Butter alternatives for cooking
With no need to melt, clarify or reduce, our liquid butter alternatives save caterers valuable time. Use exactly the same amount as you would butter – so 100ml to every 100g of butter – for glazing prior to grilling, pouring into sauces, or as an oil replacement for shallow frying.
Butter alternatives for baking
Whirl brings a rich buttery taste to cakes, biscuits, bakes and pastries. If you’re replacing butter with Whirl, you’ll need to adapt the recipe using the 75/25 rule – using 75% Whirl with 25% water or milk to create the same result.
So, for 100g of butter, use 75ml of Whirl liquid butter alternative and 25ml of water or milk.
Our cream alternatives can be whipped or aerated in a canister, or poured as a direct cream replacement, making them perfect for a wide range of dishes and drinks. Simply use the same quantity as you would cream.