Substitutions / clarified butter
What to use instead of clarified butter
Use ghee in equal amounts. Nearly identical — ghee is just clarified butter taken a step further, with a slightly nuttier flavor.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Ghee | 1:1 | Nearly identical — ghee is just clarified butter taken a step further, with a slightly nuttier flavor. |
| Coconut oil | 1:1 | Solid at room temperature and adds a mild coconut flavor; best in high-heat cooking where flavor won't clash. |
| Regular unsalted butter | 1:1 | Works in most cases but contains water and milk solids, so it burns faster at high heat and may affect texture in delicate recipes. |
How much is a cup of clarified butter?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh clarified butter in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.