When it comes to baking and frying, many recipes call for butter. However, food blogger Kathrin Runge suggests that there are several alternatives that can be used as substitutes. For sponge batters, such as those used in cakes, muffins, and cupcakes, oil is a good option. Runge recommends using a high-heat rapeseed oil with a butter flavor, which results in a moist final product.

Substitutes for Butter

In some biscuit and sponge batters, butter can also be replaced with half-fat butter on a one-to-one basis. For shortcrust pastry, vegan margarine or vegan butter works well as an alternative. Runge has also experimented with plant-based alternatives such as nut butter or fruit purée, but found that the results were not as desired. The same applies when using yogurt, buttermilk, or quark instead of butter.

For frying, plant-based margarine is an option. It can be heated to the same high temperatures as the oil it is made from, and has the advantage of making less spatter compared to frying in butter. However, it’s important to pay attention to the usage instructions when using blended spreads for frying, as not all manufacturers provide frying recommendations for these products.

Those who want to maintain the flavor of butter when frying can use clarified butter instead. This option allows for the distinctive aroma of butter to be preserved, while still providing a suitable substitute for traditional butter.

Original reporting: Texarkana Gazette — read the source article.