Can you substitute coconut oil in baking for butter?
I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
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Margarine can be substituted for butter in most cases. Sometimesa recipe states that no substitution is allowed. When the recipecalls for unsalted butter it will change the ta…ste, and then youcan use less salt in the recipe and equal out. Butter does have adistinct flavor that is best in cookies, but using margarine won'tchange the consistency. A bit more: Margarine has a higher water content, so it won't give the sameresults with many recipes as butter, and can affect both taste andtexture. Pie crust and some cookies are good examples of this, alsomany cake recipes don't allow for substitution.
"Dont make muffins buy them they taste better bought idk why but they just do my favorite muffins are the choco chocolate chip ones they are so good especially when you eat th…em with chocolate milk. I know what your thinking im crazy about chocolate and yes its true!" - That is not a frickin' answer. They didn't ask for your opinion or your life story.
No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)
YES! For cakes and breads there shouldn't be a problem. You can't really use oil in most cookies. You would probably want to reduce other liquids just a little bit depending o…n the recipe.
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 butt…er in most recipes unless otherwise specified by the recipe that this substitution is acceptable.
Yes. you can also use margarine, shortening, etc.
Lard or Margarine
I have often interchanged 'fats' when baking depending on what I had on hand. Sometimes it slightly changed the texture of the final product, but sometimes it didn't. Butter h…as a higher level of saturated fat so vegetable oil would be lighter , but I've never had a problem by substituting one for the other. I'm not sure it's necessary, but when I've made this substitution I've always melted the butter before measuring. (Be sure to let it cool slightly before adding to batter so that it doesn't scramble the egg(s).)
No because if you are making cupcakes and you substitute salted butter and unsalted butter its going to make them really salty and not good! Hope this helps!
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the g…oods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable.
actually applesauce is the best, no joke
In Cooking Techniques
Probably not, they're both very different consistencies and fat contents. A better substitution would be butter.
In Coconut Oil
No, the fruit comes from different trees.
they got there name because there are lots and lots of buges
In Food & Cooking
Definitely. Much better for you, too.