The butter to oil conversion chart is something you should always have handy, and there are a few reasons you might want to use this chart. We keep getting questions like “Can I use oil?” etc.
Butter and oil are both ingredients that bakers and chefs should always have on hand. In most cases they can be interchangeable, but not in all.
Butter to oil conversion chart
Can I substitute oil for butter?
Yes, and the ratio is 1:1. So if you need 1 cup of oil, you can use 1 cup of butter. This should work with most oils, olive, vegetable, canola, coconut, etc. So if the recipe says 3/4 cup canola oil, you can just melt 3/4 cup butter.
Can I substitute butter for oil?
Yes, in some cases you can replace it, but the ratio is slightly different. See the butter to oil conversion chart for how we recommend you alternate these two. Click here to download it as a PDF. This butter to oil conversion chart will come in handy in any kitchen.
Now, not all recipes will work if you swap the two. Here are a few reasons why:
Cakes that normally call for butter come out better if you leave the butter in, especially cakes where butter is mixed with sugar etc. The butter is necessary and gives structure to the cake. That’s why brownies, cake mixes, etc. work well with oil, you don’t need to mix ingredients together. So keep that in mind when you swap the two for baked goods. If the butter is just an additional ingredient, you can probably substitute oil for it. You can also always do a 50/50 split instead of replacing everything along with the oil. Use 50% butter and 50% oil.
How do you cook with oil and butter?
Honestly, these two are pretty much interchangeable when cooking in one pan. If you are sautéing something in oil, you can substitute butter for it. However, to get the best results, you must use oil when frying. They make a highly heated olive oil for frying and we were very lucky with that oil.
If you like this tip, you might also enjoy learning about the differences condensed milk and condensed milk.
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