What can you substitute for butter in a pie? Can vegetable oil be substituted for butter? Fats and oils that can replace butter in baking

Almost no sweet pastry is complete without butter or margarine. For a variety of reasons modern housewives more and more people think about what can be replaced butter in baking. What products will help make baking tasty and healthy? All answers are in our material.

Fruit substitutes

Despite the fact that butter has been a favorite product of many people for decades, modern housewives tend not to use it in baking. By removing butter from a recipe, you can not only reduce calories ready meal, but also to contribute to it and new taste. Great alternative can become fruit and even vegetable purees. Thanks to such a tasty and healthy substitute, cupcakes, muffins and pies become airy and light. By the way, using such purees for cookies or for a pie, you should not be afraid that this will negatively affect the taste.

Puree from juicy and fresh apples Great for replacing butter in muffins or cake bases. For this it is quite possible to use ready-made puree, which is sold in departments baby food. And you can do it yourself. To make the dough as fluffy and uniform consistency, finished applesauce should be without lumps. With such a fruit mass, you can safely replace half of the indicated amount of oil, or you can even put only mashed potatoes in the dough. It is important to remember that puree will need as many grams as butter. If a cake needs two hundred grams of butter, then, accordingly, it can be replaced with the same amount of puree.

You can also use mashed fresh bananas in the recipe. But here it is important to take into account the fact that banana puree makes the dough a little heavier, so it is better to replace half of the indicated amount of butter with it. Otherwise, the dough will not rise, it will be too dense and wet. Many people like the green and healthy exotic fruit of the avocado due to its taste and benefits.

This oily fruit contains a large number of healthy fats, so it can be used for baking.

The fatty mass of avocados can completely replace butter in shortbread or any other dough. Puree from this exotic fruit you need exactly twice as much. That is, instead of two hundred grams of butter, we put only one hundred grams of such puree in the dough. By the way, it is best to use cocoa with avocado to make the dough a nice color. The fruit gives a greenish tint to the dough, and not everyone likes it.

Another one useful replacement This is prune puree. It is quite possible to cook it yourself or you can buy ready-made. This puree is perfect for those recipes that include chocolate or cocoa. Prunes can completely replace butter. Proportions should be observed one to one.

By the way, in addition to fruits, you can use vegetable puree. For example, if it is a zucchini. By itself, this vegetable does not have a pronounced taste, so it is often added to pastries. It does not need to be boiled or baked beforehand, it is quite possible to use a raw fruit. The main thing is to grind it thoroughly to a state of homogeneous mass. It is advisable to choose smaller, young zucchini. Then you can grind the fruit along with the peel.

It is worth noting that chocolate muffins like brownies acquire a delicate and airy texture precisely thanks to this puree. And if you use dark zucchini, the dough will be even more tender. It is quite possible to use pumpkin puree. If there is no finished product, then required amount pumpkins should be boiled in water or steamed, and then chopped into a puree. Muffins and cupcakes turn out great with this puree. Baking takes on a pleasant bright color, and the dough is very airy. By the way, the taste of pumpkin is not felt at all.

Other oils

The usual butter can be replaced with some other butter. Less calorie and more useful. For example, many housewives use only ghee in their recipes. Can buy finished product, or you can make it yourself at home. In the process of cooking ghee, all unnecessary and harmful impurities. As a result, it remains pure product, which no longer adversely affects health. Using ghee, you should slightly reduce the indicated proportions. For example, if the recipe says one hundred and fifty grams of butter, then melted butter will need one hundred and twenty.

Baking with butter often causes heaviness in the stomach or heartburn. In this case, you can replace it with sunflower oil. Thanks to him, the dough will be softer. Choose refined and purified oil, then the taste of baking will remain the same. Vegetable oil is perfect for muffins, muffins and even shortcrust pastry. If the recipe says one hundred grams of butter, then replace it with seventy milligrams of vegetable oil.

You can also replace the usual dairy product coconut oil. You need to use it one by one. It is worth remembering that if you use an unrefined product, then baking will acquire a characteristic aroma. Of course, this is only good if you are preparing sweet pastries, for example, shortbread cookies. And in the rest of the baking, the dominance of coconut flavor can spoil the expected result.

Peanut butter that is made from quality nuts and without added harmful additives, it can be used in baking. Cupcakes or muffins are very tasty. This alternative will appeal to everyone who is not indifferent to the aroma of peanuts.

The dough is airy and light, the pasta does not weigh down the baking at all. Proportions are best kept one to one.

which are sure to be useful to all those who are not indifferent to fragrant and tasty pastries.

Banana puree is great for sweet dough. For example, for buns, sweet pies or homemade bread. Thanks to the yeast, the dough with such a puree will definitely rise and not be too dense.
If you decide to replace the oil with vegetable puree, then you should stick to a one-to-one ratio.
If the house has olive oil, then it is quite suitable instead of butter or sunflower. Unrefined can be used for bread or Not sweet pastries, but refined for buns or cookies.
IN shortcrust pastry half the proportion of butter can be replaced with cottage cheese. As a result, the dough will turn out tasty and crumbly. Cottage cheese must first be ground.
If you have margarine made from soy milk, then it can be used in baking, observing the proportions one to one.
Mixed mashed potatoes can be used instead of butter for baking. For example, pumpkin and apple or apple and banana.

For information on how to replace butter in baking, see the video below.

What can replace butter? Sooner or later, many housewives are faced with the need to resolve this issue - if only for the banal reason that the product was not at hand at the right time. We are looking for - and safely find a replacement!

It has been used for centuries for frying, baking and spreading bread. Today, however, many people try to avoid butter due to milk allergies, lactose intolerance, or a desire to limit their calorie intake. Of course, the easiest option is to replace butter with margarine. The simplest - but not the most useful. And how to replace butter, so that it is not only tasty, but also healthy?

1. Avocado

Of course, our human being is more likely to have butter in his refrigerator than an avocado. However, if we are talking O useful alternatives, then it is definitely worth paying attention to. Even the Aztecs called this fruit "the oil of God", because 20-30% of its composition are fats. First of all, these are healthy unsaturated fatty acid, which, in particular, lower the level of "bad" cholesterol. Other valuable ingredients in avocados - vitamin E, folios and numerous antioxidants (in particular, lutein, which is excellent for vision) - also help prevent serious diseases.

Fatty pulp is a great answer to the question of how to replace butter in sandwiches and baked goods. In the first case, for spreading bread or a loaf of avocado, season with a pinch of salt and pepper.

If fruit becomes an alternative dairy product in baking, keep in mind that in the recipe, a teaspoon of butter is replaced with half a teaspoon of avocado pulp. And if you want to avoid coloring baking in green color you can add some chocolate or cocoa.

2. Ghee (ghee butter, ghee)

This is a product that has been valued for centuries in India, where it is used, among other things, for sacred purposes. It is nothing more than ghee obtained through a long aging process. small fire, during which all impurities and deposits are removed.

Melted butter can be stored for a long time even outside the refrigerator and is ideal for frying. But you can stew on it, bake pastries with it, or simply grease bread instead of butter, replace it in porridge. He has a very pleasant, slightly nutty flavor. Ghee is where the best choice than margarine and most refined oils.

3. Hummus

Such an answer to the question of what is permissible to replace butter would be especially willing to be given in the Middle East, where this product is especially highly valued. Hummus is a pureed appetizer made from lentils, garlic, sesame paste, olive oil and lemon juice. This composition is rich in tryptophan, that is, an amino acid that the body needs to produce serotonin, which contributes to "calming" nervous system. Thanks to great content other valuable components (potassium and B vitamins), hummus improves sleep quality and mood, so you can eat a sandwich spread with it for dinner.

4. Coconut oil

It is formed as a result of pressing and heating copra, i.e. pulp of nuts coconut tree. This coconut product- something that can successfully replace butter in various pastries. It must be used in the recipe at a ratio of 1: 1, that is, add the same amount to the dough that was indicated for butter.

However, it must be remembered that the unrefined product has a characteristic coconut flavor, which can “penetrate” into the final dish. If you want to avoid this effect, you should buy refined oil.

Such a purified product is much more versatile in use: it does not have any effect on the taste of dishes, and, first of all, it is worth frying on it. Not only because of the smell, but also due to more high temperature burning. And unrefined will justify well in salads, drinks, and also as an alternative to butter - in recipes that involve stewing or boiling food at low temperatures.

5. Peanut butter

This is a great substitute for butter when it comes to spreading bread, cookies, toast, crackers, but be aware that it will give the dough a slightly nutty flavor.

Contrary to popular belief, peanut butter This is not a super-calorie delicacy. But it is a storehouse of unsaturated fatty acids, which contribute to the burning of adipose tissue. Peanuts - the main component of this product - are a source of vitamins and minerals necessary for the normal functioning of the body. Contains, in particular, niacin, responsible for the efficient functioning of the digestive and nervous systems.

6. Olive oil

Can vegetable oil be substituted for butter? In many recipes - yes, especially if it is a product that is popular all over the world, obtained as a result of the process of pressing the pulp of the olive tree fruit. This is an excellent substitute for "milk" butter in various baked goods: bread, pies, muffins, etc.

It is recommended to use it in this ratio: if the recipe calls for, for example, 1 cup of softened butter, then you need to replace it with 3/4 cup of olive oil; 150 g of butter in the recipe = ½ cup of vegetable; 200 g is ¾ cup.

The addition of olive oil to main dishes, such as mashed potatoes, pays off especially well.

The olive product (especially the first cold pressed, called extra vergine) contains a lot of unsaturated fatty acids and vitamin E, thanks to which it has antioxidant properties and helps to cleanse the body of toxins. In addition, it lowers "bad" cholesterol levels and supports weight loss.

When it comes to sweet recipes, such as pies, cookies, etc., butter can be replaced with other herbal products- sunflower, rice, corn.

7. Bananas

It is difficult to list all the advantages of this fruit - a source of fiber, potassium and B vitamins. Ripe banana puree can successfully replace butter in various pastries. In addition, their natural sweetness makes them an excellent sugar substitute, which is also of great importance for our health. The dough with the addition of bananas should be baked a little less than a dish with creamy product(recommended time to reduce by about a quarter), as well as at a lower temperature. Thanks to this, the dough dishes do not dry out.

The urgency of replacing butter with vegetable oil may arise in several cases. The first, the most household one - there was no butter at hand. The second, most modern, is the rejection of animal products. And the third - I just wanted to experiment. The list goes on.

How will this affect the taste of the baked goods?

Adherents of traditional culinary views may find the idea strange. But it's not. We will make a reservation right away that the replacement does not affect palatability baking, so you can painlessly add vegetable oil to any dough. And that's why. Refined sunflower oil does not have a pungent odor, and, as a result, does not add unusual flavors to the dough. But unrefined sunflower, olive or coconut - any one that has a characteristic smell can give the dough its unconventional flavor for baking.

Plant elements found in vegetable oil have their own complex of useful substances recommended for children and adults. The most famous are vitamins A, D, E. But experts assure that after heating, all useful substances in vegetable oil are destroyed, so such a replacement will not always be useful.

It should be borne in mind that sunflower, olive or other vegetable oil contains all 100% fat versus 80% in butter. It follows from this that it needs to be put less. Below is a table of proportions.

Butter	Butter, grams	Vegetable oil
1 tsp		3/4 tsp
2 tsp		1.5 tsp
1 tbsp		2.5 tsp
2 tbsp		1.5 tbsp
1/4 st.		3 tbsp
1/2 st.		1/4 st.
1/3 st.		1/4 st. + 2 tbsp.
2/3 st.		1/2 st.
3/4 st.		1/2 st.
1 st.		3/4 st.
2 tbsp.		1.5 st.

8879

Whatever strict diets no matter what we stick to, from time to time we are tempted in the form of a tempting piece of cake, pastry, biscuits or other sweets. There are enough reasons for this - birthdays, family celebrations Holidays at work...

Cakes and desserts are often very high calorie content, and their harm to the figure and health in general is exacerbated by the combination of high fat content with big amount carbohydrates. And if this is industrial baking, then there are often trans fats (for example, palm oil) and various preservatives.

In order not to give up desserts and sweet pastries forever, we will learn how to reduce the calorie content of these dishes and apply the principle of replacing high-calorie ingredients with less calorie and more healthy ones.

Recipes for you:

Tangerine muffins with nuts

Coconut cheesecake "Snow fairy tale"

What is a substitute for butter in dessert?

Fatty dough gives butter, vegetable oil or margarine. Fats add moisture to baked goods and serve as a flavor enhancer. To make our dessert less high-calorie, you need to reduce its fat content. After all, in 1 gram of fat - 9 kcal.

Margarine must be abandoned immediately and forever. This product has no place on the table of those who monitor their health and figure.

Half of the oil in the recipe can be safely replaced without compromising the final result. Add fruit puree- pastries will not crunch, will be more similar in texture to a biscuit, and muffins will be slightly denser, but the calorie content will decrease noticeably.

Good fruit puree for baby food without sugar, or puree home cooking- fruits and berries chopped with a blender. At the same time, calorie content will also decrease due to carbohydrates, because. the amount of sugar decreases.

Applesauce. Has a neutral taste, best suited for cakes. Increases the benefits of the dish due to the content of pectins and fiber.

pumpkin puree. Good for spiced bread, cakes, muffins, pancakes.

Bananas. Great replacement for butter - adds flavor to baked goods and helps add moisture. It is enough to hold a hard banana in the microwave for a while, and it will perfectly puree. It's good to add bananas to chocolate muffins, gingerbread, bread with spices.

Prunes puree. Pairs well with cocoa and spices. Prune puree for baby food is also suitable, and self-cooked in a blender - add 50-100 g of hot water to 100 g of pitted fruits.

Recipe for you:

What can replace eggs in dessert?

Fats in baking are not just butter. It's also eggs. Egg yolk in addition to useful lecithin and other needed by the body substances has high fat content, and these are animal fats - saturated, harmful when consumed in excess.

Eggs play an important role in baking. They give the dough splendor and airiness, prevent cracking, bind pastries and prevent them from falling apart. The following tricks will help reduce the number of eggs in baking:

Use egg whites. Instead of 3-4 recipe eggs, use one whole egg and 2-3 egg whites. The remaining yolks are great for face and hair masks.

Applesauce. 100 g of puree is equivalent to one egg.

slaked with vinegar baking soda . Replace one egg with a mixture of one teaspoon of baking soda and one tablespoon of 3% vinegar. This method is good for muffins and other baked goods using baking powder.

Bananas. Mashed half of one medium banana will replace one egg. It is good to use in dishes such as banana buns, muffins, cakes, waffles, pancakes. Bananas should not be used where they can interrupt with their bright taste flavor range other products.

Flax-seed. Great replacement, contains healthy Omega-3 fatty acids and fiber. Mix ground flax seeds in a coffee grinder with water - for one tablespoon of ground seeds, three tablespoons of water. They are perfect for baking spicy taste seeds are not a hindrance - these are pancakes, waffles, muffins, carrot pies and oatmeal cookies.

How to replace sugar in diet baking?

Sugar prevents the formation of gluten, which will make baked goods dense. When the product is baked, the sugar in the dough caramelizes, adds color and taste to the dish, and makes it crumbly.

Sweeteners are often added to baked goods bad taste, so it is better not to use chemical sahzam.

Instead of sugar, you can use honey, it is also high in calories, but very rich in microelements, and thereby improves the quality of the product. It is good to add molasses or maple syrup, Brown sugar. But if they are not at hand, then you can simply reduce the amount of sugar by about a quarter, or even half. If the dish is not sweet enough, you can powder it. a small amount sugar p udry .

What is the best flour to use in low calorie baking?

Replacing part of the flour with whole grain, or a mixture different kind flour not only reduces the calorie content of the dish, but also enriches it beneficial substances- fiber, vitamins of group B, which are contained in the shells of cereals. For example, in wheat flour you can add corn, rye, barley, oatmeal, pea flour or bran. For baking chocolate cupcakes knead the dough well rye flour. good for cookies suitable flour coarse grind.

Recipe for you: Poppy cake

What else can be done to improve the quality of the dessert?

When using dried fruits in desserts, opt for those with a lower glycemic index (GI). For example, prunes have a GI of 25-29, while dried apricots have a GI of 30-32. The GI of raisins is 60-65, and dates, according to various sources, from 70 to 105. The higher the GI of the product, the more careful you should be with its use in the diet. A high GI provides a quick rise in blood sugar after a meal, stimulating the pancreas to release the hormone insulin. Insulin distributes all the "extra" sugar in the blood to all tissues of the body, converting it into body fat, and at the same time preventing the breakdown of fat already in the body back into glucose. If your daily diet consists mainly of products with a high glycemic index then you are unlikely to ever lose weight. Most likely you will be typing excess weight day after day until you change your eating habits.

Actively use gelatin and agar-agar, create various jelly compositions. They may include biscuit or biscuit pieces, fruits, berries, cottage cheese, gelled natural juice. You can get fantastically tasty and beautiful dishes.

Recipe for you:

And if you have an allergy or intolerance to cocoa, and you miss chocolate taste- pay your attention to carob. It is a powder made from the fruit. carob. Carob has half as many calories as cocoa and has a more tart taste. Otherwise, carob powder is very similar to cocoa, and you can easily replace it with carob. Therefore, feel free to put it in your desserts, while reducing the amount of sugar.

Experiment, create your own recipes! Trying new recipe, replace one thing - or oil, or eggs, or reduce sugar. Your waist will thank you for your care!

Want more recipes? you will find large selection desserts and pastries with the indicated nutritional value, sorted by calorie content and you can choose the ones that will suit you to your liking.

Register on the site and subscribe to the newsletter - you will have access to free monitoring tools nutritional value your diet, but to your email address best diet recipes will be posted periodically.

Butter is a very useful product. It is difficult to imagine at least one baking recipe in which this ingredient would not be added. However, it should be borne in mind that it is beneficial for the body only in small dosages. And here delicious pies and buns contain quite a lot of it. That is why we do not notice how we gain weight. Today we want to talk about how to replace butter in baking. Perhaps lower-calorie supplements will allow you to get a similar result, but at the same time, the products will greatly benefit. Let's figure it out.

Benefit or harm

Delicious, melt-in-your-mouth butter... It's hard to imagine life without it. However, the use of this product sometimes needs to be limited. This primarily applies to people over 40 years of age, as well as people who monitor their weight. What else could be the reasons that a person refuses to use oil? There are several of them:

lactose intolerance;
vegetarianism and the rejection of animal fats;
healthy lifestyle and preference for low-calorie foods;
chronic diseases (pancreatitis, cholecystitis);
some people just don't like the taste of animal fats.

Why you should limit butter consumption

First of all, because it is very high-calorie product. There are about 700 kcal per 100 g. Of course, no one is going to eat it with spoons, but from tasty home baking it's not so easy to break away. This is how, disguised in the product, it enters your body, being deposited on the walls of blood vessels. But this is not its only disadvantage:

butter contains a lot of harmful saturated fats;
it contains a large amount of cholesterol, which, in turn, is dangerous because its excess leads to the formation of atherosclerotic plaques;
abuse of this product is the path to a heart attack or stroke.

The most unexpected choice

Speaking about how to replace butter in baking, many people remember different things, but no one thinks about avocados. This amazing fruit can be a great base for making cookies. Did not know? Then keep wondering. almost 4 times less butter. It contains unsaturated vegetable for our body. But that's not all. This wonderful fruit gives us vitamin K and coarse fibers.

How to use an avocado if there is nothing else to replace butter in baking? To do this, the fruits just need to be crushed and added to the dough by analogy with butter. It will turn out no worse, but much more useful.

Vegetable oil

The most obvious option if you are looking for a substitute for butter in baking. At the same time, the taste finished products will remain almost the same. Vegetable oils contain much less. The figures are significant: the difference is about 10 times. But it is they who increase the level of cholesterol in the blood. The pricing policy also speaks for using vegetable fats.

If you still hesitate and think, butter is in baking, then decide once to try to cook the dish in a new way. The result will simply surprise. For a lot less, you'll get a similar product. Because sunflower and olive oil are the best alternative to creamy, we will now tell you how to translate one into another without losing the quality of the final product.

home laboratory

You can create real miracles in your kitchen. Do you want to make cookies in the evening, the recipe says butter, but you don’t have it? It doesn't matter, every housewife has sunflower. We take out a bottle (preferably odorless) and get down to business. We need 100 g of butter, but how much vegetable oil will it be? Just do not try to pour the same amount into the dough liquid product. The ratio is as follows:

5 g butter = ¾ tsp. vegetable;
30 g = one and a half tablespoons;
75 g = ¼ cup;
150 g = ½ cup;
200 g = ¾ cup.

Now you know exactly how you can replace butter with vegetable oil in baking. In fact, this is the same fat in its purest form.

Large selection of vegetable fats

Every housewife knows what role butter plays in a recipe. How to replace it, sometimes you have to think long enough. Sunflower is a good option, but it has a specific aroma, and refined is devoid of many useful properties. When including such fats in recipes, be sure to reduce their amount by 20%. Or you can use the list above.

It is a great substitute for butter when preparing main dishes. Sunflower is more often used for baking, but in general it all depends on your preferences. In addition, if on occasion you see corn in the store or be sure to take it. They have a very delicate taste and are perfect for making pastries, cakes and cookies.

Soybean oil

This product is great as a substitute for butter. Baking is simply wonderful, with a delicate taste. That is, it is practically a vegetable analogue of animal fats. However, it should be used with great care due to high content palm oil. The product is inexpensive and very convenient to use, but rich in saturated fats. Replacing butter with vegetable oil in the dough is almost invisible.

Margarine

At first glance, a very convenient product. At a price much lower than butter, but at the same time, it looks and partially tastes very similar to it. It is with margarine that the dough is most familiar in texture. Therefore, doubting whether it is really possible to replace butter with vegetable oil in baking, housewives choose it. As a result, we have lush and beautiful products but how does it affect our health?

First of all, it should be noted that margarine is a mixture of vegetable and animal fats, and often of poor quality. For sandwiches and cereals, it may still be suitable, but the taste is not very good, so something better is usually used for these purposes. But when heated, all spreads (this name can be read on the packaging of margarine) safely break up into fractions that provoke the growth of cancer cells.

There is another reason why you should not replace butter with margarine. Both of these products contain approximately the same set of fats and cholesterol. That is, if you decide to look for an alternative so as not to put your health and figure at risk, then you need to find other options. How to replace butter with vegetable oil in baking, we described above, you can add tips to your cookbook.

Nuts and seeds

As you can see, such a simple question - "how to replace butter in the dough" - can be considered in the most different variations. Almonds, hazelnuts or peanuts can become very worthy alternative oil, for this they need to be ground to a mushy state. By the way, coconut and cocoa butter are similar. They are used in the same proportion as indicated in the recipe. However, it must be remembered that these products are very high-calorie.

fruit puree

Why do you need butter in the dough? To give it a special softness and tenderness. You will be surprised, but this effect can also be achieved due to the pulp of fruits. A banana or apple is perfect. The first can be simply kneaded into gruel. With apples you have to tinker a little. It is best to remove the peel and bake the fruit in the oven. Then you will need to grind the pulp with a blender and add to the dough. The result is delicious muffins and cupcakes.

Cream and yogurt

Very often, dairy products are the optimal replacement. Butter and cream are two cousins. Both give exquisite delicate taste. However, cream is less caloric, and the taste of the product is more attractive than with the addition of vegetable oil. Vegetarians or people with lactose intolerance can use soy cream. In this case, you need to add a quarter more product than indicated in the recipe (instead of 100 g of butter 125 g of cream).

Alternatively, you can use yogurt. In this case, recipes "light" are obtained. There are 80 kcal per 100 g of yogurt, and if we consider oil, then there are already as many as 700 kcal. By analogy, in the case of replacement, it is necessary to use not 100 g of butter, but 150 yogurt. Those who have already tried this recipe say that the quality of the product is no worse. Gentle and air pies will become great option for tea drinking, even if you are on a diet.

Summing up

As you can see, it is not necessary to use butter when baking. There are dozens of ways to make your dessert delicious and healthy, perfect for baby food. Try making a familiar cookie in a new way. You will definitely fall in love with this taste, and friends will ask for the recipe for a long time.