Running out of butter mid-recipe isn't uncommon. You're already measuring flour, the mixer's ready, and you open the fridge to find just a tablespoon left.
The swap you choose depends on We tested these alternatives to identify which ones hold up in cakes, cookies, sautés, and sauces.
For unsalted butter swaps in baking, we use salted butter, margarine, or coconut oil first. They match butter's fat content and keep cakes, cookies, and frostings tender without major structure changes. The main risk is salt and water balance-salted butter can oversalt, and oils change spread and softness. We prioritize fat + sweetness first, then adjust liquid and salt so the batter behaves the same.
7 Unsalted Butter Substitutes Without Big Changes
These swaps vary in fat content, moisture, and flavor. Pick based on what you're making and what's already in the pantry.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Salted Butter | ✨ Both | 1:1, reduce salt | Adds saltiness |
| 2 | Margarine | ✨ Both | 1:1 | Milder flavor |
| 3 | Coconut Oil | ✨ Both | ¾ cup per 1 cup butter | Slight coconut note |
| 4 | Olive Oil | 🍳 Cooking | ¾ cup per 1 cup butter | Fruity and peppery |
| 5 | Vegetable Shortening | 🥧 Baking | 1:1 | Flaky, neutral |
| 6 | Greek Yogurt | 🥧 Baking | ½ cup yogurt + ¼ cup oil | Tangy, moist |
| 7 | Applesauce | 🥧 Baking | ½ cup per 1 cup butter | Sweet, low-fat |
1 - Salted Butter
Salted butter mimics the texture and richness of unsalted almost exactly. The only difference is the added sodium, which you need to account for in recipes that call for precise salt levels.
Use a 1:1 ratio and cut the added salt by about half. For recipes where salt is flexible-like roasted vegetables or scrambled eggs-you can skip adjusting entirely.
If you're missing salted butter as well, Unsalted Butter substitutes ranked covers what works when neither is available.
Skip if: You're baking something delicate, like meringues or shortbread, where salt control matters.
Salted Butter
Works for: Cooking, roasting, most baking
Skip if: Recipe demands low-sodium precision
Unsalted Butter
Works for: Baking, sauces, precise salt control
Skip if: You want a hint of extra saltiness
2 - Margarine
Margarine spreads like butter and melts at similar temperatures. It works well in baking and stovetop cooking, though the flavor is more neutral and sometimes slightly processed.
Use a 1:1 substitution. In cookies and cakes, margarine produces a similar crumb.
In sautés, it browns without burning as quickly as butter.
If you're out of margarine too, quick Margarine replacements to try offers swaps for similar fat and moisture.
Skip if: You're making something where butter's creamy, dairy flavor is the star-like buttercream frosting or croissants.
3 - Coconut Oil
Coconut oil solidifies at cool temperatures and melts cleanly when heated. It adds a subtle coconut aroma, which works in some recipes and clashes in others.
Use ¾ cup coconut oil for every 1 cup of butter. The lower amount accounts for the absence of water and milk solids.
- Solid at room temp - Use refined coconut oil if you want less coconut flavor.
- Works in baking - Cakes and muffins turn out moist and tender.
- Sautés well - High smoke point makes it good for stovetop cooking.
- Adds slight sweetness - Pair it with vanilla, chocolate, or citrus.
If coconut oil isn't on hand either, Coconut Oil substitutes for cooking covers plant-based fat options.
4 - Olive Oil
Olive oil brings a fruity, slightly peppery flavor that works in savory cooking but rarely in baking. It's liquid at all temperatures, so it doesn't create the same flakiness or structure that solid fats do.
Use ¾ cup olive oil per 1 cup of butter. The reduction accounts for butter's water content.
- Best for roasting and sautéing - Vegetables, proteins, and grains pick up the flavor well.
- Avoid in most baking - Cakes and cookies turn out dense and greasy.
Missing olive oil as well? For dishes that need a neutral oil with similar cooking behavior, tested Olive Oil replacements covers what holds up at high heat.
Skip if: You're baking anything delicate or sweet.
| Use | Ratio | Notes |
|---|---|---|
| Roasting vegetables | ¾ cup per 1 cup butter | Adds fruity flavor |
| Sautéing garlic or onions | ¾ cup per 1 cup butter | Works at medium-high heat |
| Baking cakes | Not recommended | Greasy texture, wrong flavor |
5 - Vegetable Shortening
Vegetable shortening creates flaky layers in pastry and biscuits. It has no water content, so it produces a different crumb than butter-drier and more tender.
Use a 1:1 ratio. The texture stays close to butter in most baked goods, but the flavor is neutral.
- Best for pie crusts - Produces flakiness without shrinking.
- Works in cookies - Spread is minimal, edges stay crisp.
- Add flavor back - Use vanilla extract, almond extract, or a pinch of salt to compensate.
If shortening isn't available either, easy Shortening swaps that work covers fats that mimic the same structure.
Skip if: You want butter's rich, creamy flavor to come through.
6 - Greek Yogurt
Greek yogurt adds moisture to baked goods without the fat. It produces a denser crumb and a slight tang, which works in muffins, quick breads, and some cakes.
Use ½ cup Greek yogurt plus ¼ cup oil for every 1 cup of butter. This combination keeps the texture from turning rubbery.
Don't have Greek yogurt either? For recipes that need similar moisture without dairy, Greek Yogurt swaps that match covers creamy alternatives.
Skip if: You're making cookies, pie crust, or anything that requires fat for structure and flakiness.
7 - Applesauce
Applesauce cuts fat in baking while adding sweetness and moisture. It works best in recipes where a dense, cake-like texture is acceptable.
Use ½ cup applesauce for every 1 cup of butter. The batter will be wetter, and the final product will have less richness.
Skip if: You need butter's fat for flakiness, browning, or richness-like in pie crust, cookies, or sautéed dishes.
Before You Swap Unsalted Butter
The best substitute depends on what you're making. For baking, stick to options that provide fat and structure-like margarine, coconut oil, or shortening.
For stovetop cooking, salted butter or olive oil works fine.
- Closest match - Salted butter, just reduce added salt
- Easiest grab - Margarine, works 1:1 in most recipes
- Low-fat option - Greek yogurt plus oil for baked goods
Frequently Asked Questions
Yes, use a 1:1 ratio and cut the added salt in the recipe by about half. Salted butter works fine in cookies, cakes, and muffins where salt levels are flexible.
Refined coconut oil has almost no coconut flavor. Virgin coconut oil adds a subtle coconut note, which works in recipes with chocolate, vanilla, or citrus.
Olive oil makes cookies dense and greasy because it stays liquid. Use it only in savory baking, like focaccia or herb crackers, where the fruity flavor fits.
Coconut oil and vegetable shortening are the closest matches. Coconut oil adds moisture and a hint of sweetness; shortening creates flakiness without dairy.
No. Applesauce only works in baking, and even then, it's best in muffins, quick breads, and cakes. It won't work in cookies, pie crusts, or stovetop cooking where fat is essential.
7 Best Substitutes for Unsalted Butter
Ingredients
Method
- Choose your substitute based on cooking or baking needs to achieve best results.
- Prepare substitutes as needed: blend Greek yogurt with oil; use refined coconut oil to lower coconut flavor if desired.
- Measure substitutes according to specified ratios: salted butter and margarine 1:1, coconut oil and olive oil ¾ cup per cup butter, etc.
- Adjust recipe salt when using salted butter to avoid overly salty results.
- For baking, prefer substitutes that provide fat and structure like margarine, coconut oil, or shortening.
- For stovetop cooking and roasting, salted butter or olive oil are suitable alternatives.
- Taste-test or check consistency after substitution and adjust seasoning or moisture as needed.
