Can you substitute oil for butter in a baking recipe?
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 on the recipe.
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No, butter has a much lower smoking point than cooking oil. Butter will burn and taste bad if used over too high a heat.
Answer . Well, I guess the most obvious answer would be margarine. You can also use a product called Whirl which is a liquid and easier to measure and use anyway.
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 taste, and then youcan use less salt in the recipe and equal out. Butter does have adistinct flavor that is best in cookies, bu…t 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. (MORE)
Yes. Butter is 80% fat, 20% water. Oil is 100% fat. To get the correct amount of fat from the butter, use 125% (5/4) the amount of butter vs. oil (multiply the amount of oil x 1.25). You now will have the right amount of fat, but excess liquid from the butter. To compensate for the water in the… butter, reduce the amount of other liquid called for in the recipe(milk, water, etc). Take butter amount - oil amount. That result is how much to reduce the liquid. Example:Recipe calls for Â¾ cup oil and 1/2 cup milk. 3/4 oil is 6 oz. 125% of 6 oz (6 x 1.25) is 7.5 oz of butter. You now have the right amount of fat. 7.5 oz butter - 6 oz oil is 1.5 oz. That is the water from the butter. Reduce the milk by 1.5 oz: 1/2 c. is 4 oz, minus 1.5 oz is 2.5 oz Original answer below may give a good result, but doesn't have the equivalent amount of liquid as the original recipe: When substituting butter or oleo for oil in a recipe, generally add 1 1/4 cup butter per cup of oil. You are basically substituting enough butter (when melted) to equal the same amount of liquid in the recipe. (MORE)
"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 them with chocolate milk. I know what your thinking im crazy about chocolate and yes its true!" - That is not a frickin' answe…r. They didn't ask for your opinion or your life story. (MORE)
It's might be better to substitute oils, butter and margarine with applesauce in oil-based baked goods like muffins and breads, or moist cakes. Substitute applesauce one for one with the oil, and it helps to add in 2 tablespoons vegetable oil. They say a little oil goes a long way in contributing to… a better taste and texture.. I've done this a few times with a zucchini bread recipe that calls for 1/2 cup of oil. I use 1/4 cup oil and 1/4 cup applesauce and the bread tastes great. (MORE)
Here's how: . Butter is 80% fat, oil is 100% To keep amount of fat the same, use 4/5 the amount of butter vs. oil. Use ounces instead of cups.If you get an odd number of ounces, use tablespoons: 2 TBS = 1 oz. Multiply the amount of oil x4, then divide that number by 5 and you have your oil! . T…hen use 5/4 of the amount of liquid because you have lost the liquid that butter has in it. Multiply the milk or whatever liquid x 5, then divide that number by 4. The solid issue You can use Crisco non- trans fat version NOT regular Crisco if you are using oil instead of butter for health reasons. ( It is saturated fat but you will avoid partially hydrogenated oil, which is the worst). Coconut oil would work (but you'll have a coconut flavor) . Original answer:No! Never do that! Butter has different properties. For one, it's a solid. I don't know the exact reason, but I'm in culinary school, and one time, I ask that, and got a huge lecture on how stupid my question was . (Not stupid. You can. Just don't tell your instructors!!) ; ) (MORE)
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)
It really does depend on what recipe it is and what other ingredients are in it. see if you can find anything on: http://www.3fatchicks.com/diet-recipes/
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
It depends on what the oil was for. If it is a recipe, especially for baking, you can use butter as substitute for oil. It is not recommended to substitute butter to fry something because it tends to burn in a hot pan, you should use oil to fry. Yes is can! Just don't use as much oil as butter. B…utter is thicker than oil so don't make it too sloppy. (MORE)
Yes, butter can be substituted for shortening in most recipes. The resulting product will have more intense flavor, but may be a bit flatter or thinner. When using salted butter, one should also reduce the additional salt called for in the recipe.
\nYes you can, but butter tastes way better and butter makes it taste more like cake.
Sometimes. you can substitute applesauce for OIL or butter in many recipes but not all. If the success of the recipe depends on fat - such as in pie crust and other flaky pastries, applesauce will not work. by the way...applesauce works well in brownies.
use butter flavored crisco You could use margarine. http://www.ukfoodies.co.uk has a delicious cookie recipe, this recipe has butter, but you could substitute it with margarine.
No, it will not taste the same. It also does not have the same smoking point.
There are several fats you can use in baking, if you don't want to use butter. Margarine for example will offer a very good vegetable based substitue, if it is because you are vegetarian. Also any of the non-fat spreads will work ok.
No. Butter is fat, and while there is fat in peanut butter, it has a much different purpose in recipes than increasing the fat content.
No, apple butter is too different, it would just liquefy under heat, and leave a bad taste.
Sometimes. The best time to substitue oil for butter is when frying or sauteing foods in a pan or pot. In recpies for baked goods, however, it is best not to subsitute ingredients out and is always better to follow what the recipe calls for.
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 butter in most recipes unless otherwise specified by the recipe that this substitution is acceptable.
yes because the shortening is just like butter 1 cup of shortening is like 1 cup of butter tell me how the frosting came out =)
You can use melted butter or vegetable oil if you want to substitute for regular oil.
No, this would taste terrible, but you can substitute margarine for butter. Sorry, I have to disagree. Margarine tastes nasty to me, even a little bit in a recipe. It would depend on the recipe if you could use butter in place of oil. Butter and oil are equivalent fats and are pretty much interch…angeable in recipes; margarine and spread are not interchangeable with butter or oil in recipes because they are not equivalent fats. A tablespoon of oil is the same amount of fat as a tablespoon of butter but a tablespoon of margarine is fat, water, and some strange, miscellaneous ingredients. When a recipe calls for a small amount of oil, it is usually to help retain moisture. When a recipe call for a larger amount of oil, it is to make the end product very moist and soft. I have been know to substitute applesauce for oil when the recipe calls for a quantity, like a quarter cup or more. I don't like the taste of a quantity of oil in a recipe either and applesauce adds the moisture without the fat. (MORE)
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
To replace 1 egg - . 1 tablespoon ground flaxseed plus 3 tablespoons warm water, leave for 10 minutes before using. . 1/2 banana, mashed or blended. . 3 Tablespoons applesauce. . 1/4 cup soy yogurt. . 2 tablespoons rice or soy milk. . 1 1/2 tablespoons Ener-G Egg Replacer plus 2 tablespoons …water. . 1/4 c vegetable oil. . 1/4 c mashed potatoes, turnips,squash, zucchini or pumpkin. . 2 Tablespoons water, plus one tablespoon vegetable oil, plus 2 tsp baking powder. You have just one alternative, buy a packet of egg substitute from the supermarket for your baking. From BBC website: Tony Bishop Weston from the Vegan Society recommends a number of ingredients that can be used as egg replacements. He says, "Cocoa butter, xantham gum, agar agar, arrowroot, locust bean gum, carob, vegetarian gelatine, vegan egg replacer, soya flour, banana, potato flour or chocolate all work well". I use soya flour - about the same volume as egg. Try ENER-G EGG REPLACER (see related link below). Ener-G is economical, easy to use, gluten-free, and certified Kosher. Even if you're not vegan, using egg replacer while baking will help lower your cholesterol intake and, as one box is the equivalent of 100 eggs, its a good investment as well. (MORE)
yes you can but it will be much richer remember it is equal parts so if it is 1cup oil its 1cup butter.
Depends on the cake recipe; pound cakes or Victoria sponges rely on their fat content to tast right. Don't substitute apple sauce in these. For other cake recipes, you should be able to substitute 1/3 of the fat for apple sauce - you may need to reduce the quantity of any other liquids in the recipe… (since apple sauce is far more liquid than butter). (MORE)
I don't know if this would work, but my mom substitutes some unhealthy things in recipes with applesauce.
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.
no, that will not work To elaborate on the above, the simplest leavened (raised) bread consists of nothing more than flour, water and yeast, and has no requirement of oil. However, oil or melted butter or margarine is usually added along with a small amount of sugar and a bit of salt to make a simp…le, and somewhat tastier bread. Also, milk is used in place of some or all of the water, adding a bit more nutrition. There are hundreds of recipes for bread, so the best thing to do is to try a substitution for an ingredient (normally melted butter or margarine in place of oil) and if it works, great! If it does not, then you have simply invented a new bread. (MORE)
Yes, as baking cocoa is just cocoa for cooking. The only difference between the two products is that baking cocoa has no sweetener. Baking cocoa has more of the fat in it. You may need to adjust the recipe fat content.
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 has 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).) (MORE)
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!
Oil and butter are equivalent fats; if the recipe calls for one tablespoon of oil, use one tablespoon of butter. Please note. this is not true for margarine or spread, a tablespoon of one of these does not contain a tablespoon of fat but fat and many other ingredients.
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
No. In most recipes, you could use another type of fat, margarine, shortening, oil, lard if your really had to. Milk would not have enough fat content and much more moisture.
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 goods. 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. (MORE)
Baking powder may be substituted for baking soda in most cookie recipes, but the amount of salt should be reduced by about half.
Margarine is probably the best option, but vegetable oil and olive oil could also be used.
I once had a recipe for cakes that substituted cooked mashed prunes for the fat, but can't remember if it was an exact swap or not. Will try and look it up. It was something to do with a high fibre diet.
Yes,because butter is the same thing as butter cause i use it all the time while cooking.
a vegan substitute would be (there is not really another good one) day-dah-da-daaa drumroll please!..... flax seed! use google to get the process for using flax seed
Using butter means that the cake will turn out exactly as the person who designed the recipe intended. Using oleo spread should still mean that the cake turns out in a relatively similar way, possibly with a slightly different taste. However, spreads and margarines contain a higher water content tha…n butter, which means you need to remove some liquid from the rest of the recipe in order that the batter is the correct consistency before baking. I should also point out that any kinds of spreads/margarines should not be used for "buttercream icing" or similar, since they tend to leave a cloying/oily film on the tongue in a way which butter does not. (MORE)
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
Absolutely Yes. Butter was the original fat used to bake cookies and is still the preferred ingredient. Oleo (margarine) was actually a substitute for the more expensive butter and over the past years became the "new" butter. Your cookies will taste much better made with butter.
Canola can substitute 2 sticks of butter by using 16 tbsp of oil.For every 1/4 cup butter, use 4 tablespoons vegetable oil.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
There should be egg substitute items in the diary aisle at yoursupermarkets, aimed at those with allergies, such as xanthan gum. There are some other substitutes depending on the recipe: . Binding . mashed banana . apple sauce or pureed fruit . gelatin blend . ground flax seed mixed in water… . Leavening . mix a tablespoon of vegetable oil, a tablespoon of water and ateaspoon of baking powder per egg replacement . Glaze . melted margarine (MORE)
Generally, when substituting canola oil for butter in baked products, you can use Â¾ cup of canola oil for every cup of butter . If you do a straight conversion (cup for cup), you will need to slightly reduce one of the other liquid ingredients in the recipe . You want to retain …the consistency of your dough or batter. (MORE)