Butter reaches its softened texture at around 30°C (86°F). Without melting, it retains its natural emulsion state. Made from vegetable oils, margarine is a good alternative and can also be softened by leaving it at room temperature. Choose margarines with at least 70% fat to get as close as possible to butter’s composition and maintain the same structure in your baked goods

Note: Not all margarines are 100% plant-based, as some may contain whey, milk proteins, or derivatives of animal fats, as well as emulsifiers, vitamin D, colorings, flavors, or other animal-derived additives. To help with your choice, look for the “vegan” logo on the packaging.

Also, opt for margarines that do not contain palm oil, as it is very high in saturated fats and raises environmental concerns.

Replacing the Fluidity of Melted Butter

When butter melts, the fats rise to the top while the “whey” remains at the bottom. You can substitute butter with melted margarine or a plant-based oil.

Not all oils behave the same under heat. Some handle high temperatures better than others:

• Olive oil starts to degrade above 180°C (356°F — measured at the center of the baked item, not the oven). It adds surprising and varied flavors to your pastries and pairs especially well with chocolate and vanilla.

• Sunflower oil is perfect for baking, tolerating temperatures up to 200°C (392°F). It has a more neutral taste than olive oil.

• Peanut oil can also be used, provided you are not allergic !

• Canola (rapeseed) oil, on the other hand, is sensitive to heat and should be avoided in baking despite its nutritional benefits.

Replacing the Firmness of “Solid” Butter

When cold or below 25°C (77°F), butter crystallizes, which gives it its firm texture. Often used for pastries and puff pastry, you can choose a hard margarine as a plant-based alternative.

Hard butter can also be replaced with coconut oil (or copra oil), which solidifies at room temperature. This is especially useful for certain preparations, such as creams. Use a deodorized oil to avoid altering the flavor of your creations.

Tips on Quantities

The proportions of margarine and butter are equivalent in recipes, but this is not the case for vegetable oils. Since oils are 100% fat (compared to 82% for butter), you need to adjust the amount. Use 80 g of vegetable oil for every 100 g of butter.
Replacing butter in your plant-based pastries is easy!

If you have any questions, feel free to send me a message.