The usefulness of butter in cooking is well established.
This fat makes it possible to bind our small dishes with creaminess.
So why not and can we really do it?!
Well, yeah; it's not widely known, but cooking without butter is quite possible.
Other types of ingredients can do the exact same thing.
This ranges from fruits to vegetables, including protein products.
How about filling up on fun and vitamins instead of filling up on fat...? What do you say?
So find out how and what to replace butter in the kitchen with these 13 natural alternatives. Watch:
1 mashed avocado =100g of butter
100g mashed squash =100g butter
Use for:cakes, soft cakes, fondants, muffins, cakes.
I'm pretty sure replacing butter with vegetables has never occurred to you.
And yet, it is not only possible, but above all very advantageous.
Avocado, squash, zucchini, carrots, sweet potatoes, beets...
All of these vegetables are great substitutes for butter as long as they are pureed.
Once cooked, you no longer feel their flavor at all.
It doesn't alter the taste of the cake and obviously it's good for your health!
10 cl of fromage blanc =100 g of butter.
Use for:savory and sweet sauces, cakes, pastries, icings.
I see several advantages in replacing the butter with cottage cheese.
First, it makes your pastries creamier, more airy and therefore more digestible.
Then, it allows to obtain a preparation with much less fat.
So it's perfect if you want to lose weight or are on a diet.
Besides, you can easily choose a 0% fat product. It also works.
And the secret for the cake to be really moist is to choose a white cheese made from whole milk.
It gives even more connection to your preparation.
Ah yes; yoghurts and petit-suisse can also replace butter.
Simply mix the yoghurt(s) with the rest of the recipe ingredients and you're done.
100 g of apple compote =100 g of butter.
Use for:cakes, muffins, fluffy cakes, fondants, buns.
I love using applesauce in my cakes. Do you know why?
Because not only does it replace butter, but also sugar!
On the other hand, we do not take just any compote.
We made it ourselves or we buy it without added sugar.
The taste of the apple is more or less pronounced depending on the cake recipe.
100 g of almond puree =100 g of butter.
Use for:cakes, brioches, crumbles, cookies, aperitif biscuits.
Almond puree looks like softened butter.
It is, as its name suggests, a soft texture that looks like ointment.
The interest of mashed almonds is that it gives a nice and very light taste to your recipes.
This ingredient is also well loaded with vitamins.
I'm talking about mashed almonds, but it also works with hazelnuts, walnuts, cashews, sesame...
This is called oilseed purees.
They are not lighter in calories, but their fats are much healthier.
100 g of bananas =100 g of butter
Use for:cakes, muffins, cakes, fondants.
The texture of the mashed banana is perfect for making good moist cakes.
Whether they are blackened or not yet very ripe, they mix perfectly with your preparations.
It brings maximum smoothness to cake batters while giving a delicate banana flavor.
And you know what, it also easily replaces sugar and eggs!
The best part is that the mashed banana resembles the texture of an ointment butter.
It's easier to mix with the rest of the recipe.
And then, I don't know if you know this, but banana peels can also be used!
100 g of lentils =100 g of butter
Use for:cakes, soft cakes, chocolate fondants.
And yes, lentils are also a perfect substitute for butter. Amazing isn't it?
To incorporate them into your preparations, they must be cooked and then blended to obtain a thick paste.
This trick allows you to eat legumes good for the body without realizing it.
Do you see where I'm coming from?
Put it in your cake recipes so that your children see nothing but fire!
Because once cooked, the dish does not smell like lentils at all.
100 g of vegetable margarine =100 g of butter
Use for:spreads, toast.
Margarine is like butter's twin sister.
It's just that it's the plant-based version and it has a lot more saturated fat.
So used in the same proportions, there is almost no difference with butter.
It can be added to savory or sweet recipes.
On the other hand, we avoid consuming industrial margarine.
Buy margarine that is not hydrogenated and especially without palm oil.
10 cl of oil =100 g of butter
Use for:cookies, crumbles, pies, cakes, sauces like bechamel.
Vegetable oils easily replace butter.
Here, take for example the well-known yoghurt cake.
Well, we do it with sunflower oil; no need for butter.
You can also use corn, sesame or hazelnut oil to bring a little subtlety to your dishes.
Coconut oil also adapts perfectly to all cake recipes.
This is one of my favorites because this oil does not break down when cooked.
And then, it is full of benefits.
It's the same with olive oil, by the way. It has many advantages.
Already, it contains good fats (so it's better for your health).
But in addition, it allows to keep the softness of the dough longer.
And then icing on the cake (it's the case to say it), the dough gains in shine after cooking.
1 jar of soy cream to replace the butter.
Use for:cake, chocolate fondant.
For those looking to eat less fat, soy cream is for you.
It contains 2 times less fat than fresh cream, while maintaining the same aspects.
Soy cream is above all a source of minerals, vitamins, and contains good fatty acids.
It is perfect for adding creaminess to your cakes, such as chocolate fondants.
10 cl of dairy cheese =100 g of butter
Use for:savory and sweet sauces, cakes, icings.
To make your cake super creamy and moist, don't hesitate to replace the butter with ricotta.
Much more digestible than butter, this dairy cheese is low in calories and very limited in fat.
Ricotta also goes perfectly with sweet preparations.
2 eggs =100 g of butter
Use for:cakes, muffins, fluffy cakes, fondants, pastries.
Most cake recipes use eggs.
Well to replace the butter, just add a few more.
For 100 g of butter, 2 eggs must be added to the recipe.
It's as simple as that.
So from now on, make sure you have enough eggs in the fridge before you make your cakes!
100g of tofu =100g of butter
Use for:flans, sweet cakes, cheesecakes, vegan chocolate mousse...
This little white cube has lots of good sides.
Already, it is suitable for people who are vegan, vegan or gluten intolerant.
Above all, it contains a lot of vitamins for very few calories and is undetectable when tasted.
To be tested urgently in your recipes!
100 g of duck fat =100 g of butter
Use for:pan-fried vegetables, potatoes, cassoulet...
As a substitute for butter, other animal fats are not often thought of.
However, duck fat or goose fat are perfect for reducing bad cholesterol.
And then, above all, it's an opportunity to cook with all the flavors of the southwest.
There you go, you now know how and what to replace butter on a daily basis :-)
And yes, even if this fatty food has the gift of making our preparations succulent, it is far from essential.
You can easily take other ingredients and get the same or even better results!
Me, I don't use it much in my culinary preparations.
Not even in pasta or on my sandwiches!
And guess what my guests are saying?
That my dishes are delicious and they don't even see the difference.
So if you're intolerant to butter or just don't have any left in the fridge, eat healthy.
