Margarine substitutes
Margarine substitutes — 6 options, ranked, with the exact amount
Use Butter
Same amount as the margarine
Dairy butter with similar fat content and melting properties.
The best substitutes for margarine are butter, coconut oil, vegetable shortening, or plant-based butter alternatives depending on your dietary needs and recipe requirements.
- Verdict —
- Tweak it
- What changes —
- different taste, similar texture
- Best for —
- baking
Updated 26 Jul 2026 · no sponsored swaps
But first: what’s the margarine doing?
Pick your caseWhat is the recipe doing with the margarine: creaming it, keeping it cold, or melting it?
You need a fat that is solid at room temperature, because the rise is air you beat in. Butter is the closest, cup for cup. A vegan butter block does the same job dairy-free. Shortening also creams, but add 2 tbsp liquid per cup because it carries no water.
Notes on butter, vegan butter or vegetable shortening
Same amount
The flakes come from solid pieces of fat staying whole until the oven melts them and their water flashes to steam. Use a fat you can keep cold: butter, shortening, or refined coconut oil straight from the fridge. A liquid oil coats the flour evenly instead and gives a sandy crust with no layers.
Notes on butter, vegetable shortening or coconut oil
Same amount
Almost any fat works here, because nothing structural depends on the margarine being solid. Butter cup for cup is the easy answer, and melted coconut oil or a neutral oil works too if you add nothing back for the missing water.
Notes on butter or coconut oil
Same amount
Use whatever spreadable fat you have. This is the one job where a soft tub spread is the right tool rather than the wrong one.
Unsweetened applesauce or plain Greek yogurt can stand in for at most half the margarine in a soft batter. Neither has meaningful fat, so replacing all of it gives a tough, rubbery, pale bake.
Notes on applesauce or Greek yogurt
½ cup applesauce per 1 cup margarine
Margarine is a butter stand-in built from vegetable oil, so it is doing three jobs: it is fat that coats flour and keeps the crumb tender, it is solid at room temperature so it can hold air when you beat it with sugar, and a stick carries water that turns to steam in the oven. What it does not bring is dairy flavour or much browning.
Fat & richnessprimary
Coats flour so the gluten strands stay short, which is what makes a cookie tender rather than bready, and it greases a pan or a tin.
Moisture & hydrationsecondary
Stick margarine is roughly 80% fat and 16-20% water, and that water becomes steam in the oven. Tub and light spreads carry far more water, which is why they thin a batter.
Aerationprimary
Because a stick is solid at room temperature, beating it with sugar traps air in thousands of tiny pockets, and that air is most of the lift in a creamed cake. No oil can do this, at any ratio.
Every option, one card
Ranked| # | Substitute | Instead of margarine | Verdict |
|---|---|---|---|
| 1 | Butterbaking | Same amountTweak it | Tweak it |
| 2 | Coconut oilbaking | Same amountTweak it | Tweak it |
| 3 | Vegetable shorteningbaking | Same amountWorks | Works |
| 4 | Vegan butterbaking | Same amountWorks | Works |
| 5 | Applesaucemuffins | ½ cup applesauce per 1 cup margarineYou'll taste it | You'll taste it |
| 6 | Greek yogurtmuffins | ½ cup Greek yogurt per 1 cup margarineYou'll taste it | You'll taste it |
Butter
different taste, similar texture
Dairy butter with similar fat content and melting properties.
- Covers
- Fat & richness
- Moisture & hydration
- Aeration
- Best for
- baking, cooking, spreading, frosting
Higher saturated fat content, may need refrigeration.
Coconut oil
different taste, similar texture
Solid at room temperature, works well in baking and cooking.
- Covers
- Fat & richness
- Misses
- Moisture & hydration — not covered
- Aeration — not covered
- Best for
- baking, cooking, vegan recipes, frosting
May impart slight coconut flavor, solidifies when cold.
Vegetable shortening
similar taste and texture
Solid fat made from vegetable oils, similar to margarine.
- Covers
- Fat & richness
- Aeration
- Misses
- Moisture & hydration — not covered
- Best for
- baking, pie crusts, frosting, cooking
Very similar to margarine in texture and melting properties.
Vegan butter
similar taste and texture
Plant-based butter alternative made from oils.
- Covers
- Fat & richness
- Moisture & hydration
- Aeration
- Best for
- baking, spreading, cooking, frosting
Choose brands specifically formulated for baking.
Applesauce
different taste and texture
Natural sweetener that adds moisture and reduces fat.
- Covers
- Moisture & hydration
- Misses
- Fat & richness — not covered
- Aeration — not covered
- Best for
- muffins, quick breads, cakes
Best for recipes where some sweetness is acceptable.
Greek yogurt
different taste and texture
Creamy dairy product that adds protein and moisture.
- Covers
- Moisture & hydration
- Acid
- Misses
- Fat & richness — not covered
- Aeration — not covered
- Best for
- muffins, cakes, quick breads
Use plain, unsweetened Greek yogurt.
Questions
4 questionsWhat's the difference between margarine and butter?
Margarine is made from vegetable oils and is plant-based, while butter is made from cream and is dairy-based. Margarine typically has less saturated fat but may contain trans fats.
Can I use margarine in all baking recipes?
Yes, margarine can be used in most baking recipes, but the higher water content may affect the texture of some baked goods. For best results, use stick margarine rather than tub varieties.
Is margarine healthier than butter?
Margarine typically has less saturated fat than butter, but it may contain trans fats. The healthiest choice depends on the specific product and your dietary needs.
Can I substitute margarine for butter in frosting?
Yes, margarine can be used in frosting, but it may result in a softer texture due to the higher water content. For stiffer frosting, you may need to add more powdered sugar.
Tips for substituting margarine
10 tips- Choose stick margarine for baking, not tub varieties
- Margarine has a higher water content than butter, which can affect baking
- It's naturally dairy-free, making it suitable for vegan diets
- Margarine works well in creaming method recipes
- It has a longer shelf life than butter when stored properly
- The spreadability of margarine makes it great for spreading on bread
- It's often fortified with vitamins A and D
- Margarine can be used in both sweet and savory applications
- It's a good choice for those looking to reduce saturated fat intake
- The neutral flavor makes it versatile in many recipes