Using Ghee Instead of Butter
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Ratio
Use slightly less (7/8 ratio) since ghee is 100% fat
Good — works well with minor differences
Recipe Adjustment Notes
No milk solids or water. Richer flavour. Won't create the same steam lift in pastry.
The Science Behind This Swap
No milk solids or water. Richer flavour. Won't create the same steam lift in pastry.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (213g-241g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry