How To Replace Butter When Baking

how to replace butter for baking

how to replace butter for baking

We all have a bit of sweet tooth, don’t we? Baking cakes, pastries, cookies and cupcakes is an awesome way to feast your taste buds but all the butter that goes inside can pile on a lot of pounds. If you are looking for a healthier alternative for baked goods, reducing or replacing all of the butter in your favorite dessert recipes can greatly reduce the number of calories, fat and cholesterol in them. So here we are to help you out with the healthier alternatives to using butter. These butter substitutes are great for vegan bakers too.

  • Avocado

Substitute half the amount of butter in recipe with mashed avocado. It works great with cookies. If the recipe requires you to use one cup of butter, use half cup of butter and replace the other half-cup with mashed avocado. It also works great if you want to omit the dairy. The cookies made with mashed avocado are softer, chewier and lesser in calories.

  • Applesauce

Applesauce is greatly used to replace oil in recipes and works best with cake recipes. Replace half the amount of butter required in the recipe with applesauce. If you replace the entire butter with applesauce, the resulting cake would be a denser, more moist bread but much lesser in calories and fat.

  • Canola Oil

If the recipe calls for melted butter, it can easily be replaced by canola oil. Although high in calories, canola oil has much lesser saturated fat, sodium and cholesterol than butter. You can try using the half and half method above for your recipes.

  • Prune Puree

In recipes involving chocolate and cinnamon, the butter can be easily replaced by prune puree (store bought or pureed in the food processor at home). They are an excellent low-fat and low-calorie alternative to butter.

  • Greek yogurt

Replace half the amount of butter in the recipe with one-fourth amount of greek yogurt. Not only will you reduce the number of calories but also the amount of saturated fats in the dish would be much lesser.

  • Coconut oil

Coconut oil is similar to butter in its texture; its solid when cold, semi-solid at room temperature and melts when heated. Hence it works with everything from cakes to cookies. However its expensive and some people might not like the taste of coconut oil in their desserts.

  • Margarine

Butter can also be replaced by margarine, however reduce the amount of salt in the recipe by ¼ teaspoon for every half cup of margarine. Most of the recipes use unsalted butter while most of the soy margarines are salted.




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