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For cooking, usually any oil substitute will be fine for texture but watch smoke points. (Olive oil has a low smoke point so will burn at lower temps than butter). For baking, sometimes you need a fat that is solid or liquid, depending on your recipe, so you may need to make adjustments for that.
You can almost always substitute butter in place of oil, but very rarely can you substitute oil in place of butter. In many cases, the texture of the butter is required, I would lean towards Crisco/shortening. Google specific recipes. In the other instances, it's melted butter which is often for the flavor.
The problem with this approach (and any other approach to substituting for butter) is that butter has a unique makeup of fats, water, and sugars (lactose) that menus are based on, and since specific ratios of fat to sugar to water are vital in baking, butter substitutions will almost always have unintended and undesired results.
Butter is about 80% fat and margarine (that I have) is about 60% fat. So I use 1.333 times the margarine. And then reduce the liquid in the recipe by that amount. I haven't had any problems with that substitution. For most of recipes even replacing the butter with oil works. Oil is 100% far so I only use 0.8 times the butter amount.
I regularly do a lot of vegan and non-vegan baking, I can taste some difference but find it negligible. If you are looking for recipes, let me know, too. If not, I recommend using specifically vegan baking recipes instead of substituting. Vegan baking can be finicky but not too hard.
Earth Balance Vegan Buttery sticks are a great butter replacement for baking. There are a few other stick margarines on the market now, which should also work reasonably well in cookies and such. Margarine sold in tubs (some are dairy-free) will often make baked goods softer and more oily, so those are best avoided.
I’m not sure if it’s the best option for the planet but I really like the taste of Country Crock olive oil butter. I’ve used Earth Balance and Country Crock for baking with no issue. I’ve also had great success with coconut oil. I use coconut oil in my cupcakes/cakes but butter substitute in the icing.
For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits ...
While brown butter is used with the milk solids, it's interesting to note that ghee is actually brown butter with the solids removed. Yes clarified butter is slightly different. For clarified butter, the butter is heated till all water evaporates and the milks solids settle at the bottom of the pan. It is then strained.
For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits ...