https://recipedius.com/index.php?action=history&feed=atom&title=Butter 2026-11-02T04:36:48Z Revision history for this page on the wiki MediaWiki 1.43.11 https://recipedius.com/index.php?title=Butter&diff=13&oldid=prev 2026-09-09T19:54:38Z

<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Ingredient<br /> |form=Unsalted, solid<br /> |role=Fat · structure, flavor, creaming<br /> |storage=Fridge, 1–3 months; freezes well<br /> |season=Year-round<br /> |kcal100=717<br /> |g_tsp=4.7<br /> |g_tbsp=14.2<br /> |g_cup=227<br /> |g_each=<br /> |allergens=dairy<br /> |pantry=no<br /> |price=4.49<br /> |price_per=1 lb<br /> |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.<br /> }}<br /> <br /> == Substitutions ==<br /> {| class=&quot;wikitable rp-rules&quot;<br /> ! Use instead !! When its job is !! How much !! Confidence !! What changes<br /> {{Substitution|to=Margarine|ratio=1|confidence=high|effect=Nearly identical result. Cookies spread slightly more and taste a little flatter.}}<br /> {{Substitution|to=Margarine|role=cutin|effect=Works in a crust; slightly less flaky.}}<br /> {{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.}}<br /> {{Substitution|to=Vegetable shortening|role=cooking|confidence=medium|effect=Fine for frying; no flavor to give the pan.}}<br /> {{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.}}<br /> {{Substitution|to=Olive oil|role=melted|confidence=high|effect=Use ¾ the amount; mix with the wet ingredients. Moister, keeps longer.}}<br /> {{Substitution|to=Olive oil|role=cooking|ratio=1|confidence=high|effect=One-for-one. Higher smoke point; adds its own flavor.}}<br /> {{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.}}<br /> {{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.}}<br /> {{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.}}<br /> {{Substitution|to=Coconut oil|role=creaming|effect=Chill until firm, then cream. Cookies spread a little more and set crisper.}}<br /> {{Substitution|to=Coconut oil|role=cooking|confidence=high|effect=Good for roasting and sautéing; flavor is noticeable unless refined.}}<br /> {{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.}}<br /> {{Substitution|to=Greek yogurt|role=melted|confidence=medium|effect=Swap half the melted butter for yogurt; the loaf stays moist and tightens slightly.}}<br /> |}</div>

Janine