Ingredient substitution guide
Best substitutes for butter
Best swap for butter: Ghee, 1:1; higher smoke point, richer.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Butter?
The best swap for Butter is Ghee, 1:1; higher smoke point, richer. Another option is Coconut Oil, 1:1 by volume; adds coconut flavor unless refined; bakes slightly drier and spreads less than butter. The table below also lists Olive Oil, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Ghee | 1:1; higher smoke point, richer |
| Coconut oil | 1:1 by volume; adds coconut flavor unless refined; bakes slightly drier and spreads less than butter |
| Olive oil | use 3/4 as much; no dairy, changes flavor; only where butter is melted, not creamed or cut in (not biscuits, pie crust, frosting) |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for butter