Substitute for Butter

Olive or vegetable oil

per 1 cup butter (melted uses only)

Oil is 100% fat vs butter's ~80%.

What changes: Cookies spread more; cakes moister but less airy; no butter flavor

Best for: Melted-butter recipes, olive-oil cakes

Coconut oil

per 1 cup butter

Same solid-at-room-temperature fat behavior.

What changes: Faint coconut note if unrefined

Best for: Creaming, 1:1 solid-fat swaps

Applesauce (half swap)

per 1 cup butter

Avoid in: cookies, pie crust, or anything that needs creaming for lift

Pectin holds the moisture fat would.

What changes: Denser and very moist; less richness

Best for: Muffins, quick breads

Vegan butter / margarine

per 1 cup butter

Engineered to match butter's fat-water ratio.

What changes: Brand-dependent salt and browning

Best for: Creaming, cookies, frosting

Ghee

per 1 cup butter

Nutty, lactose-free, higher smoke point.

What changes: Nutty flavor

Best for: High-heat cooking