Butter and Oil Substitute Calculator
Swap butter for oil, or either one for a fruit purée, and get the amount that works plus what it does to the calories and fat. Some of these replace all the fat, most replace half.
Work out the swap
Enter an amount first.
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Butter is not pure fat, and that is the whole problem
Butter is roughly 81% fat and 16 to 18% water. That water turns to steam in the oven and gives lift. Swap in oil, ghee or shortening and the water is gone; swap in applesauce or yogurt and you have added far more water than you took out.
Every adjustment the calculator gives traces back to that one fact. It is also why a cup of butter is not replaced by a cup of oil — you want the fat, not the volume.
What fruit purées actually do
Applesauce, banana and yogurt replace the fat. They do not replace what fat does: coating flour proteins so the crumb stays tender, carrying flavour, and keeping the bake fresh. That is why every Extension service that covers the swap caps it at half the fat.
None of them work for frying, pie crust, laminated dough or shortbread. Those depend on fat behaving like fat.
Sources
Nutrition: USDA FoodData Central. Kitchen ratios: King Arthur Baking and US university Cooperative Extension services (Illinois, Colorado State).
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