It means if the recipe that you are preparing calls for a cup of butter then you should use cup of butter cup of applesauce. Based on the results of this study i would avoid substituting applesauce for butter or oil in cake recipes.
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Applesauce can be a healthy substitute for butter touting 166 calories per cup and packed full of vitamins and nutrients.
Can applesauce be substituted for butter. Applesauce can help work as a binding agent when baking and will create a slight change in taste and texture. Substitute applesauce into most cookie recipes that call for butter using a 1 to 1 ratio. For example if the recipe calls for 1 cup of butter substitute 1 cup of applesauce.
This complete substitution will produce a sweeter and fluffier cookie. Unlike oil substitute for butter applesauce substitution should be done in the 1 1 ratio. I would only replace butter or oil with applesauce in cookies if i wanted chewy cakey cookies.
If sugar is a concern there are options for unsweetened applesauce that will serve as a viable substitute as well. Replace part or all of the oil or butter in banana bread with applesauce. Though applesauce lends moisture it tends to absorb into batter differently.
If i were desperate to cut some fat i would only replace a little bit of the fat with applesauce half or less. In most recipes olive oil can be substituted for butter at a 3 4 ratio by volume. For example if the recipe calls for 1 cup 225 grams of butter you can replace it with 3 4 cups 180 ml of.
You can replace butter in baking recipes with unsweetened applesauce by using half of the amount of applesauce as the amount of butter called for in the recipe. As long as you are okay with the slight change in taste and texture typically sweeter and softer you ll have the best success substituting applesauce in oil based baked goods like quick breads muffins and some cakes. You can substitute applesauce for some of the butter in an oatmeal cookie but don t remove the butter completely.
Applesauce can be an excellent substitute for certain wet ingredients in baking particularly oil and eggs but it is never foolproof. Consistency can be a problem when certain ingredients are simply swapped for others. This alters the texture of the bread so start by substituting half of the fat with applesauce and increase the substitution amount if you like the result.
Doing so is helpful if you are watching fat calories need to add a little more fiber or just don t have enough butter for a recipe. You can also try some variations when you substitute applesauce for butter in cake and brownies.