fat.
Salted or unsalted butter substitute?
Most substitutes are unsalted. If the recipe used salted butter, add about ¼ tsp salt per ½ cup.