Can you replace nut butters for regular butter in baking recipes?

Answer 1

Yes and no. When I make Chocolate Chip Cookies, I usually replace half of the butter required with peanut butter. It gives it a peanuty taste and hopefully makes it a bit healthier cause the fats are healthier in the peanut butter. (1 Tablespoon of butter has over 7 grams of saturated fat. 1 tablespoon of peanut butter has about 1.5 grams of saturated fat. A half cup is 8 tablespoons...so that's saving 44 grams of saturated fats!)

I don't think that you'd get the right texture if you replaced *all* of the butter. And obviously you wouldn't want a nutty taste in some recipes. But for some recipes it might enhance flavor and hopefully make it a touch healthier. There are other substitutes, mostly fruit, that you can use instead. Many people use applesauce in light recipes (like cakes) and a prune puree in darker recipes, like brownies.

Answer 2

Generally no. Peanut butter acts differently than butter, and it is not a dairy-base. The texture/consistency can also be very different. It should not be substituted for butter in most recipes unless otherwise specified by the recipe that this substitution is acceptable.

Answer 3

No. Butter is fat, and while there is fat in peanut butter, it has a much different purpose in recipes than increasing the fat content.

Answer 4

No, peanut butter and butter are very different things. They don't substitute for each other.

Answer 5

Usually not. It is best to only use the ingredietns called for in the recipe.