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

It's not recommended to replace regular butter with nut butters in baking recipes on a 1:1 ratio directly, as they have different properties that can affect the texture, taste, and overall outcome of the baked goods. Here are a few reasons why:

1. Different Fat Content: Regular butter typically has a fat content of around 80%, while nut butters have varying fat contents depending on the type of nuts used. For example, peanut butter usually contains around 50% fat. This difference in fat content can impact the richness, flakiness, and overall texture of the baked goods.

2. Water Content: Regular butter contains a small amount of water (around 16%), which helps create steam during baking and contributes to the rise and texture of baked goods. Nut butters, on the other hand, have a lower water content, which can result in denser baked goods.

3. Flavor and Taste: Nut butters have their distinct nutty flavors, which can significantly alter the taste of the baked goods. Depending on the type of nut butter used, it might not complement or balance well with all types of recipes.

4. Consistency and Spreadability: Regular butter is solid at room temperature and becomes soft when creamed, making it easy to spread and incorporate into baking recipes. Nut butters, on the other hand, are usually thicker and less spreadable, which can affect the mixing process and the consistency of the baked goods.

If you want to incorporate nut butters into your baking, you can consider using them as a partial replacement for regular butter or as an additional flavor component. In such cases, it's best to consult or adapt a specific recipe that takes nut butters into account and adjusts the proportions of other ingredients accordingly.