Home / Substitution Guides / Butter

Best Substitutes for Butter in Baking

Butter does three jobs in baking: fat, moisture, and structure (creamed butter traps the air that makes cakes rise). A good substitute has to cover the same jobs, which is why the right swap depends on what you're baking.

The substitutes, with ratios

Vegan butter (stick style) (1:1)

Best for: Cookies, cakes, frosting — anything that creams butter with sugar

Stick styles have less water than tub spreads, so doughs behave the same.

Refined coconut oil (1:1, use solid)

Best for: Crumbly bakes: shortbread, pie crust, streusel

Refined = no coconut flavor. Chill it for flaky textures.

Olive or neutral oil (¾ cup oil per 1 cup butter)

Best for: Muffins, quick breads, brownies — recipes with melted butter

Never for creaming — oil can't trap air.

Watch out

If the recipe says "cream the butter and sugar," don't reach for oil — the creaming step is where the rise comes from. Use a stick-style vegan butter and cream it cold, straight from the fridge.

Adapt a recipe free with RecipeFix → · Dairy-Free Recipe Converter · Vegan Recipe Converter

Frequently asked questions

Can I use oil instead of butter in cookies?

Usually not one-to-one. Cookies rely on solid fat for structure and spread control; oil makes them thin and greasy. Use stick-style vegan butter for cookies, and save oil swaps for muffins and quick breads.

What's the best butter substitute for frosting?

Stick-style vegan butter, used cold. It creams and holds peaks like dairy butter. Tub spreads contain too much water and make frosting soupy.

Related guides: Milk · Heavy Cream · Cream Cheese · All guides