Replace butter cup for cup with stick margarine, or use shortening (adding 1/2 teaspoon salt per cup). Use oil only where the recipe calls for melted butter.
Ratios from university extension services and King Arthur Baking. Checked .
Butter substitutes, best first
- For 1 cup butter1 cup regular (stick) margarineBest for: baking, cooking
Utah State, NMSU, Mississippi State, Nebraska.
- For 1 cup butter1 cup vegetable shortening (or 7/8-1 cup + 1/2 tsp salt)Best for: baking
Nebraska/UC list 1 cup; Utah State and Mississippi State give 7/8-1 cup hydrogenated fat + 1/2 tsp salt.
- For 1 cup butter7/8 cup lard + 1/2 tsp saltBest for: pie crust, biscuits
Utah State, NMSU, Mississippi State.
- For 1 cup melted butter1 cup vegetable oilBest for: recipes calling for melted butter
Nebraska and UC: oil works only where butter is melted.
What not to use
Oil in place of solid butter when the recipe creams butter or cuts it in: Utah State warns the result can differ greatly.
Why the swaps work
Solid butter traps air when creamed and makes flaky layers when cut into flour; it also adds water and milk solids for flavor and browning.
Questions people ask
Can I use oil instead of butter in baking?
Only where the recipe uses melted butter; for creamed or cut-in butter, use margarine or shortening.
Should I add salt when using shortening?
Yes, about 1/2 tsp per cup to replace butter's salt (Utah State).
Sources
- Ingredient Substitution, FN 255 (Utah State University Extension)
- In a Pinch: Ingredient Substitution, Guide E-131 (New Mexico State University Extension)
- Ingredient Substitutions and Equivalents, P1690 (Mississippi State University Extension)
- Ingredient Substitutions (Nebraska Extension, UNL)
- Ingredient Substitution (UC Cooperative Extension, UC ANR)