As you step on your baking journey, you’ll find yourself having to reach for butter A LOT. Butter is a multipurpose ingredient that adds a touch of magic to all of your baked goods. It tenderizes them, makes them flaky, and adds an amazing flavor. It’s no surprise that this ingredient is so widely used.
While you might already have butter in your fridge ready to go either for your bread or for your usual cooking, it may not be the same butter predominantly used in baking – unsalted butter, that is.
Well, you’ll be glad to know that you don’t NEED unsalted butter to bake. In fact, there are four substitutes you can use instead. Regular salted butter, lard, and coconut oil to name a few.
I’m Angie, I’m a self-taught baker who’s been baking for over ten years. Anyone who’s opened up my fridge would know that butter is a staple for me and there’s always at least five blocks of it in my fridge. What can I say, baker problems?
In this article, I’m going to share with you four substitute options for unsalted butter.
Wanna know more? Buckle up buttercup 😉
Why Unsalted Butter?
Nine times out of ten when you follow a baking recipe, you’ll find that even though the recipe specifically calls for unsalted butter, for some reason it will also call for salt.
If you’re like me, your eyes would be rolled so far back at this point because … Hello? What’s with the unnecessary extra step? Do I look like I have nothing better to do with my time?
I’m joking, not this level of passive-aggressiveness – but you know where I’m coming from.
The reason this is the case is so that the amount of salt added can be measured and controlled precisely. Salted butter from different brands likely contains different amounts of salt. In order for the recipe to be more easily and reliably replicated, recipes would tell you to use unsalted butter and add salt separately.
Substitute 1: Salted Butter
Hey, I know what you’re thinking but hear me out! If you’re a professional chef please skip this section before I embarrass myself.
Before you consider other options, remember that salted and unsalted butter are really two of the same except for the added salt. A very quick and easy but not necessarily the best way around this problem is to simply reduce or eliminate the salt in your recipe and use salted butter instead.
I am personally guilty of doing this because where I live, salted butter is simply more accessible. Instead of adding more salt in my brownie, cookie, or even buttercream recipes, I eliminate it altogether and use salted butter instead. I find that the saltiness balances out and brings out the sweetness and other flavors perfectly AND it saves me time.
If you’re someone who’s not too precious about the exact measurement of salt in your recipe, I highly recommend replacing your unsalted butter with salted butter. You can use it in a 1:1 ratio.
Substitute 2: Lard
Similar to butter, lard is fat that comes from an animal, in this case, pigs. Lard is soft and whitish in color, and it also gives great flavor to your baked goods. Lard has a higher fat content of close to 100% compared to butter, which contains only around 80%.
You can use a 1:1 ratio when replacing butter with lard. That said, because lard has lower water content, it’s recommended that you replace each cup of unsalted butter with about ⅞ cup of lard for a more accurate substitution.
I suggest using this substitution in recipes that have to be baked such as in dough or pie crust. I wouldn’t recommend substituting butter with lard to make buttercream though, as that would simply make it lard cream and to me personally, that just doesn’t sound very appetizing.
Substitute 3: Shortening
Shortening is any fat that is solid at room temperature. While technically speaking lard should also be included in this category, shortening mostly refers to hydrogenated vegetable oil.
Shortening is often used in baking to make flaky pastry. It’s cheaper and easier to control compared to butter which varies quite a lot in content depending on the brand. No salt is added in shortening which makes it a great substitute for butter in baking recipes.
Like lard, shortening is also just fat therefore you should substitute about ⅞ cup of shortening for each cup of unsalted butter.
Substitute 4: Coconut Oil
A vegan substitute? That’s always a yes! Like butter, coconut oil is also a saturated fat, in fact even more saturated than butter. It carries a lot of health benefits and can be used in both baking and making frosting.
You can find coconut oil in different forms – regular, refined or fractionated. I recommend using regular coconut oil to substitute unsalted butter as it will better resemble the texture of butter.
Keep in mind though, when using coconut oil as an unsalted butter substitute, that it most likely will have a pretty distinct coconut flavor. You might find that it adds an interesting touch to the treat you are making, or you might hate it.
If the coconut taste is too strong or it doesn’t compliment your baked treat, I’d suggest choosing a refined/clarified coconut oil instead which has no distinct coconut flavor.
Still wondering about unsalted butter? I might have some answers for you. Check below to see my answers to commonly asked questions related to the topic!
What can replace butter in baking?
Why is European butter better?
Many people consider European butter to be superior because it is higher in fat content and churned longer which makes it more flavorful.
Can I substitute oil for unsalted butter?
The answer depends on what you’re using unsalted butter for. It’s possible to substitute part of the fat called for in a recipe with oil, or use it sparingly to prevent batter or dough from sticking to the pan.
I would not recommend substituting unsalted butter entirely with oil for baking because it will change the emulsification of the liquids and your product will most likely turn out greasier than you’d like.
Unsalted butter is not difficult to replace. Once you understand the role of unsalted butter in your recipe, you can choose a substitute accordingly.
Have you had difficulties replacing unsalted butter? What did you end up using and what was the result? Share with us your favorite substitutions below!About Angie