2023-12-25 20:00:00
A fat of animal origin, a source of cholesterol, butter should be consumed in moderation. It is present in many recipes for cakes and savory dishes. Fortunately, there are several alternatives to replace it.
Butter, butter and more butter! It seems to be present in all recipes even though we become more and more wary of it when we start to reduce animal fats in our diet or if we are lactose intolerant. However, it is so easy to replace it while retaining the texture and delicious flavors of the recipe with these five solutions.
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Applesauce to replace butter as a substitute
As surprising as it may seem, applesauce (or pears) replaces butter very well in all your cakes. It provides the binder necessary to prepare the dough for a pound cake, a yogurt cake, a chocolate cake… You just need to weigh the same quantity and add it instead of the butter . Its fruit taste disappears when cooked and the compote therefore goes completely unnoticed, except on the calorie scale! For an even healthier cake, choose applesauce without added sugar and, if possible, homemade.
Vegetable oil to replace butter in savory or sweet recipes
Oils are healthier than butter, mainly because of their plant, not animal, origin. In cakes, dishes and even homemade pie crusts (shortcrust pastry for example), they easily replace it. Allow 10 cl of oil for 100 g of butter. The most neutral remains sunflower oil, which adapts to all recipes without distorting their taste. If you want a more pronounced flavor, dare to use hazelnut oil in sweet preparations, olive oil for savory dishes or coconut oil for an exotic recipe.
How to obtain a soft butter texture with a fruit puree?
The crushed banana, the avocado puree and the almond puree have the same texture as the softened butter needed in cakes, brioche, crumble, biscuits… They provide softness while cleverly replacing harmful fat butter for healthier recipes that are just as delicious. It’s a good idea: replace 100 g of butter with 100 g of fruit puree (unsweetened).
Eggs to replace butter
In addition to fat, butter provides a binder to the preparation of cake batter. The same effect is obtained by replacing 100 g of butter with two fresh eggs. However, this solution should be avoided in recipes that already contain a lot of eggs, otherwise their taste will take over.
Cottage cheese as a replacement for butter
Very creamy, cottage cheese readily replaces butter to make soft savory cakes or cakes. You can choose it whole or light, without changing the texture obtained, with the same quantity.
Coline GRASSET for TF1 INFO
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