Eggs and dairy
Substitutes for butter
Butter is about four-fifths fat, the rest mostly water and milk solids. The water turns to steam and makes flaky layers; the milk solids brown and give the flavor. Solid butter also traps air when creamed with sugar, so the right swap depends on how the recipe uses it.
-
In place of unsalted butter
Salted butter
- How much
- The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe
- What changes
- Nothing noticeable once you cut the salt. Brands differ in how salty they are, so taste savory dishes before adding more.
-
In place of salted butter
Unsalted butter
- How much
- The same amount, plus about ¼ tsp salt per stick (½ cup)
- What changes
- Nothing noticeable once you add the salt.
-
Plant-based butter sticks
- How much
- The same amount
- How
- Use the firm sticks made for baking, not soft spreads from a tub.
- What changes
- The closest swap. Flavor depends on the brand, and cookies may spread a little more. Tub spreads hold more water and make cookies flat and cakes gummy.
- Best in
- Cookies, cakes, frosting, pie crust, sautéing.
-
Refined coconut oil
- How much
- The same amount: solid when the butter is soft or cold, melted when it is melted
- How
- Chill cookie dough 30 minutes before baking. Refined coconut oil tastes neutral; unrefined tastes of coconut.
- What changes
- It is all fat, so bakes are a bit more tender and rich, with no butter flavor. Pastry made with it is flaky but softens fast in a warm kitchen.
- Best in
- Cookies, crumbles, pie crust, muffins.
-
Vegetable oil
- How much
- 3 tbsp oil for every 4 tbsp (¼ cup) melted butter
- What changes
- Cakes and muffins come out moister and stay soft longer, without a buttery taste. Not for recipes that cream butter with sugar or need it solid: pie crust, biscuits, shortbread, frosting.
- Best in
- Muffins, quick breads, brownies, sautéing and roasting.
Good to know
- For sautéing or roasting, any cooking oil works in place of butter; use a little less.
Simmerbee recipes with butter (135)
- Air Fryer Buffalo Chicken Wings
- Apple Cinnamon Baked Oatmeal
- Bacon, Egg and Cheese Breakfast Burritos
- Baked Cod with Lemon Herb Crumbs
- Baked Mac and Cheese with Crispy Topping
- Baked Muffuletta-Style Party Sliders
- Bakery-Style Blueberry Streusel Muffins
- Blueberry Baked Oatmeal
- Boiled Corn on the Cob with Herb Butter
- Brown Butter Chocolate Chip Blondies
- Brown Butter Chocolate Chip Cookies
- Brown Sugar Pecan Slice-and-Bake Shortbread
- Buffalo Chicken Wraps with Ranch Slaw
- Buttery Jam Thumbprint Cookies
- Buttery Rice Pilaf
- Caramelized French Onion Dip
- Cheddar Chive Buttermilk Scones
- Cheddar-Topped Beef Cottage Pie
- Cheesy Garlic Bread
- Cheesy Twice-Baked Potatoes
- Chewy Ginger Molasses Crinkle Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Chewy Spiced Oatmeal Raisin Cookies
- Chocolate Chip Walnut Banana Bread
- Chocolate Cupcakes with Fudge Frosting
- Chocolate Peanut Butter No-Bake Cookies
- Cinnamon Apple Galette
- Classic Butter Shortbread Wedges
- Classic Buttery Peanut Brittle
- Classic Chicken Pot Pie
On those recipes, tap Swaps next to the ingredient for the short version.
More eggs and dairy swaps
EggsMilkButtermilkHeavy creamHalf-and-halfSour creamYogurt and Greek yogurtCream cheeseParmesanCheddarRicotta
Ingredient guide: Butter: pick, store and measure