Substitutions / margarine
What to use instead of margarine
Use unsalted butter in equal amounts. Richer flavor and slightly higher fat content, but behaves nearly identically in most recipes.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Unsalted butter | 1:1 | Richer flavor and slightly higher fat content, but behaves nearly identically in most recipes. |
| Coconut oil | 1:1 | Adds a mild coconut flavor; use refined if you want it neutral, and note it behaves differently in some baked goods. |
| Vegetable shortening | 1:1 | Neutral flavor and similar fat content, but lacks the water content of margarine, which can slightly affect texture in baked goods. |
How much is a cup of margarine?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh margarine 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.