Can Ghee Replace Butter 1:1 in Baking Without Sacrificing Texture?

Ghee and butter look alike, and both come from milk. But can ghee take the place of butter in your biscuits, cakes, or bread? And will your muffin crumble or stay soft? Here’s what you need to know before you swap butter for ghee in your bakes.

Can You Replace Butter with Ghee 1:1 in Baking?

You can swap ghee for butter at the same amount by weight. But ghee acts differently in baking because ghee has more fat and no water.

Butter gives baked goods some moisture. Ghee is pure fat. If you replace butter with ghee in a cookie or cake, you lose the water that butter gives. Sometimes, your bake turns out more tender and crumblier. For some cakes and shortbread, that is good. For others, it is not.

What Happens to the Crumb and Texture?

·         Biscuits and Shortbread: Ghee gives a tender, crumbly texture. It melts fast in your mouth. Shortbread made with ghee breaks easier than one made with butter.

·         Cakes: Cakes with ghee may be softer and lighter, but sometimes break apart too easily. You get a dry cake if you do not adjust the liquid.

·         Cookies: Cookies made with ghee tend to spread more on the tray. They are crisp at the edge and soft in the mouth. Butter cookies often hold their shape better.

·         Bread: Breads could be drier or less chewy.

Ghee vs. Butter Crumb Comparisons

Cakes

With Butter: Fluffy, moist, holds together well. Crumb is fine and soft.

With Ghee: Slightly looser crumb. Can be drier. Sometimes falls apart.

Biscuits and Shortbread

With Butter: Creamier, holds a shape, melts slower in the mouth.

With Ghee: Very tender, melts in your mouth, breaks apart with touch.

Cookies

With Butter: Chewy, holds rounded shape, moist inside.

With Ghee: Spreads thin, crisp at the edge, crumbly inside.

Baking with Ghee: Top Tips

·         Use the same amount of ghee by weight as you would with butter.

·         If a recipe asks you to cream butter and sugar, ghee will not trap as much air. Your cake or cookie might be less fluffy.

·         Ghee works well for biscuits, Indian sweets, and shortbread.

·         For loaves, cakes, and muffins, add a spoonful of milk or water to get back the lost moisture.

·         If you like rich and melt-in-mouth treats, ghee could be your best helper.

Pros of Using Ghee in Baking

·         Ghee gives a strong nutty taste.

·         Baked treats melt in the mouth.

·         No need for special storage; keep ghee at room temperature.

·         People who cannot eat lactose might use ghee, as it has less milk solid.

Cons of Using Ghee in Baking

·         Cakes may break apart more.

·         You may need to add more liquid.

·         Some bakes will be softer or drier.

Which Baking Works Best for Ghee?

You get the most out of ghee in bakes like:

·         Indian biscuits and sweets (like nankhatai)

·         Shortbread and dense cookies

·         Pie crusts (for a tender bite)

·         Brownies (for a rich, soft center)

If you want chewy biscuits or a super moist cake, regular butter might still be better.

How Ghee Changes the Flavour

Ghee has a special smell and taste. Things baked with ghee smell nutty and richer. Some people enjoy this extra taste, while others like the soft, clean taste of butter.

Should You Swap Ghee for Butter in All Baking?

Use ghee for shortbread, biscuits, and sweets. You can use it in cakes, but you must add some water or milk. For bread and scones, add a little extra liquid so it does not come out dry.

If you like to try new tastes and textures, swap ghee in for butter the first time and see if you like it. If your cake ends up too crumbly, next time, add a teaspoon of milk for every 100g of ghee.

Final Thoughts

It is safe to swap ghee for butter in most baking. Just add some water or milk so your treats do not go dry. Ghee gives biscuit dough, pies, and cakes a warm, nutty taste. Some people love it, some do not. It depends on what you like and how you want your bakes to feel when you bite them.

Try the swap in your next bake. If you like soft, melt-in-mouth treats, ghee will do. If you prefer bakes to hold their shape and be moist, use butter or add a spoonful of extra liquid when using ghee.