Substitute for Butter
Butter used in baking and cooking for fat, richness, and flavor.
The Best Substitute
The Professor's top pick for replacing butter is Coconut Oil at a ratio of 1 cup solid coconut oil = 1 cup butter. This works well for baking, sauteing, vegan recipes. There are 3 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Coconut Oil
Flavor impact: Refined coconut oil is nearly flavorless. Virgin adds coconut taste. Creates similar texture in baking.
Dairy-freeOlive Oil
Flavor impact: Adds a fruity, savory note. Works in savory baking and Mediterranean recipes. Not a swap for cookies.
Dairy-freeApplesauce
Flavor impact: Adds moisture and subtle sweetness. Reduces fat significantly. Best in dense, moist baked goods.
Dairy-free
For baking, coconut oil is the closest 1:1 swap since it is solid at room temperature like butter. For cooking, olive oil works fine. For frosting, there is no real substitute.
Frequently Asked Questions
Yes, for most cooking and baking. Use stick margarine (not tub) for baking since it has a similar water-to-fat ratio as butter. The flavor will be slightly different.
The Bottom Line
If you are out of butter, the best all-around substitute is coconut oil. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role butter plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology