14 Substitutes for Butter Jessica Gavin
When substituting butter with pumpkin puree, use the 1:1 ratio and reduce the amount of water since it's thicker. 5. Applesauce and Other Fruit Purees. Applesauce adds moisture, texture, and flavor to your cookies, making it an excellent substitute for butter in cookies.
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Unsweetened Applesauce. Substitution Ratio: 1-to-1. Unsweetened applesauce has a neutral taste and makes a great low carb sub for butter in baked goods. Since it isn't fatty like butter is, applesauce is best used in cakes, breads, cupcakes and muffins, though the end result might be a bit denser. It's a good idea to supplement it with a.
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Image by Marina Pershina from Pixabay. 9. Olive Oil. Olive oil can be used as a substitute for butter in baking by using three-quarters of a cup of olive oil for every cup of butter called for. Note that olive oil has a strong flavor, which means that it works best in savory baked goods like herb breads or biscuits.
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These alternatives not only embrace the ethos of wellness but also add a distinctive flair to the world of cookie baking. Avocado: Creamy Green Goodness. Avocado, renowned for its creamy texture and heart-healthy fats, steps into the spotlight as a revolutionary butter substitute in cookie recipes. This green powerhouse doesn't just join the.
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Coconut Oil. Not only will coconut oil impart more flavor than butter, but it's also a great plant-based dairy substitute. Greg explains that it also behaves more like butter than other oils. It solidifies in a cool temperature, but melts when it's room temperature. Sarah Carey, our editorial director of food, reaches for coconut oil to swap.
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How to Substitute: Swap 1 cup of butter with 1 cup of ghee. Note: Ghee has a low melting point. So if you use it to make biscuits or cookies, be sure to properly chill the dough before baking. 2. Margarine. Hear me out here - margarine is low-cost, readily available, and was literally made to be a butter substitute.
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Greek Yogurt. Greek yogurt, another lighter butter alternative, creates incredibly soft and moist baked goods while adding welcome tanginess. You can use a 1:1 ratio if your recipe calls for an amount less than 1 cup (if the recipe calls for ½ cup butter, use ½ cup yogurt). If the recipe calls for more than 1 cup, increase the flour in the.
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During baking, replace 1 cup of butter with 1 cup of shortening substitute. 3. Coconut Oil. Like butter, coconut oil is in solid form when cool and melts to a liquid when warmed. This substitute is best for muffins, cakes, and cookies. It's a good 1:1 substitute for butter in your recipe. 4.
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It is fat-less and is the best substitute for butter in baking. You can substitute 1 cup of Butter with 1 cup of mashed banana. 12. Pureed white beans. The pureed white beans is a better replacement for butter. It has 98% less fat, 70% less sodium, and 84% fewer calories than salted butter.
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Here's something many people overlook when using butter substitutes in baking; melting point. Butter melts at 35 degrees Celsius or 95 degrees Fahrenheit. This plays a crucial role in volumizing your baked goods (especially in cookies) as it allows the butter to create air pockets at the right moment during baking.
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Stick margarine is more likely to contain trans fats than soft margarine, according to the Food and Drug Administration. 2. Applesauce and Other Fruit Purees. Fruit purees provide bulk and flavor as a butter substitute in baking. Applesauce, mashed bananas, pureed dates, prunes or figs are just a few examples of nutritious, fibrous and low-fat.
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Margarine: Margarine is a great butter substitute that is usually made from a mixture of vegetable oils. It has a really similar texture and flavor to butter and is probably the closest you can get to the real thing. Oil: If you want to know how to make cookies that are moist and fluffy without the use of butter, oil is the ingredient you need.
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When substituting, use: 1 cup of margarine for every 1 cup of butter called for in the recipe. Stick margarine for stick butter. Tub margarine for spoonable butter. While butter brings a richer flavor, margarine holds its shape better during baking. The oils in margarine also lead to a more tender, cake-like texture.
Healthy substitutes for butter in baking that can be easily
Pumpkin Puree. If you love pumpkin, swap it in for the butter in your treats. Multiply the amount of butter in a recipe by 3/4, and you'll know how much pumpkin puree to use. (In other words, if a recipe calls for 1 cup of butter, you'd use 3/4 cup of pumpkin in its place.) It's both a fat and a sweetener for quick breads, cakes, cupcakes.
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Canola, vegetable, and olive oils are pure fats and can be wondrous substitutes for butter in baking. What they may lack in flavor, they make up for in moisture. If you can, use a 50/50 combination of butter and oil in recipes calling for butter — this way you get a some butter flavor and the moisture from the oil.
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Silken tofu can be used as a butter substitute in baking, particularly in recipes like cakes, muffins, quick breads, and some cookies. It adds moisture, a smooth texture, and protein while reducing the fat content compared to using butter. If the recipe calls for 1 cup of butter, use ½ cup to 1 cup of silken tofu.
