Greek Yogurt
Good fit1:1
BakingSauteingSlow CookSteamingRaw ColdDrinks
Substitutes for Butter
Common substitutes for butter are Greek Yogurt, Canola Oil, and Olive Oil, with ratios below.
FatFlavor CarrierTextureEmulsifier
Substitutes (8)
Canola Oil
Okay with tweaks3/4:1
BakingSauteingFryingSlow CookGrillingOlive Oil
Okay with tweaks3/4:1
BakingSauteingFryingSlow CookGrillingRaw ColdHeavy Cream
Okay with tweaks3/4:1
BakingSauteingSlow CookSteamingRaw ColdDrinksCoconut Oil
Okay with tweaks3/4:1
BakingSauteingFryingSlow CookGrillingRaw ColdCream Cheese
Stretch swap1:1
BakingSauteingSlow CookSteamingRaw ColdPeanut Butter
Stretch swap3/4:1
BakingSauteingSlow CookRaw ColdDrinksMayonnaise
Stretch swap1:1
BakingGrillingRaw Cold
FAQ
- What else is Butter known as?
Butter is known as cultured butter, sweet butter, dairy butter, churned butter, unsalted butter, and creamery butter.
- What does Butter taste like?
Butter is strong on fat richness, light on sweetness, light on saltiness, and light on umami.
- What is the texture like raw?
Firm and cold from the fridge, waxy when cold, softens and turns spreadable as it warms toward room temperature.
- What is the texture like cooked?
Melts into a smooth liquid fat, browns into a nutty foam if cooked past melting, then burns if pushed further.
- How is Butter used in recipes?
Butter is core fat for baking, sauteing, and finishing sauces. Cold butter gives flaky pastry; softened butter creams for cakes. Browns fast in a pan for a nutty finish. Store wrapped in the fridge, freeze for longer storage. Pairs with garlic, herbs, citrus, and sugar.
- Does water content matter?
Butter has low water content. Doesn't add much moisture; batters may need liquid elsewhere.
- Does Butter brown or caramelize?
Yes. Butter sweetens and browns when heated.
- Does Butter help emulsify sauces?
Yes. Butter helps oil and water stay mixed in dressings and dips.
- Is Butter sensitive to heat?
Yes. Butter can break, curdle, or scorch if overheated.
- What is the smoke point of Butter?
Butter starts smoking around 150°C, which is useful for frying.
Cooking methods
Works well
- Baking
Creates flaky layers in pastry, tender crumb in cakes. Creamed with sugar it traps air for rise.
- Sauteing
Browns fast and adds nutty flavor. Watch closely, it burns quicker than oil once past golden.
- Frying
Burns before most fry temperatures. Use for shallow pan-frying only, not deep frying.
- Slow Cook
Melts into sauces and braises, adding richness. Stir in near the end for best flavor.
- Grilling
Melts fast and drips. Brush on food or use in a side pan, don't put it directly on grates.
- Raw Cold
Spreads on bread, melts into warm food at the table. Softens at room temp for easy spreading.
- Drinks
Melts into hot drinks like coffee or hot chocolate for a rich, rounded mouthfeel.
Methods to avoid (1)
- Steaming
No real use here. Doesn't interact with steam heat the way it does with dry or direct heat.