what is a good subsitute for butter?

Question

in baking. i know how to use olive oil instead for other things, but for baking i don't know what to use, that is not margarine or shortening, because i heard its unnatural and bad for you, i also heard "i can't believe its not butter" is terrible for you. I think yogurt works or maybe applesauce, im not sure...

Answer 1

For baking, you're not going to have the same flavor as butter gives you, or the same texture and browning. Depending on the recipe, applesauce will work. Not sure about the yogurt.

Answer 2

Well in my opinion, There is no real subsitute for butter especially in baking. for browning, to light and flaky dough and of course that rich and buttery taste. their may be sat fats but also it's natural and chemical free. Depending what your are making you have to consider what effect taste, will do if you do not use butter. Instead using i.e applsauce and other things you mentioned in you question.You also said you use olive oil like myself I use it in just about everything .So this way you'll come out ahead because if you balance things like so, then I say use butter. you know you'll never go wrong.

Answer 3

Mashed Potato innovations: a million. start up with russets, Idaho etc.. in basic terms a ordinary common potato, no prefer for pink potatoes, or Yukon golds etc… purely stay with the classics right here. 2. do no longer over boil the potatos a thank you to tell while they're accomplished is purely while a fork could be poked all the way via a potato devoid of any tension. 3. Drain nicely or you have a skinny watery mashed potato. 4. once you emtpy your potatos lower back into the bowl to mash, climate you hand mash or use a mixer purely mash the potatos and seasonings devoid of the butter and milk first. Then once you get the consistentcy you like upload some milk and butter and stir/fold it in. Potatos can each so often get a glue like consistentcy with the aid of starch, blending them "dry" frist facilitates to circumvent that. Seasoning ideas. i like to apply white pepper in my potatos, yet do no longer use as lots that is totally reliable. I additionally like garlic powder/salt, onion powder/salt, and celery salt. in the event that they flavor somewhat bland upload a touch or 2 greater salt, the salt facilitates to hold out the buttery, creamy-ness of the potatos. Cream is sturdy in mashed, and that i additionally opt to apply evaporated milk, it has a superb consistncy devoid of being to overboard and is realtvly inexpensive. you additionally can upload cream cheese, ricota cheese, bitter cream, and that i've got not trie d fets yet yet now i opt to. Buttermilk is sturdy too. **** a sturdy recipe for left over mashed taters. a million/2 cup flour a million/4 tsp salt a million egg gently crushed a million tsp baking powder a million cup mashed potatoes-warmed in basic terms somewhat a million tsp dried parsely mixture each thing collectively and form into little around balls, then fry in warm oil, drian and enjoy. or you could make those into potato pancakes and purely mash the balls flat. sturdy success and enjoy.

Answer 4

You can substitute applesauce for butter one to one but you may want to toss in a tablespoon or two of olive oil for taste and texture.

Answer 5

On toast I use avocado instead of butter or margarine. It is tasty and healthy. It has the same consistency as butter so you don't feel you are missing out.

Answer 6

If you are eating mashed or baked potatoes. Use Molly Mc Butter. It tastes good.
Fleishman's butter substitute tastes good in everything, even on cobbed corn.

Answer 7

i wouldnt substitute it when you are baking. It wont taste the same.

Answer 8

margarine sounds the best alternative

Answer 9

oleo or margarine.

Answer 10

i would use margerinne. Its not really bad for u.