Editing Butter

{{Ingredient
|form=Unsalted, solid
|role=Fat · structure, flavor, creaming
|storage=Fridge, 1–3 months; freezes well
|season=Year-round
|kcal100=717
|g_tsp=4.7
|g_tbsp=14.2
|g_cup=227
|g_each=
|allergens=dairy
|pantry=no
|price=4.49
|price_per=1 lb
|summary=Butter is roughly 80% milkfat, 16% water and a little milk solid. It does three different jobs in a kitchen: creamed with sugar it traps air and leavens; melted it coats flour and tenderizes; in a pan it is a flavor-carrying cooking fat. Which job it is doing decides what can replace it.
}}

== Substitutions ==
{| class="wikitable rp-rules"
! Use instead !! When its job is !! How much !! Confidence !! What changes
{{Substitution|to=Margarine|ratio=1|confidence=high|effect=Nearly identical result. Cookies spread slightly more and taste a little flatter.}}
{{Substitution|to=Margarine|role=cutin|effect=Works in a crust; slightly less flaky.}}
{{Substitution|to=Vegetable shortening|ratio=1|confidence=high|effect=Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup.|warning=Flavor loss is obvious in shortbread and pound cake.}}
{{Substitution|to=Vegetable shortening|role=cooking|confidence=medium|effect=Fine for frying; no flavor to give the pan.}}
{{Substitution|to=Olive oil|ratio=0.75|confidence=medium|effect=Use ¾ the amount. Denser, moister crumb.|warning=Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot.}}
{{Substitution|to=Olive oil|role=melted|confidence=high|effect=Use ¾ the amount; mix with the wet ingredients. Moister, keeps longer.}}
{{Substitution|to=Olive oil|role=cooking|ratio=1|confidence=high|effect=One-for-one. Higher smoke point; adds its own flavor.}}
{{Substitution|to=Olive oil|role=creaming|confidence=low|effect=Skip the creaming step and whisk oil with sugar. Expect a flat, dense result.|warning=In shortbread or pound cake this is a different dessert.}}
{{Substitution|to=Olive oil|role=cutin|confidence=low|effect=Cannot be cut into flour. The crust becomes a press-in oil crust: crisper, less flaky.}}
{{Substitution|to=Coconut oil|ratio=1|confidence=medium|effect=One-for-one. Chill it first if the recipe creams; use refined to avoid coconut flavor.|warning=Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts.}}
{{Substitution|to=Coconut oil|role=creaming|effect=Chill until firm, then cream. Cookies spread a little more and set crisper.}}
{{Substitution|to=Coconut oil|role=cooking|confidence=high|effect=Good for roasting and sautéing; flavor is noticeable unless refined.}}
{{Substitution|to=Greek yogurt|conv=replace half the butter with the same volume of yogurt|confidence=low|effect=Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories.|warning=Quick breads only. Do not use in cookies, shortbread, crusts, or pans.}}
{{Substitution|to=Greek yogurt|role=melted|confidence=medium|effect=Swap half the melted butter for yogurt; the loaf stays moist and tightens slightly.}}
|}