by Jessica Meurens
With inflation, butter producers and sellers fear a real risk of shortage for this winter. At the beginning of the summer, there was talk of a lack of butter which would be seen from October. If such a thing happens, what can we substitute for butter in dishes and pastries?
The prices of production, animal feed and fertilizers have increased considerably… Add to that the drought and the heat waves which have affected the pastures, and which mean that the milk contains less fat than before. All of this combined leads to an increase in the price of milk but also to the fact that some breeders are forced to part with part of their cows.
Results ? There is less butter in stock, as prices cannot keep up with the consumer. If butter should not disappear completely from supermarket shelves, there should be much less than usual and perhaps at a much higher (too?) high price.
As butter still has an important place in the diet, it is therefore good to plan ahead and know what other products it can be replaced with, whether in dishes or in pastries.
Here’s what to replace butter in cooking
- Vegetable oils. If your recipe calls for melted butter, you can substitute vegetable oil. Be careful, some oils do not support temperatures that are too hot, such as walnut oil. Coconut oil is perfect for cooking or frying. Sunflower or grapeseed oils are suitable for all recipes. For savory preparations, olive or sesame oil is the best solution.
- Applesauce. Applesauce is a good alternative, in addition to being healthy, since it replaces butter and oil but also sugar. It can also radically reduce the calories of your pastries, in addition to adding a little fruity taste.
- The banana. Just like the apple, you can replace the butter but also the sugar in your preparations with bananas. Mash your bananas to form a puree. This will bring softness to your preparations and a subtle banana flavor. Prefer ripe bananas. Bananas can also replace eggs.
- The lawyer. Creamy, avocado is an excellent substitute for butter. Crush it to form a homogeneous paste in order to use it to butter your dishes or even incorporate it into your preparations. It contains fibers, vitamins but also unsaturated fatty acids.
- The courgette. Mixed, the zucchini turns into a thick paste that can easily replace butter. In addition, it is very low in calories but also rich in vitamins A, B, C, E and K as well as potassium, copper and calcium.
- Vegetable puree. Vegetables can replace butter, without changing the taste of your preparations. This trick works with zucchini but also with sweet potatoes, squash, pumpkins, etc.
- Oilseed puree. Almond puree is also called “vegetable butter”. It can also be made with cashews or hazelnuts. The oilseed puree will have the same consistency as butter, so you can easily incorporate it into your desserts. A lower calorie alternative, lactose-free but also rich in calcium, phosphorus and vitamin E.
- Lentils. Legumes can replace butter in your cakes. They will thus be reduced in fat, without this changing the taste. First cook coral or green lentils then mix them with a sachet (or half) of yeast to obtain a purée. Incorporate it into your preparations instead of butter.
- Eggs. You can offset the fat by increasing your amount of eggs. Then incorporate two additional whole eggs into your preparation. Obviously, this will only work if your preparation already calls for eggs.
- White cheese. Cottage cheese, Swiss cheese, ricotta or Greek yogurt can replace butter in your pastries. Choose 0% to reduce calories as much as possible. For the intolerant, you can use soy yogurts.