Replacement For Unsalted Butter In Baking

So, you’re halfway through a cookie recipe, and your hand hovers over the butter section. Uh oh—you only have salted butter, or maybe you’re out of butter entirely. Don’t worry, it happens to the best of us. Let’s talk about swapping it out without ruining your bake.

But first, why unsalted butter?

Unsalted butter is like the clean canvas of baking. It lets you control exactly how much salt goes into your cookies or cake. Salted butter, on the other hand, is like a sneaky little surprise—you never know how much salt is in there until it’s too late.

But hey, baking should be fun, not a chemistry test. So if you’re out of unsalted butter, you’ve got options that keep things delicious and stress-free.

Your fridge is full of possibilities

First up: salted butter. Yes, you can use it! Just cut back on any added salt in the recipe by about ¼ teaspoon per stick of butter. It’s that simple—no math degree needed.

What about margarine? It works, but check the label. You want a stick margarine with at least 80% fat, not the squishy tub stuff (that’s for spreading, not baking). It’ll swap in 1:1 and give you a slightly softer texture, like a cozy sweater on your cake.

And shortening? Oh, that’s a fun one. It’s pure fat, so your cookies will be extra tender and less likely to spread into flat pancakes. Use the same amount, and boom—you’re golden.

Butter Substitute Earth Balance at Clifford Mitchell blog

The unexpected heroes

Got coconut oil hanging out in your pantry? It’s a dream for dairy-free bakes, but use it only for recipes that don’t rely on butter’s water content (like no-bake bars or cookies). Melt it, cool it, and swap 1:1. Your treats will smell like a tropical vacation.

What about applesauce? I know, it sounds weird. But for cakes and muffins, you can replace half the butter with unsweetened applesauce to cut fat and add moisture. Just don’t try it in pie crust—you’ll get sadness, not flakiness.

And Greek yogurt? Same vibe—use it for half the butter in quick breads or brownies. It adds a little tang and keeps things soft, like a hug from inside the oven.

Unsalted Butter Substitute: Top Options for Baking and Cooking

Oil: the wild card

Vegetable, canola, or olive oil can step in, but only for liquid fat recipes (think muffins or loaf cakes). Use about ¾ cup oil for every 1 cup of butter. Why less? Oil is 100% fat, while butter has water. Too much oil, and your cake will be greasy—like a handshake that lasts too long.

Olive oil adds a fruity flavor, which is awesome in chocolate cake or banana bread. But skip it for sugar cookies unless you want a savory surprise. Your call, adventurous baker.

Vegan butters and ghee

Vegan butter sticks (like Earth Balance) are basically unsalted butter’s cousin. They swap 1:1 and bake beautifully. Just don’t use the spreadable tub—it’s too soft and will make your dough weep.

Delicious Alternatives: Best Substitutes For Unsalted Butter In Baking

Ghee is clarified butter, so it’s dairy-friendly for some folks. It’s rich and nutty, perfect for shortbread or pie crusts. Use it 1:1, but remember it has no salt—so if your recipe calls for unsalted butter, you’re golden.

When in doubt, experiment

The coolest thing about baking is that failure is just a tasty lesson. Your cookies might be a little flatter, your cake a little denser, but they’re still edible. And honestly, no one’s going to complain about free baked goods.

So next time you’re out of unsalted butter, take a breath. Raid your fridge, pick a swap, and get mixing. You’ve got this.

Happy baking, you curious rebel.