Unsalted butter for baking (control salt), salted for cooking/spreading. To replace: use unsalted + add 1/4 tsp salt per 1/2 cup butter. Salted varies by brand.
Oil for butter ratio?+
Use 3/4 cup oil for 1 cup butter (butter has 20% water). For baking, oil makes denser cakes. For sauteing, 1:1 works. Olive oil for savory, neutral oil for baking.
Coconut oil for butter?+
1:1 ratio works. Use refined coconut oil for neutral taste, virgin for coconut flavor. Solid below 24C, melts above. Great for vegan baking.
Ghee for butter?+
Use 7/8 cup ghee for 1 cup butter (no water in ghee). Higher smoke point, longer shelf life. Adds nutty flavor. Excellent for Indian sweets and pan-frying.
How much is 100g butter?+
100g butter = 7 tbsp = 1/2 cup minus 1 tbsp. Standard butter stick (US) = 113g. European butter sticks vary. When recipe says 1 stick, usually 113g.
Soft vs cold butter?+
Soft (room temp): for creaming with sugar (cakes, cookies). Cold (fridge): for pastries, scones, biscuits. Melted: for brownies, muffins. Recipe specifies for a reason!
Healthier butter alternative?+
Greek yogurt (1:1, in baking), avocado (1:1, brownies), olive oil (3/4 cup for 1 cup butter), unsweetened applesauce (1:1, muffins). Reduces fat 50-70%.
Margarine for butter?+
Yes 1:1 works. But margarine has water - cookies spread more. Use stick margarine (not tub). Butter gives better flavor for sweet baking. Margarine fine for cooking.