![\"Unsalted](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/10\/Unsalted-butter.jpg\")
Recommended Substitute for Unsalted Butter<\/h2>\n\n\n\n
When it comes to finding an adequate substitute for unsalted butter, you have to factor in what type of food you\u2019re making. For baking, more solid fats are preferable, whereas you can use any fat for stovetop cooking. <\/p>\n\n\n\n
1. Salted Butter<\/h3>\n\n\n\n![\"Salted](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/10\/Salted-Butter.jpg\")
Salted Butter <\/figcaption><\/figure><\/div>\n\n\n\nAlthough this may be cheating, salted butter truly is the best substitute for unsalted butter. People often don\u2019t have unsalted butter in their homes, but they sometimes have salted butter. In a pinch, salted butter works just as well as unsalted.<\/p>\n\n\n\n
If your recipe asks for a cup (8 ounces) of unsalted butter, substitute it for an equal amount of salted butter. Although the butter remains the same, you have to make changes to salt content. For every cup of salted butter, reduce the amount of salt in your recipe by 1\/2 teaspoon.<\/p>\n\n\n\n
Since you\u2019re substituting butter for another form of butter, you don\u2019t need to worry about whether it will affect the recipe. Whether you\u2019re baking a pie or cooking a savory dish, the salted butter won\u2019t change the flavor unless you forget to reduce the salt content. <\/p>\n\n\n\n
2. Coconut Oil<\/h3>\n\n\n\n![\"Coconut](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/10\/Coconut-Oil.jpg\")
Coconut Oil <\/figcaption><\/figure><\/div>\n\n\n\nCoconut oil is among the best substitutes for unsalted butter. It\u2019s vegan and dairy-free, meaning anyone can enjoy it. Coconut oil is also solid at room temperature, meaning it will feel like butter when you cook with it.<\/p>\n\n\n\n
If your recipe asks for a cup (8 ounces) of unsalted butter, you\u2019ll need to substitute it for 3\/4 of a cup and two tablespoons of coconut oil (6.7 ounces). Some people add water or milk to give the coconut oil more moisture, like butter. To do so, add two tablespoons of milk or water to the above measurements.<\/p>\n\n\n\n
More than any other product on this list, coconut oil will change the taste of the food you cook. Because of the change in taste, we recommend only using coconut oil to complement the original flavor. That includes muffins, cakes, brownies, cookies, and other dishes where coconut adds a pleasant flavor.<\/p>\n\n\n\n
3. Vegetable Shortening<\/h3>\n\n\n\n![\"Vegetable](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/10\/Vegetable-Shortening.jpg\")
Vegetable Shortening <\/figcaption><\/figure><\/div>\n\n\n\nVegetable shortening<\/a> (and lard) is the premier unsalted butter substitute for baking.<\/p>\n\n\n\nVegetable shortening is made from vegetable oil that\u2019s gone through hydrogenation or the addition of hydrogen molecules to vegetable oil. By adding hydrogen, the oil becomes a solid at room temperature.<\/p>\n\n\n\n
If your recipe calls for a cup of butter (8 ounces), you can substitute it for an equal amount of vegetable shortening. The best uses for vegetable shortening tend to be for baking.<\/p>\n\n\n\n
Vegetable shortening is best for making pie crusts and pastry, but you can use it for anything because it doesn\u2019t have a strong flavor.<\/p>\n\n\n\n
Can’t find vegetable shortening as well? See recommended vegetable shortening substitutes<\/a>.<\/p>\n\n\n\n4. Lard<\/h3>\n\n\n\n![\"Lard\"](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/10\/Lard.jpg\")
Lard<\/figcaption><\/figure><\/div>\n\n\n\nLard<\/a> is a lot like shortening, except it uses animal fat instead of vegetable oil. Lard is usually made from pig fat that\u2019s been rendered and cooled. The solid left-over is lard. The manufacturing process means lard is 100% animal fat.<\/p>\n\n\n\nIf your recipe asks for a cup of unsalted butter (8 ounces), substitute it for 7\/8 of a cup (7 ounces) of lard. Lard has less moisture than unsalted butter and more fat content, meaning you need less to get the same end-product. If your food doesn\u2019t seem like the right consistency, add a tablespoon of water or milk.<\/p>\n\n\n\n
Lard is versatile for cooking fat. In the past, it was the most popular cooking fat in the U.S.A., being used as a frying oil, baking fat, and so much more. You can still use lard for any cooking method, although it is most commonly used in pastry nowadays.<\/p>\n\n\n\n
5. Vegetable Oil<\/h3>\n\n\n\n![\"Vegetable](\"https:\/\/www.foodchamps.org\/wp-content\/uploads\/2021\/02\/Vegetable-Oil.jpg\")
Vegetable oil<\/figcaption><\/figure><\/div>\n\n\n\nVegetable oil of any kind is a decent substitute for unsalted butter, but only in some circumstances. Since vegetable oil is a liquid, you shouldn\u2019t use it as a substitute in baking. The liquid will change the consistency of your mixtures, changing the way it needs to be cooked.<\/p>\n\n\n\n
If your recipe asks for a cup of butter (8 ounces), you\u2019ll need to substitute it for 7\/8 of a cup (7 ounces) of vegetable oil. The best time to substitute unsalted butter for vegetable oil is when you\u2019re cooking dishes in a pan, such as in sauces or gravies.<\/p>\n\n\n\n
<\/a>Frequently Asked Questions<\/h2>\n\n\n\nHere are the most common questions we get asked about unsalted butter substitutes and their qualities.<\/p>\n\n\n\n
Although this may be cheating, salted butter truly is the best substitute for unsalted butter. People often don\u2019t have unsalted butter in their homes, but they sometimes have salted butter. In a pinch, salted butter works just as well as unsalted.<\/p>\n\n\n\n
If your recipe asks for a cup (8 ounces) of unsalted butter, substitute it for an equal amount of salted butter. Although the butter remains the same, you have to make changes to salt content. For every cup of salted butter, reduce the amount of salt in your recipe by 1\/2 teaspoon.<\/p>\n\n\n\n
Since you\u2019re substituting butter for another form of butter, you don\u2019t need to worry about whether it will affect the recipe. Whether you\u2019re baking a pie or cooking a savory dish, the salted butter won\u2019t change the flavor unless you forget to reduce the salt content. <\/p>\n\n\n\n
2. Coconut Oil<\/h3>\n\n\n\n Coconut Oil <\/figcaption><\/figure><\/div>\n\n\n\nCoconut oil is among the best substitutes for unsalted butter. It\u2019s vegan and dairy-free, meaning anyone can enjoy it. Coconut oil is also solid at room temperature, meaning it will feel like butter when you cook with it.<\/p>\n\n\n\n
If your recipe asks for a cup (8 ounces) of unsalted butter, you\u2019ll need to substitute it for 3\/4 of a cup and two tablespoons of coconut oil (6.7 ounces). Some people add water or milk to give the coconut oil more moisture, like butter. To do so, add two tablespoons of milk or water to the above measurements.<\/p>\n\n\n\n
More than any other product on this list, coconut oil will change the taste of the food you cook. Because of the change in taste, we recommend only using coconut oil to complement the original flavor. That includes muffins, cakes, brownies, cookies, and other dishes where coconut adds a pleasant flavor.<\/p>\n\n\n\n
3. Vegetable Shortening<\/h3>\n\n\n\n Vegetable Shortening <\/figcaption><\/figure><\/div>\n\n\n\nVegetable shortening<\/a> (and lard) is the premier unsalted butter substitute for baking.<\/p>\n\n\n\nVegetable shortening is made from vegetable oil that\u2019s gone through hydrogenation or the addition of hydrogen molecules to vegetable oil. By adding hydrogen, the oil becomes a solid at room temperature.<\/p>\n\n\n\n
If your recipe calls for a cup of butter (8 ounces), you can substitute it for an equal amount of vegetable shortening. The best uses for vegetable shortening tend to be for baking.<\/p>\n\n\n\n
Vegetable shortening is best for making pie crusts and pastry, but you can use it for anything because it doesn\u2019t have a strong flavor.<\/p>\n\n\n\n
Can’t find vegetable shortening as well? See recommended vegetable shortening substitutes<\/a>.<\/p>\n\n\n\n4. Lard<\/h3>\n\n\n\nLard<\/figcaption><\/figure><\/div>\n\n\n\nLard<\/a> is a lot like shortening, except it uses animal fat instead of vegetable oil. Lard is usually made from pig fat that\u2019s been rendered and cooled. The solid left-over is lard. The manufacturing process means lard is 100% animal fat.<\/p>\n\n\n\nIf your recipe asks for a cup of unsalted butter (8 ounces), substitute it for 7\/8 of a cup (7 ounces) of lard. Lard has less moisture than unsalted butter and more fat content, meaning you need less to get the same end-product. If your food doesn\u2019t seem like the right consistency, add a tablespoon of water or milk.<\/p>\n\n\n\n
Lard is versatile for cooking fat. In the past, it was the most popular cooking fat in the U.S.A., being used as a frying oil, baking fat, and so much more. You can still use lard for any cooking method, although it is most commonly used in pastry nowadays.<\/p>\n\n\n\n
5. Vegetable Oil<\/h3>\n\n\n\nVegetable oil<\/figcaption><\/figure><\/div>\n\n\n\nVegetable oil of any kind is a decent substitute for unsalted butter, but only in some circumstances. Since vegetable oil is a liquid, you shouldn\u2019t use it as a substitute in baking. The liquid will change the consistency of your mixtures, changing the way it needs to be cooked.<\/p>\n\n\n\n
If your recipe asks for a cup of butter (8 ounces), you\u2019ll need to substitute it for 7\/8 of a cup (7 ounces) of vegetable oil. The best time to substitute unsalted butter for vegetable oil is when you\u2019re cooking dishes in a pan, such as in sauces or gravies.<\/p>\n\n\n\n
<\/a>Frequently Asked Questions<\/h2>\n\n\n\nHere are the most common questions we get asked about unsalted butter substitutes and their qualities.<\/p>\n\n\n\n
Coconut oil is among the best substitutes for unsalted butter. It\u2019s vegan and dairy-free, meaning anyone can enjoy it. Coconut oil is also solid at room temperature, meaning it will feel like butter when you cook with it.<\/p>\n\n\n\n
If your recipe asks for a cup (8 ounces) of unsalted butter, you\u2019ll need to substitute it for 3\/4 of a cup and two tablespoons of coconut oil (6.7 ounces). Some people add water or milk to give the coconut oil more moisture, like butter. To do so, add two tablespoons of milk or water to the above measurements.<\/p>\n\n\n\n
More than any other product on this list, coconut oil will change the taste of the food you cook. Because of the change in taste, we recommend only using coconut oil to complement the original flavor. That includes muffins, cakes, brownies, cookies, and other dishes where coconut adds a pleasant flavor.<\/p>\n\n\n\n
3. Vegetable Shortening<\/h3>\n\n\n\n Vegetable Shortening <\/figcaption><\/figure><\/div>\n\n\n\nVegetable shortening<\/a> (and lard) is the premier unsalted butter substitute for baking.<\/p>\n\n\n\nVegetable shortening is made from vegetable oil that\u2019s gone through hydrogenation or the addition of hydrogen molecules to vegetable oil. By adding hydrogen, the oil becomes a solid at room temperature.<\/p>\n\n\n\n
If your recipe calls for a cup of butter (8 ounces), you can substitute it for an equal amount of vegetable shortening. The best uses for vegetable shortening tend to be for baking.<\/p>\n\n\n\n
Vegetable shortening is best for making pie crusts and pastry, but you can use it for anything because it doesn\u2019t have a strong flavor.<\/p>\n\n\n\n
Can’t find vegetable shortening as well? See recommended vegetable shortening substitutes<\/a>.<\/p>\n\n\n\n4. Lard<\/h3>\n\n\n\nLard<\/figcaption><\/figure><\/div>\n\n\n\nLard<\/a> is a lot like shortening, except it uses animal fat instead of vegetable oil. Lard is usually made from pig fat that\u2019s been rendered and cooled. The solid left-over is lard. The manufacturing process means lard is 100% animal fat.<\/p>\n\n\n\nIf your recipe asks for a cup of unsalted butter (8 ounces), substitute it for 7\/8 of a cup (7 ounces) of lard. Lard has less moisture than unsalted butter and more fat content, meaning you need less to get the same end-product. If your food doesn\u2019t seem like the right consistency, add a tablespoon of water or milk.<\/p>\n\n\n\n
Lard is versatile for cooking fat. In the past, it was the most popular cooking fat in the U.S.A., being used as a frying oil, baking fat, and so much more. You can still use lard for any cooking method, although it is most commonly used in pastry nowadays.<\/p>\n\n\n\n
5. Vegetable Oil<\/h3>\n\n\n\nVegetable oil<\/figcaption><\/figure><\/div>\n\n\n\nVegetable oil of any kind is a decent substitute for unsalted butter, but only in some circumstances. Since vegetable oil is a liquid, you shouldn\u2019t use it as a substitute in baking. The liquid will change the consistency of your mixtures, changing the way it needs to be cooked.<\/p>\n\n\n\n
If your recipe asks for a cup of butter (8 ounces), you\u2019ll need to substitute it for 7\/8 of a cup (7 ounces) of vegetable oil. The best time to substitute unsalted butter for vegetable oil is when you\u2019re cooking dishes in a pan, such as in sauces or gravies.<\/p>\n\n\n\n
<\/a>Frequently Asked Questions<\/h2>\n\n\n\nHere are the most common questions we get asked about unsalted butter substitutes and their qualities.<\/p>\n\n\n\n
Vegetable shortening<\/a> (and lard) is the premier unsalted butter substitute for baking.<\/p>\n\n\n\n Vegetable shortening is made from vegetable oil that\u2019s gone through hydrogenation or the addition of hydrogen molecules to vegetable oil. By adding hydrogen, the oil becomes a solid at room temperature.<\/p>\n\n\n\n If your recipe calls for a cup of butter (8 ounces), you can substitute it for an equal amount of vegetable shortening. The best uses for vegetable shortening tend to be for baking.<\/p>\n\n\n\n Vegetable shortening is best for making pie crusts and pastry, but you can use it for anything because it doesn\u2019t have a strong flavor.<\/p>\n\n\n\n Can’t find vegetable shortening as well? See recommended vegetable shortening substitutes<\/a>.<\/p>\n\n\n\n Lard<\/a> is a lot like shortening, except it uses animal fat instead of vegetable oil. Lard is usually made from pig fat that\u2019s been rendered and cooled. The solid left-over is lard. The manufacturing process means lard is 100% animal fat.<\/p>\n\n\n\n If your recipe asks for a cup of unsalted butter (8 ounces), substitute it for 7\/8 of a cup (7 ounces) of lard. Lard has less moisture than unsalted butter and more fat content, meaning you need less to get the same end-product. If your food doesn\u2019t seem like the right consistency, add a tablespoon of water or milk.<\/p>\n\n\n\n Lard is versatile for cooking fat. In the past, it was the most popular cooking fat in the U.S.A., being used as a frying oil, baking fat, and so much more. You can still use lard for any cooking method, although it is most commonly used in pastry nowadays.<\/p>\n\n\n\n Vegetable oil of any kind is a decent substitute for unsalted butter, but only in some circumstances. Since vegetable oil is a liquid, you shouldn\u2019t use it as a substitute in baking. The liquid will change the consistency of your mixtures, changing the way it needs to be cooked.<\/p>\n\n\n\n If your recipe asks for a cup of butter (8 ounces), you\u2019ll need to substitute it for 7\/8 of a cup (7 ounces) of vegetable oil. The best time to substitute unsalted butter for vegetable oil is when you\u2019re cooking dishes in a pan, such as in sauces or gravies.<\/p>\n\n\n\n Here are the most common questions we get asked about unsalted butter substitutes and their qualities.<\/p>\n\n\n\n4. Lard<\/h3>\n\n\n\n
5. Vegetable Oil<\/h3>\n\n\n\n
<\/a>Frequently Asked Questions<\/h2>\n\n\n\n