What can I substitute for butter in baking?

Best butter substitutes: olive oil (use 3/4 the amount, reduce liquid) · coconut oil (1:1) · Greek yogurt (1:1 for moister result) · vegetable shortening (1:1, flakier in pies) · applesauce (1:1 for healthier cookies). Choice depends on recipe role.

The full answer

Butter serves multiple roles in baking: fat content (richness + tenderness), flavor (creamy notes), structure (in pie crusts + cookies through creaming), and browning (in cooking applications). Different substitutes excel at different roles.

**Butter substitutes ranked by application:**

**For cookies + tender baked goods:**

**1. Coconut oil (refined or unrefined):** - **Ratio**: 1:1 by volume (or 0.85x by weight — coconut oil is denser) - Refined = neutral flavor; unrefined = coconut notes - Best for: chocolate chip cookies, brownies, vegan baking - Result: 95% like butter texture

**2. Vegetable shortening (Crisco):** - **Ratio**: 1:1 by weight - Flakier in pie crusts; tenderer in cookies - Best for: pie dough, biscuits, scones, traditional American baking - Texture: lighter, no butter flavor - Result: 90% like butter (no creaminess, but works)

**3. Margarine:** - **Ratio**: 1:1 by weight - Works similar to butter in cookies + cakes - Lower fat content can affect tenderness - Result: 90% like butter; texture differs slightly

**For oils:**

**4. Olive oil:** - **Ratio**: Use 3/4 the amount called for in butter (1 cup butter → 3/4 cup olive oil) - Reduce other liquids by 1-2 tablespoons - Best for: rustic cakes, savory baking, Mediterranean recipes - Flavor: olive oil character; not for delicate cakes - Result: 75-85% like butter; different mouthfeel

**5. Vegetable/canola/sunflower oil:** - **Ratio**: 3/4 of butter amount - Neutral flavor (better for most recipes than olive oil) - Best for: moist cakes, quick breads, brownies - Result: 80-90% like butter; cakes are moister

**For health-focused substitutes:**

**6. Greek yogurt:** - **Ratio**: 1:1 with butter - Reduces fat content significantly - Best for: muffins, quick breads, cakes - Result: moister + tangier; works for many recipes

**7. Applesauce:** - **Ratio**: 1:1 with butter (replaces fat with moisture) - Significantly reduces calories - Best for: cookies, brownies, quick breads - Result: 70% like butter; moister, denser, less tender

**8. Mashed banana:** - **Ratio**: 1:1 with butter - Adds banana flavor + sweetness - Best for: banana bread, oatmeal cookies, sweet baking - Result: distinct banana notes; works in some recipes only

**9. Avocado mash:** - **Ratio**: 1:1 with butter - Neutral when ripe, no avocado flavor in finished baking - Best for: brownies, dense cakes - Result: 80% like butter; rich, dense

**By recipe outcome:**

**Pie crust + tart shell:** - Best substitutes: shortening (flakier), coconut oil (use cold) - Avoid: oils, yogurt, applesauce (won't form proper layers)

**Layered pastries (croissant, puff pastry):** - Best: real butter (substitutes don't laminate properly) - Coconut oil works partially but not for highest-quality result

**Cookies (chewy/soft):** - Best substitutes: 1:1 coconut oil, shortening, or margarine - Texture similar; flavor differs

**Cookies (crispy):** - Best substitutes: shortening, vegetable oil - Real butter is best; substitutes produce different crisp profile

**Cake:** - Best substitutes: vegetable oil (moister), Greek yogurt (lighter + moister), or 1:1 coconut oil - Some cakes (chocolate, carrot) take well to oil; butter-creamed cakes need real butter

**Brownies:** - Best substitutes: coconut oil 1:1, vegetable oil 3/4 - Vegan: use coconut oil or replace with melted vegan butter

**Quick breads + muffins:** - Best substitutes: oil, Greek yogurt, applesauce - Often these are oil-based to begin with

**By specific application:**

**For browned butter (beurre noisette) flavor:** - No good substitute — that nutty flavor is unique to butter - Vegan brown-butter substitute: vegan butter heated until brown bits form (similar but not identical)

**For finishing dishes (toasted butter on top):** - Best: clarified butter (ghee) — same flavor without water content - Olive oil for non-butter-flavor finishing - No substitute fully replicates butter's drizzle character

**For frying eggs / pan butter:** - Olive oil + slight butter flavor (ghee mixed with olive oil) - Vegan butter alternatives work

**Don't:** - Substitute oil 1:1 for butter (oil is 100% fat; butter is ~80% fat + 18% water + 1% protein/solids) - Use mayo as butter substitute (different chemistry, weird flavor in baking) - Use straight olive oil in delicate desserts (overwhelms flavor) - Substitute in croissant or laminated dough recipes (lamination requires butter's specific plasticity)

**Cross-reference:** see /pages/what-substitute-for/eggs-baking for related vegan baking + /pages/how-long-does/croissant-lamination for why butter can't be substituted in laminated dough.

Most published references (King Arthur Baking, America's Test Kitchen, J. Kenji López-Alt, Joy of Cooking) converge on coconut oil + vegetable shortening as the most versatile butter substitutes for home baking.

Time ranges by condition

What changes the time

• Recipe type. Pie crust needs solid fat (shortening, coconut oil); cakes flexible to oils; cookies adapt to most
• Flavor sensitivity. Vanilla-forward recipes: use neutral substitutes; rustic/savory: olive oil works
• Moisture content. Oils 100% fat; butter 80% fat + 18% water — adjust liquid when substituting
• Application. Laminated doughs (croissant, puff): butter only. Cookies, cakes: many substitutes work

Common questions

Sources

We cite primary research, expert practice, and authoritative reference. Higher-tier sources weighted heavier. See methodology.

1. T2King Arthur Baking butter substitutes guide — Authoritative home-baker reference for substitutions
2. T2America's Test Kitchen, "The Science of Good Cooking" — Tested butter substitutes across cookies, cakes, pies
3. T3J. Kenji López-Alt, Serious Eats — Modern home reference with extensive testing
4. T2The Joy of Cooking — Standard home reference with butter substitute formulas + variations

Related questions

Other earned-pages on AskedWell with similar mechanism. Hover any card for a preview.

• How long does sourdough need to rise?

  Sourdough bulk fermentation typically takes 4–6 hours at 75°F (24°C), then 12–18 hours cold proof in the fridge. Total: ~18–24 hours from fe…

• How long does pizza dough need to rise?

  Pizza dough typically rises 1–2 hours at room temperature for same-day pizza, or 24–72 hours cold-fermented for the best flavor. Neapolitan-…

• How long does bread dough take to proof?

  Bread dough needs 1–2 hours bulk fermentation and 30–90 minutes final proof at 75°F (24°C). Cold proof in fridge extends to 12–24 hours for…

• How long does puff pastry need to chill?

  Puff pastry chills 20–30 minutes between each fold (4–6 folds total), plus 1–2 hours final rest. Total: 4–6 hours active making + 2 hours mi…

• How long does choux pastry take to bake?

  Choux pastry (pâte à choux) bakes 25–40 minutes total. Standard pattern: 425°F (220°C) for 15 min to puff, then 350°F (175°C) for 15–25 min…

• How long does brioche dough need to proof?

  Brioche proofs in 4 stages: 1–2 hour bulk → overnight cold ferment (8–24 hours fridge) → 1–2 hour final shaping rest → 1.5–2 hour final proo…