What To Use As A Butter Substitute For Pillowy Baked Goods

When making bread, cookies, cakes, or any baked good requiring butter, you can swap in margarine using a 1-to-1 ratio, and once you do so, you may never want to use butter again.

Margarine, a vegetable oil-based product containing water, flavoring, and typically no dairy, is an excellent yet cheaper substitute for butter if you're on a dairy-free diet.

Due to its high water content, margarine makes baked goods softer, lighter, and airier than butter, which yields heftier crispness and a stronger flavor.

That said, while it's totally possible to achieve a flaky and tasty baked good using margarine, it’s better to use butter if you want a crisper crunch or a distinct buttery taste.