How To Substitute Butter For Oil And Oil For Butter

Always use melted butter in recipes that call for oil. Solid butter contains moisture and traps air during mixing, which might be undesirable. [3] X Research source Margarine can work as an “in-between alternative” to both butter and oil. Just make sure to use melted stick margarine, since the fat content will be closer to that of butter. [4] X Research source Butter can also be substituted for shortening in baking recipes. Replace shortening with exactly the same amount of butter, just as you would for oil. [5] X Research source

You can also combine melted butter and oil. For example, you can use ½ cup of melted butter and ½ cup of oil, instead of 1 cup of oil. This gives you a buttery taste while preserving the flavors and health benefits of oil. [7] X Trustworthy Source Cleveland Clinic Educational website from one of the world’s leading hospitals Go to source Use ghee or clarified butter for searing and stir-frying. Regular butter will burn under high heat. [8] X Research source Shortening can be replaced with butter in most cases—unless you’re frying or searing, in which case you should use ghee or clarified butter. [9] X Research source

Try using an oil that compliments your recipe. Canola oil, olive oil, and grapeseed oil are more “neutral,” meaning they have less effect on the taste of baked goods. [11] X Research source Coconut, sesame, macadamia, avocado, and nut oils have strong flavors that stand out. This can be a good thing if it compliments the recipe. For example, banana bread is made with nuts, so walnut oil would make a great butter substitute. [12] X Research source Shortening can also be replaced with oil in some baking recipes—but not always. Don’t use oil instead of shortening in pie dough, biscuits, or scones. They won’t puff up properly. [13] X Research source

Solid butter and solid oils are important to the texture of baked goods. Don’t use liquid oil if a recipe calls for solid butter. [16] X Research source Shortening can replace solid butter in baking recipes. The flavor won’t be as rich, but the texture will be correct. [17] X Research source

Your food will taste different without butter. Adjust the seasoning to get the flavor to your liking. Choose an oil that compliments your recipe. Margarine can work as an “in-between alternative” to both butter and oil. Use the same amount of stick margarine as you would butter. Oil is a good alternative to shortening too, especially if you’re frying or searing. Use a neutral-tasting vegetable oil, like canola. [19] X Research source