Pantry Math

Substitute for Butter

Need a substitute for butter? Here are 5 alternatives ranked by quality, with exact ratios for baking and cooking.

Alternatives

Margarine

Excellent

Use 1:1

Works as a direct swap in most recipes. Choose a baking-quality margarine with at least 80% fat content.

Good

Use 1:1

Use solid (not melted) for baking where cold fat matters (like pastry). May add slight coconut flavour.

View Coconut Oil conversions →
Good

Use ¾ cup per 1 cup butter

Best for savoury baking and cooking. Not ideal for pastry or buttercream.

View Olive Oil conversions →

Applesauce

Acceptable

Use ½ cup per 1 cup butter (for baking)

Low-fat option for baking only. Results will be denser and moister. Best in muffins and quick breads.

Greek Yoghurt

Acceptable

Use ½ cup per 1 cup butter (for baking)

Reduces fat while adding moisture and tanginess. Not for sautéing or frying.

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More Dairy Substitutions

Substitute for Whole Milk5 optionsSubstitute for Double Cream3 optionsSubstitute for Cream Cheese3 optionsSubstitute for Greek Yoghurt3 optionsSubstitute for Sour Cream2 optionsSubstitute for Buttermilk3 options

Frequently Asked Questions

What is the best substitute for butter?▼
The best substitute for butter is margarine (1:1). Works as a direct swap in most recipes. Choose a baking-quality margarine with at least 80% fat content.
Can I substitute margarine for butter in baking?▼
Yes, margarine can be used as a substitute for butter at a ratio of 1:1. Works as a direct swap in most recipes. Choose a baking-quality margarine with at least 80% fat content.
What is a dairy-free alternative to butter?▼
Common dairy-free alternatives include plant-based options. Check our full list above for specific ratios and notes on each dairy-free substitute.

Substitution ratios are approximate guidelines. Results may vary depending on the specific recipe. Always taste and adjust as needed.