Butter is a luxurious product made all over the world. Some countries make it with cow's milk, others with goat's milk or yak's milk. The Roman philosopher Pliny said that butter is the food that defined social class in ancient Rome, and today it continues to influence society's perception of luxury in its use as a dessert ingredient. Replacing it with alternative ingredients may be a necessity due to dietary restrictions.
Nutrition
Butter provides the structure and browning quality in baked goods, but it also provides 11 g of total fat per tablespoon, and 7 g of saturated fat. A typical cake provides 12 tbsp. of butter, the equivalent of about 1 tbsp. per slice. Reducing the fat content in baked goods is made possible by replacing this fattening ingredient.
Shortening
Shortening is the best ingredient to use as a substitute for butter because it provides a similar structure. The point of using butter is to whip it and add air pockets between the strands of oil holding it together. Shortening has a similar consistency, which allows it to add volume to cakes and baked goods. Ensure you purchase trans fat-free shortening. Many mainstream brands contain trans fats. The labeling will indicate which ones are safe. Shortening provides a similar total fat content compared with butter, but the saturated fat, which is the type that clogs arteries, is less than half the amount.
Oil
A neutral-tasting oil, such as light olive oil or canola oil, provides a substitute for half of the fat ingredient in baking. Include shortening as the additional ingredient to complete the fat requirement, because it adds height to cakes and sweet and savory breads necessary for forming the nice roundness on the top. Oils provide a similar amount of fat per tablespoon compared with butter, but only 1 to 2 tbsp. of saturated fat.
Fruit Puree
Substitute half of the butter in a recipe with smooth applesauce or prune puree. Fruit puree coats the gluten strands in flour, preventing them from forming dough, and instead interacting with the rest of the batter ingredients. Use shortening for the remaining half of the measurement because oil does not provide the aeration necessary to create a fluffy texture. Fruit puree provides almost no fat, which is important for preventing cardiovascular disease.
References
- "Cooking Light": The Art of Low-Fat Baking
- Mayo Clinc; Healthy recipes: A Guide to Ingredient Substitutions; November 2010
- Web Exhibits: Butter Through the Ages: Baking With Butter
- USDA: Nutrient Data Laboratory: Butter, Without Salt; Shortening, Vegetable, Household, Composite; Oil, Olive, Salad and Cooking; Oil, Canola
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