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The Best Butter Butter Substitutes for Baking (That Actually Work)
Let’s start with the bad news. There is absolutely nothing on this earth that can truly replace butter. Not the most expensive extra-virgin olive oil, not the most convincingly golden popcorn topping, not even the most optimistically branded substitute spread. If it’s not butter then yes, I can believe it’s not butter. But if you’ve just flipped open the butter door in your refrigerator to find yourself staring into the void, don’t despair. With some clever substitution techniques, you’ll be baking, sautéing, or slathering toast without a stick in sight. From vegan butter substitutes like coconut oil, avocado oil, and mashed bananas to dairy products like ghee that work seamlessly as a butter alternative, these ingredients can easily replace butter in savory dishes and baked goods (and some even have some bonus health benefits to boot).
What Makes Butter…Butter?
Butter, like most good things in life, is an emulsion. To make butter, all you need to do is agitate some cream enough, and the tiny droplets of butterfat will come together, separating from the watery buttermilk. The result is mostly butterfat, but not all. Butter is typically 15 to 30 percent water, with milk proteins working as an emulsifier (more on these later).