How to replace butter in pastries, mashed potatoes and other dishes
Miscellaneous / / April 04, 2023
Use thick yogurt, bananas, soft cottage cheese, and other foods.
In Julie & Julia, about chef and host Julia Child, Meryl Streep's character confesses her love for butter several times. It seems that it really makes any food better: the dough becomes crumbly with it, sauces become silky, and mashed potatoes become airy.
This ingredient is sold in any store, but it happens that it needs to be deleted from the recipe. For example, if you have given up lactose and animal products, want to reduce the calorie content of meals, or simply forgot to buy a pack. Of course, there are no replacements with exactly the same creamy and delicate taste, but there are alternatives.
How to replace butter in pastries and desserts
In the preparation of soups, salads and main courses, you can improvise and trust your taste, but baking requires more precision. If you want to replicate the taste and texture of your favorite cake or cookie, we recommend sticking to the instructions and using the ingredients from the original recipe. With any of the substitutes, the result will be different from the oil version. If you still decide to replace, pay attention to these products.
In the test
- Margarine. Perhaps this is the most obvious and affordable option. In taste, it is inferior to butter, but it will give the dough the right texture. Replace one product with another in a 1:1 ratio.
- Coconut oil. It is closest to butter in properties. If you are making savory pastries, choose refined oil, and in sweet ones, a light nutty flavor of unrefined oil will be appropriate. Replace butter with exactly the same amount coconut.
- Vegetable oil. Other oils without a pronounced taste and aroma are also suitable, for example, ordinary sunflower and corn. With them, the dough will be a little denser. Replace vegetable oil with butter in a ratio of 10:8. That is, instead of 100 g of butter, you will need 80 g of vegetable oil.
- Thick yogurt without additives or sour cream. These products will reduce the calorie content of the dough and make it more moist. Yogurt or sour cream will need half as much as butter.
- Applesauce. It will make the dough moister and denser, so this alternative is best for muffins, brownies and cookies. Use natural puree without additives and reduce the amount of sugar in the recipe. Change the oil in a ratio of 2: 1, that is, instead of 100 g of oil, use 50 g of puree.
- Pumpkin puree. It's exactly the same rules as with applesauce. But keep in mind that the pumpkin has a bright color and a richer taste, so it will not be appropriate in all pastries. Instead of one part butter, you will need ¾ part puree. For example, instead of 200 g of butter, take 150 g of puree.
- Avocado. This fruit has a neutral flavor and high fat content, making it an excellent substitute for butter. There is a small caveat: avocado can give the dough a light green tint, so it is safer to add it to pastries with cocoa and chocolate. To replace, make ripe and soft fruits, smooth puree with a blender or fork. One part mashed avocado will replace one part butter.
- Bananas. These mashed fruits are similar in properties to applesauce and are good for muffins and cookies. Bananas are much sweeter and more flavorful than apples, so adjust the amount of sugar in the recipe and think ahead if the fruit goes well with the rest of the food. Banana puree for dough needs half as much as butter.
- Nut butter. Any without sweeteners and additives will do. The paste will make the dough firm and crumbly and give it a nutty flavor. If you don't want it to be too intense, opt for cashew and almond products. To make the pastry not very hard, put the pasta not in its pure form, but mixed with the same amount of neutral vegetable oil. One part of butter must be replaced with one part of such a mass.
In creams and caramels
For creams and caramels, the use of butter is much more critical than for dough. In such cases, it is better to find a recipe where this product is not included in the composition. For example, instead of butter cream, make cream cheese, whip cream, or make a cream based on full-fat sour cream, soft cottage cheese, or proteins. Try recipes from our articles.
Liquid caramel for cakes, trifles and other desserts can be made with coconut milk according to this prescription.
In a simple chocolate glaze, butter can be easily replaced with the same amount of coconut or refined sunflower.
How to replace butter in mashed potatoes
With butter, the puree is tender and airy. It is easy to achieve the desired texture by mashing the potatoes through a sieve or mashing with a mixer. It is not at all necessary to look for an additive that is identical to the oil in taste. Try experimenting with different foods to brighten up the garnish.
- Milk. Omit the butter in the recipe and add a little more warm milk instead. For a vegan option, replace milk with starchy potato water. Add liquid gradually, controlling the consistency of the puree.
- Cream. If you have heavy cream, replace both milk and butter with it at once.
- Sour cream. With it, the puree will have a slight sourness and a creamy consistency. For a more delicate taste, take fatter sour cream. And if you want a distinct fresh taste, go for thick Greek yogurt. It is good to add chopped fresh herbs and lemon zest to this puree. It makes a great pairing with fish dishes.
- Cracklings. For this hearty option, cut the brisket or lard into small cubes and render the fat over low heat. Pour the fried pieces to the potatoes and pour in a couple of tablespoons of fat from the pan.
- Yolks. They will help to slightly thicken the puree and give it a brighter color. Add raw yolks to the mashed potatoes and mix vigorously. 1-2 pieces are enough for 500 g of potatoes.
- Mayonnaise. The sauce will add an unusual piquancy and delicate texture to the puree. Just do not overdo it - a couple of tablespoons per 500 g of potatoes is enough. If you are not afraid of experiments, try replacing mayonnaise other ready-made sauces with a not very bright taste, such as cheese or mushroom.
- Pesto. A more sophisticated version is with an Italian sauce based on basil and parmesan. Puree will turn out fragrant, pleasant green color.
- Cheese. Any will do. Pour hard and aged, grated - get a thick consistency and bright, smart taste. Stir in a few tablespoons of cottage cheese - there will be a gentle puree, similar to the classic one. Crush the feta and the side dish will have a heterogeneous texture and bright salty notes.
How to replace butter in cereals
- Vegetable oil. Ordinary sunflower will do, but if there is fragrant unrefined, add it to get a new taste. For example, olive with a slight bitterness, pumpkin with nutty notes or linseed with a fishy aroma.
- Cream. This replacement is good for sweet cereals, just add heavy cream.
- Avocado. The oily fruit can be mashed or added in chunks to cooked cereals. Avocado is especially good in combination with buckwheat.
- Cracklings. Together with golden pieces of bacon, fried onions can be added to the porridge. Get a complete hearty meal.
How to replace butter in sandwiches
- Cream cheese. It has a neutral delicate taste and high fat content, so it is easy to combine it with any products.
- Hummus. This Middle Eastern snack is the perfect butter alternative for those who are losing weight. In her less calories and more protein. Hummus is especially good in combination with fresh and baked vegetables.
- Avocado. Mash it into a puree and lightly season with salt and lemon juice, or simply cut into thin slices. Use avocado for sandwiches salted fish, seafood, vegetables, cheese and lean meats.
- Soft curd. And this is a completely dietary option. To make the spread tastier, add your favorite spices, fresh herbs or garlic to the cottage cheese.
- Nut butter. It can be added not only to sweet sandwiches with fruit and jam, but also combined with more unexpected products, for example crispy bacon.
How to make butter at home
If you do not like store-bought oil, you can make it yourself. It's not very difficult.
Pour 600 ml of cold cream with a fat content of 33% or more into a bowl and start beating at low speed, gradually increasing it. The cream will become fluffy and fluffy.
Continue whisking until the cream turns yellow and there are firm lumps of fat on the sides of the bowl and whisk.
Whisk for a couple more minutes until the butter comes together. Throw it on a sieve or cheesecloth and drain the whey. Rinse the oil in cold water 3-4 times, kneading it with your hands. Form a bar or other convenient shape and put in the refrigerator. From this amount of cream, 180–200 g of butter will be obtained.
Instead of a mixer, you can use a jar with a screw cap. Pour cold cream into it, close and shake vigorously for 7-10 minutes until a lump of butter forms. Then take it out and rinse it in cold water.
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Text worked on: author Julia Magai, editor Nastya Sukmanova, proofreader Elena Gritsun