What can I use to substitute for butter?

Question

i need to make a pastry (any pastry will do) but all the recipes require butter! Do not say margarine because i dont have any margarine in the house. i need a substitute for butter cause i dont have any butter. HELP!

oh and sorry disco, i dont have any shortening. I have a lot of different oils and i have heavy cream and evaporated milk will that help?

UOPHXstudent your answer helped a lot...but what do i do with the vegetable oil? i read the source, but it doesnt say either. thx

i read that all you have to do is put the vegetable oil in...is that right?

awwwww maaaaaan! i dont have any oil except for olive oil, extra light and extra virgin. which one will work better?

Answer 1

applesauce

Answer 2

Butter
Amount: 1 cup
Substitute:
- 1 cup regular margarine

- 1 cup vegetable shortening (for baking)

- An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.

TIP 1: According to the National Association of Margarine Manufacturers, you can tell "if the product is regular margarine by checking the Nutrition Facts: a one tablespoon serving will have 100 calories." Products that contain less than 80 percent fat often give the fat percentage on the front of the package.

If the margarine is labeled "light," "lower fat," "reduced fat," "reduced calorie/diet" or "fat-free" or is called a "vegetable oil spread," you may be less successful substituting it for butter OR for regular margarine in baking and in some cooking procedures. These products are higher in water and lower in fat content and won't perform in the same way as regular butter or margarine.

For additional information about using the various forms of margarine in recipes, check the Web site of the National Association of Margarine Manufacturers: www.margarine.org/howtousemargarine.html

TIP 2: There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.

Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for MELTED butter, in which case you can usually substitute an equal amount of oil.

Answer 3

Butter (1 cup) = 1 cup margarine or 1 cup vegetable shortening or 7/8 cup lard; but the flavor will change. You might also be able to try vegetable oil. I think that ratio would be 1 to 1 also.

Answer 4

Generally, any oil will do! Olive oil is a good bet, as is vegetable oil. The measurements should still be the same. Check out the links below for more info.

Answer 5

With baking it is best to stick to the recipe, however applesauce or Vegetable Oil are good substitutes. The Vegie oil works best though.

Answer 6

I found these two recipes at recipezaar:

http://www.recipezaar.com/202023

http://www.recipezaar.com/193951

They both received 5 out of 5 star ratings. Don't know how much you know about crust, so I don't mean to "talk down" to you, but the second one calls for canola oil. You don't have to use canola--you can use any vegetable oil (corn, sunflower, peanut, etc.). Good luck!

Answer 7

Try vegetable oil

Answer 8

I need to know if margarine has any dairy in it. My Dr. took me off all dairy products, if you get an answer plez email me Thank you so very much

Answer 9

Well you need to go the grocery store. You just make a magical butter replacement.

Answer 10

there is crisco shortening that tastes like butter, but you can't really use anything else besides that other than maybe chunky applesause.

Answer 11

You better go get some margarine.