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5 Best Margarine Substitutes Worth Trying | EpicureDelight

5 Best Margarine Substitutes Worth Trying

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Quick guidance for substituting margarine with the closest texture and fat balance, especially for baking and frosting.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Substitutes
Ingredients Method Notes

Ingredients
  

Best Matches
  • 1:1 Butter (unsalted, softened) Closest fat behavior for baking; if your margarine is salted, add a pinch less salt (or use salted butter).
  • 1:1 Butter (salted, softened) Best when your recipe expects salt; use for spread and cookies where flavor matters.
Good Alternatives
  • 1:1 Plant-based butter (stick form) Most similar texture for creaming; choose one intended for baking for better rise and crumb.
  • ¾:1 Coconut oil (refined, softened) Works for cooking or cookies; can taste faintly coconut—refined is mild.
Emergency Swaps
  • 1:1 Lard or shortening (unflavored) Excellent for flaky pastries and browning; less dairy flavor, very consistent structure.

Method
 

  1. Identify the job: spreading on toast, creaming in cookies, or greasing/pan-release for cooking.
  2. Choose the closest substitute from the table: butter for dairy recipes, plant-based butter for similar creaming, and shortening/lard for flakiness.
  3. Use the listed ratio; if the substitute is harder/less water, warm it slightly so it creams evenly.
  4. For salted margarine, match saltiness by using salted butter or adding a small pinch adjustment.
  5. If the final texture seems dry or crumbly, increase moisture slightly (e.g., add 1–2 teaspoons water or milk to the batter) and re-mix.

Notes

  • Stick/solid forms substitute most reliably for creaming and baking.
  • Water content affects spread and crumb—so softening temperature matters.

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