Butter substitutes^A

← Butter converter

• 1 cup butter^A = 1 cup shortening (King Arthur Baking)
  Cookies spread less, cakes are slightly drier, no buttery flavor. Most reliable in pie crusts, biscuits, and frostings where flake or structure matters more than flavor.

  ← Shortening converter

• 1 cup melted butter^A = 1 cup neutral oil (canola, vegetable, light olive) (King Arthur Baking)
  Works only when the recipe calls for melted butter — quick breads, brownies, pancakes, muffins. Won't work for recipes that cream butter and sugar together (layer cakes, classic chocolate chip cookies) since oil can't hold whipped-in air.

  ← Vegetable oil converter