Out of Butter, one case
Can you substitute ghee for butter?
2 options, ranked, with the exact amount
Use Ghee
Same amount as the butter
Yes, you can substitute ghee for butter and butter for ghee in most recipes using a 1:1 ratio. Ghee works better for high-heat cooking, while butter is better for baking and spreading. The main difference is ghee's higher smoke point and lack of milk solids.
- Best for —
- high-heat cooking
One casethe full ghee card
Every option, one card
Ranked| # | Substitute | Instead of butter | Verdict |
|---|---|---|---|
| 1 | Gheehigh-heat cooking | Same amount | No verdict on record |
| 2 | Clarified butterall cooking methods | Same amountWorks | Works |
Ghee
similar but more nutty
Excellent substitute with higher smoke point
- Best for
- high-heat cooking, sautéing, roasting, frying
- Texture
- similar when melted
- Smoke point
- 485°F (252°C) vs 350°F (177°C) for butter
Ghee has a higher smoke point and won't burn as easily as butter.
Clarified butter
identical taste and texture
The closest substitute to ghee
- Best for
- all cooking methods, baking, high-heat cooking
- Smoke point
- 485°F (252°C)
Clarified butter is essentially ghee with different processing.
Butter for ghee
similar taste and texture
Direct substitution with some cooking considerations
- Amount
- Same amount
- Best for
- baking, low-heat cooking, spreading, sauces
- Smoke point
- 350°F (177°C) vs 485°F (252°C) for ghee
Butter contains milk solids that ghee doesn't have, which can affect high-heat cooking.
The longer answer
About this case
Ghee and butter are closely related but have distinct differences that affect how they can be substituted for each other. While ghee is essentially clarified butter with milk solids removed, the substitution isn't always straightforward.
Tips for substituting butter
7 tips- For high-heat cooking (above 350°F), use ghee instead of butter to prevent burning
- In baking, butter often works better than ghee due to its milk solids content
- When substituting ghee for butter in cookies, the texture may be slightly different
- For sautéing vegetables, ghee provides better flavor and won't burn as easily
- In pie crusts, butter's milk solids help create flakiness that ghee might not provide
- For spreading on bread, butter is more practical than ghee at room temperature
- In Indian cooking, ghee is preferred over butter for authentic flavor
Notes on butter
| Property | Ghee | Butter |
|---|---|---|
| Smoke point | 485°F (252°C) | 350°F (177°C) |
| Milk solids | None (removed) | Present |
| Shelf life | 6-12 months (room temp) | 1-3 months (refrigerated) |
| Flavor | Nutty, rich | Creamy, mild |
| Texture (room temp) | Solid, spreadable | Soft, spreadable |
| Lactose content | Minimal | Present |
| Best for | High-heat cooking, Indian cuisine | Baking, spreading, sauces |
Butter chicken with ghee
Using ghee instead of butter gives this dish a more authentic Indian flavor
Ingredients
- 3 tbsp ghee (instead of butter)
- 1 lb chicken, cut in pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can diced tomatoes
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp turmeric
- Salt to taste
Instructions
- Heat ghee in a large pan over medium-high heat
- Sear chicken pieces until golden brown
- Remove chicken and set aside
- In the same pan, sauté onions until golden
- Add garlic and ginger, cook for 1 minute
- Add spices and cook until fragrant
- Add tomatoes and cook until softened
- Add cream and simmer for 15 minutes
- Return chicken and cook until done
- Season with salt and serve
Ghee chocolate chip cookies
Ghee cookies may have a slightly different texture but are equally delicious
Ingredients
- 1 cup ghee (instead of butter)
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F (190°C)
- Cream ghee with both sugars until light and fluffy
- Beat in eggs one at a time, then vanilla
- In separate bowl, whisk flour, baking soda, and salt
- Gradually mix dry ingredients into wet ingredients
- Fold in chocolate chips
- Drop rounded tablespoons onto ungreased baking sheets
- Bake for 9-11 minutes until golden brown
- Cool on baking sheet for 2 minutes before transferring
- Ghee has less lactose than butter, making it better for lactose-sensitive individuals
- Both ghee and butter are high in saturated fats and should be consumed in moderation
- Ghee has a higher concentration of fat-soluble vitamins due to the clarification process
- Butter contains more protein due to the presence of milk solids
- Ghee has a longer shelf life and doesn't require refrigeration
- Ghee can be stored at room temperature for 6-12 months
- Butter should be refrigerated and used within 1-3 months
- Both can be frozen for longer storage (up to 1 year)
- Store ghee in an airtight container away from light
- Butter should be wrapped tightly to prevent absorption of odors
Questions
10 questionsCan I substitute ghee for butter?
Yes, you can substitute ghee for butter in most recipes using a 1:1 ratio. Ghee works especially well for high-heat cooking due to its higher smoke point.
Can I substitute butter for ghee?
Yes, butter can substitute for ghee in most recipes, but be aware that butter has a lower smoke point and contains milk solids that ghee doesn't have.
What's the difference between ghee and butter?
Ghee is clarified butter with milk solids removed, giving it a higher smoke point (485°F vs 350°F), longer shelf life, and nuttier flavor. Butter contains milk solids and has a creamier taste.
Can you substitute ghee for butter in baking?
Yes, you can substitute ghee for butter in baking using a 1:1 ratio. However, the texture may be slightly different due to the absence of milk solids in ghee.
Is ghee a good substitute for butter?
Ghee is an excellent substitute for butter, especially for high-heat cooking. It has a higher smoke point, longer shelf life, and provides a nuttier flavor profile.
Can I use ghee instead of butter in cookies?
Yes, ghee can be used instead of butter in cookies. The cookies may have a slightly different texture but will still be delicious. Use the same 1:1 ratio.
What's the ratio for substituting ghee for butter?
Use a 1:1 ratio when substituting ghee for butter or butter for ghee. This means if a recipe calls for 1 cup of butter, use 1 cup of ghee instead.
Can you substitute butter for ghee in Indian cooking?
Yes, you can substitute butter for ghee in Indian cooking, but ghee is preferred for authentic flavor. Butter will work but may not provide the same depth of flavor.
Does ghee taste like butter?
Ghee has a similar taste to butter but is more nutty and rich. It lacks the creaminess of butter due to the removal of milk solids during the clarification process.
Can I substitute ghee for butter in pie crust?
Yes, you can substitute ghee for butter in pie crust, but the texture may be slightly different. Butter's milk solids help create flakiness, so the crust might be less flaky with ghee.