Butter Substitute for Baking and Cooking

Butter to oil

Use about 3/4 of the butter amount in oil by volume (e.g., 1 cup butter ≈ 3/4 cup oil). Oil is 100% fat; butter is ~80% fat plus water, so a straight 1:1 makes baked goods greasy and dense.

For cookies, a 1:1 swap with melted coconut oil works but spreads more — chill the dough.

Other swaps

Margarine: 1:1, but pick a high-fat stick type; tub spreads add water and soften structure.

Shortening: 1:1, gives tender, tall cakes but less flavor.

Applesauce (health swap): replace up to half the butter with an equal amount of applesauce to cut fat; beyond half the texture suffers.

Greek yogurt: replace half the butter with equal yogurt for moistness.