Recipes Products How to's Our Story Community Cookery Books Shop
Recipes Products How to's Our Story Community Cookery Books Shop
Butter substibute for baking v2

How to swap out butter in baking

At Edmonds, we’ve put Olivani to the test in some of our most-loved baking recipes to see how it stacks up against butter. The results? Light, fluffy, and reliably good. It’s a useful option if you're baking dairy-free or looking to save a bit at the checkout. Below are a few things we’ve learned to help you get the best results. Let us know what you think!

Banana Cake Recipe NZ Edmonds Cooking

Top Tips for Swapping out Butter

  • Add a pinch of salt. Most New Zealand butter is salted, while Olivani is not. To balance the flavour, add a small pinch of salt

  • Weigh it out. For accuracy, measure Olivani by weight, not volume. It’s softer than butter, so grams are more reliable than cups or spoons

  • Chill for structure. For recipes like scones or biscuits, use chilled Olivani. Cold spread helps hold shape and creates a flaky, tender texture

  • Watch the softness. Spread is softer straight from the fridge than butter. This makes it easier to cream. However, it can also make your mixture too soft. If your dough is sticky, pop it in the fridge for 10-15 minutes before baking

  • When's it best? Spread is great for lighter bakes. It has a bit more moisture than butter. This helps make softer and lighter results, especially in muffins, cakes, and loaves