In recipes, olive oil, margarine, or vegetable oils can generally be used instead of butter; which substitute to choose depends on whether the recipe is sweet or savory, and on what role the butter plays in that recipe. The answer to what to use instead of butter differs for recipes like cakes and cookies versus sautés and sauces.
In recipes, butter serves as both a fat and a moisture source; also, the light creamy texture it leaves when melted and its characteristic aroma are a fundamental flavor element in many recipes. Vegetable oils can supply this moisture and fat content, but they can't fully replicate the aroma unique to butter. This is why both the amount and the texture the recipe expects should be kept in mind when substituting.
Which Ingredients Can Be Used Instead of Butter?
Different butter substitutes can be preferred depending on the type of recipe. The ratios below are the most commonly used equivalents.
- In cakes and cookies, instead of 100 grams of butter, about 80 grams of liquid vegetable oil can be used; since liquid oil contains more moisture than solid fat, the ratio is reduced a bit.
- In sautés and sauces, olive oil can be used in a one-to-one ratio instead of butter.
- In vegan recipes, margarine or coconut oil are the closest substitutes to butter's solid structure.
- For lower-fat recipes, part of the butter can be replaced with apple purée or yogurt; this both reduces the fat ratio and preserves moisture.
What Mistakes Are Made When Substituting for Butter?
Some mistakes when using another oil instead of butter can negatively affect the result. Most of these mistakes stem from overlooking the difference in amount and texture.
- Using liquid oil in the exact same amount as solid butter can cause the dough to be too wet.
- Overlooking the slightly salty taste that butter provides and not adjusting the amount of salt in the recipe can throw off the flavor balance.
- Using liquid oil in recipes where a crumbly texture is desired, like cookies, can prevent achieving the desired crispness.
- Using solid margarine at room temperature in a recipe that calls for melted butter can cause the mixture to be uneven.
What Should Be Used Instead of Melted Butter?
If a recipe calls for melted butter, liquid vegetable oil is generally the most practical substitute, since both have a fluid structure and mix into the dough in a similar way. Melted margarine can also give a similar result, but since its water content can differ from butter's, the recipe should be tried with a small adjustment. In such substitutions, reviewing the recipe's total liquid amount prevents the consistency from turning out different than expected.
In Which Recipes Does a Butter Substitute Work Better?
Butter substitution generally gives a trouble-free result in sautés, soups, and some main-dish sauces, because in these recipes butter's main function is to provide fat and a light aroma. In baked goods like cakes, cookies, and sponge cakes, on the other hand, butter's solid structure directly affects the texture, so more care should be taken when substituting, and it's a good idea to first test the recipe with a small portion if needed.
The answer to what to use instead of butter is choosing among olive oil, margarine, or vegetable oil depending on the type of recipe. With the right ratio and the right recipe match, butter-free recipes can also be completed successfully and add flexibility in the kitchen.