If flour is the bones of your baking, butter is the delicious soul. It’s what carries the flavour and determines if your pastry is going to be flaky and melt-in-your-mouth. Knowing when to reach for the butter and when to grab the oil is a real baker’s secret.
Salted Butter vs. Unsalted
This is probably a very common question. Does it really matter?
- Unsalted: It gives you total control, and is the professionals choice. Different brands of salted butter have different salt levels, so by using unsalted, you get to decide exactly how much salt goes in.
- Salted: This is a home classic, and my personal favourite. So, if it’s all you’ve got when a recipe recommends unsalted butter, don’t sweat it. It works perfectly fine. Just leave out the extra pinch of salt the recipe asks for.
Butter vs. Oil
- Butter for Flavour & Lift: Use butter for that classic taste. Since it’s solid at room temperature, it’s what gives you flaky pastry layers and light, airy sponges.
- Oil for Moisture: Oil stays liquid even when it’s cold. This is why oil-based baking like carrot cake or muffins stay incredibly moist for days, even if you keep them in the fridge.
The “Secret” Fats
- Greek Yogurt & Sour Cream: These add fat plus a bit of a tang. That acidity helps break down the flour, giving you a cake that is nice and tender.
- Buttermilk: This is a bit of a magic wand. It reacts with your baking soda to give your baking a better rise and a lovely balanced flavour.
Subtitutes
| If you need… | And you only have… | What to do… |
| 1 cup Melted Butter | Neutral Oil | Use 3/4 cup Oil. (Oil is 100% fat, so you need a little less). |
| Sour Cream | Greek Yogurt | Use a 1:1 swap. Just make sure it’s the full-fat stuff. |
| Buttermilk | Regular Milk | 1 cup Milk + 1 tbsp Lemon Juice. Let it sit for 10 mins until it curdles. |
Butter FAQs
Q. What does room temperature butter actually look like?
A. It shouldn’t be greasy or melting. It should be cool to the touch, but your thumb should leave a little dent when you press it. If it’s too soft, it won’t hold those air bubbles we need for a light cake.
Q. Can I use Margarine?
A. For many home bakers, margarine is fine to substitute for real butter if needed, especially as a dairy free option. However note, margarine contains a lot of water and vegetable fats that don’t behave the same way under heat. If you want that golden, professional finish, stick to the real stuff!
Q. Why did my eggs make the butter look curdled?
A. Butter is fat and eggs are water, they don’t naturally want to be friends. If your eggs are too cold, they shock the butter and make the mixture split (I talk about this in my Baking 101 guide. If this happens, just whisk in a tablespoon of your flour to help bring the team back together!
Spiced Rose Shortbread
Now that you know what room temperature butter looks like, here is a delicious recipe using just that, room temperature butter. My Spiced Rose Shortbread has a delicately spiced shortbread base, topped with fluffy rose flavoured marshmallow. You can find the recipe here.