How do I substitute applesauce for butter?

Applesauce typically creates a sweet and soft texture in oil-based goods when substituted for butter. When using applesauce in place of butter, it is advisable to replace half of the amount of butter in the recipe with applesauce.

What can I substitute for butter in pie crust?

Vegan butter, shortening, coconut oil, and lard are all dairy-free alternatives that can be used in place of butter in pie crust recipes. Each option imparts a slightly different flavor and texture, so choose the ingredient based on what you’re looking for in your final pie.

Can I substitute applesauce for oil in pie crust?

“When a recipe calls for 1 cup of oil, substitute 3/4 cup applesauce,” she writes. “Also add 2 tablespoons vegetable oil for better flavor and mouthfeel.” She cautions that you also may need to use additional flavoring, some baking soda to offset the acidic applesauce, and a high-gluten flour.

How much applesauce equals a stick of butter?

Unlike oil substitute for butter, applesauce substitution should be done in the 1:1 ratio.

What is a good butter substitute for baking?

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

• Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods.
• Avocados.
• Mashed bananas.
• Greek yogurt.
• Nut butters.
• Pumpkin purée.

What does applesauce do in baking?

Unsweetened applesauce is a great substitute for oil in baked goods, like muffins, cakes, breads because it keeps food moist without all the added saturated fats. Plus, unsweetened applesauce contains naturally occurring sugars that are already sweet, reducing the need for sugar in the recipe.

Can I use margarine instead of butter in pie crust?

Margarine may not provide the flakiest crust, but you still can use it to easily create a masterpiece worthy of any filling. Replace the fat in your pie crust recipe with the same amount of margarine. For example, if the recipe calls for one-half cup of butter or shortening, use one-half cup of margarine instead.

Can I use Greek yogurt instead of applesauce in baking?

Yogurt: Yogurt works as a substitute for applesauce. It has less fat, and your baked goods will have a thick and creamy texture. Greek yogurt is even thicker and a little tangier, and it is lower in calories and fat than other options.

Can you use margarine instead of butter for baking?

When can I use margarine instead of butter? In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

What is the best substitute for applesauce in muffins?

Pureed pears, peaches and other fruit will work but may leave a slightly stronger taste. Mashed bananas can be used as a substitute for oil or applesauce. Mashed sweet potatoes can also work when substituting applesauce in baking.

How to substitute applesauce for butter in a recipe?

Healthy Cooking: How to Substitute Applesauce for Butter. For a recipe that uses one cup of oil, use ½ cup of oil with ½ cup applesauce. If the finished product makes you happy, slightly increase the ratio of applesauce (2/3 applesauce: 1/3 oil; ¾ applesauce: ¼ oil) the next time to see how it affects the cake or muffin recipe.

What can you substitute for butter in a pie crust?

If you’re leery of butter, you may be tempted to substitute an alternative fat for your pie crust dough. But, beware. Check out the dramatic results when we subbed different “healthy” fats for butter in the same recipe.

What can you substitute for butter in a recipe?

Most sources recommend a 1:1 swap: if the recipe calls for 1 cup of oil, substitute with 1 cup of applesauce.

Can you use unsweetened Applesauce in a dessert?

Hence, when it comes to substituting applesauce in desserts and sweet food products, always use unsweetened and if possible, homemade applesauce, so that its taste does not interfere with the sweetness of the recipe that you are preparing.