Ingredient substitute

What can you use instead of butter?

Shortening, Coconut oil and Greek yogurt are the easiest swaps. Below: 8 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Shortening. Use the same amount. 100% fat, no water. Melts at higher temp.

Adjust: Compensate for missing butter flavor with 1/4 tsp salt.

Shortening
Drop-in swap

Use the same amount (ratio 1:1)

100% fat, no water. Melts at higher temp.

Flavor
None — neutral.

Texture
Tender, flaky. No water means less gluten.

Moisture
No water — add 2 tbsp liquid per cup.

Adjust
Compensate for missing butter flavor with 1/4 tsp salt.

Best for
Pie crust, Biscuits, Shortbread

vegan · dairy free
Coconut oil
Small adjustment

Use the same amount (ratio 1:1)

Solid at room temp mimics butter. Refined is neutral, virgin adds coconut.

Flavor
Neutral (refined) or coconut (virgin).

Texture
Similar creaming properties when chilled.

Moisture
No liquid adjustment needed.

Adjust
Reduce salt slightly — salted butter has ~1/4 tsp per stick.

Best for
Cookies, Quick breads, Pie crust

vegan · dairy free
Greek yogurt
Small adjustment

Use the same amount (ratio 1:1)

Adds moisture and tang. Lower fat than butter.

Flavor
Tangy, rich.

Texture
Tender crumb, slightly denser than butter.

Moisture
High moisture — reduce liquid by 2 tbsp per cup.

Adjust
Use full-fat. Lower oven temp by 10°F to prevent over-browning.

Best for
Muffins, Quick breads, Cream sauces
Avocado (mashed)
Small adjustment

Use the same amount (ratio 1:1)

Neutral flavor when ripe. Green tint unless baked dark.

Flavor
Neutral when ripe.

Texture
Creamy, rich. Similar fat profile.

Moisture
Similar fat, no liquid change.

Adjust
Reduce baking time by 10% — browns faster.

Best for
Brownies, Chocolate cakes, Cookies

vegan · dairy free
Olive oil
Small adjustment

Use ¾ of the amount (ratio 3:4)

Best in savory. Won't cream like butter — texture will differ.

Flavor
Fruity, grassy — savory dishes only.

Texture
Denser, slightly greasy in baked goods.

Moisture
Already liquid — reduce other liquid by 1 tbsp per cup.

Adjust
Use 3/4 cup oil for 1 cup butter. Add 1 tsp extra leavening if used in cakes.

Best for
Sautéing, Savory quick breads, Risotto

vegan · dairy free
Mashed banana
Changes flavor or texture

Use the same amount (ratio 1:1)

Adds sweetness and strong flavor. Best in sweet baking only.

Flavor
Distinct banana sweetness.

Texture
Very moist, dense crumb.

Moisture
Very high — reduce liquid by 3 tbsp per cup.

Adjust
Reduce sugar by 2 tbsp per cup. Best in recipes where banana works.

Best for
Pancakes, Muffins, Brownies, Banana bread

vegan · dairy free
Applesauce
Changes flavor or texture

Use the same amount (ratio 1:1)

Low fat — baked goods will be gummy if overdone.

Flavor
Mild apple sweetness.

Texture
Chewy, tender. Not crisp.

Moisture
Very high — reduce liquid by 1/4 cup per cup.

Adjust
Add 1 tbsp extra oil per cup to compensate for missing fat.

Best for
Muffins, Applesauce cake, Oatmeal cookies

vegan · dairy free · low fat
Nut butter (almond, cashew)
Changes flavor or texture

Use the same amount (ratio 1:1)

Dense, adds flavor. Not a neutral swap.

Flavor
Nutty, rich.

Texture
Dense, moist crumb.

Moisture
Contains oil — reduce other fats slightly.

Adjust
Reduce sugar by 1 tbsp per cup. May tint dough.

Best for
Cookies, Blondies, Energy bars

vegan · dairy free