Kitchen answer
What can I use instead of butter?
Use an equal amount of neutral oil (3/4 the volume for baking), margarine, coconut oil, or, in quick breads, applesauce for half the fat.
What else to know
- Butter is about 80% fat and 15% water — oil is pure fat, so reduce slightly.
- For pastry and laminated dough, solid fat matters; oil will not work.