Can you substitute oil for butter in baking?
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
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For those who wish to reduce the fat content of the finished product, replacing oil with applesauce will cut calories and fat without adversely affecting the texture.. If you are substituting applesauce for shortening, you use half the amount of applesauce. So, 1/2 cup shortening is replaced with 1…/4 cup applesauce. (MORE)
No, butter has a much lower smoking point than cooking oil. Butter will burn and taste bad if used over too high a heat.
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)
I have had some good success using Coconut Oil in place of butter. Some people do not care for the taste but in baking it is not really that detectable.. You can also try margarine.
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 indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
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
Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid oils. Examples of Butter Substitutes include Fruit oils, nut oils, vegetable oil…s, and oils from grains. Fruit oils such as olive oil can be used as a substitute for butter in many instances. Instead of spreading butter on breads, olive oils can be served as dipping oils to add flavors to the bread. Olive oil is considered to be a healthy substitute because it contains a high concentration of monounsaturated fat identified by medical researchers as a fat which helps to reduce levels of LDL, or bad cholesterol in the human body. Fruit purees are readily avialable as a butter and oil subsitute for baking. A common product readily available in stores is a fruit-based puree made from dried plums and apples with additives which serves as a baking ingredient to replace butter in baked goods. The approximate nutritional components in a fruit puree for a 1 tablespoon (14g) serving which equals 35 calories are: Total Fat 0g; Sodium 0mg; Total Carbs 9g/3% (sugar 5 g); and Protein 0g. Oil that is extracted from the seeds or nuts of vegetable plants, such as corn, flax seeds, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), are often processed into a spreadable form of margarine or a substitute that can be used as a replacement for butter. Flaxseeds are often ground into a smooth consistency and used as a butter substitute or spread. Rich in the antioxidant lignan, Flaxseed has been associated with the prevention of some forms of cancer, Colitis, and Crohn's disease. Soy spreads are available that provide approximately the following for a 1 tablespoon (14g) serving: Calories 100; Total Fat - 11g/17% (3.5g/18% Saturated fat, 0g Trans fat, 3.5g Monounsaturated fat, 3.5g Polyunsaturated fat); Cholesterol 0mg/0%; Sodium 120mg/5%; Total Carbs 0g/0%, Protein 0g. . Vegetable oil spreads are very mild in flavor and can be heated to high temperatures. This type of spread has been created as a substitute for butters that contain more calories, saturated or unsaturated fats, and higher cholesterol levels. The package label on vegetable oil spreads states the percentage of vegetable oil in the product, as required by U.S. standards, which are required to be less than 80% oil. All vegetable oil spreads can be used as food toppings or flavorings on toast, bread, muffins, crackers, and other food products. However, when used for baking, the spreads that contain less than 50% oil should be applied to foods that already contain a significant amount of moisture, such as some pasta and cheese dishes. Less than 50% will not work well for baking and frying of foods. Spreads that contain 50% to 60% oil can be used for cooking a wider variety of foods and for sautÃ©ing. When the oil content exceeds 60%, the spread can be used for almost all recipes except those that require exact amounts of fat or for recipes requiring that certain moisture levels are achieved. The approximate nutritional components in a vegetable oil spread for a 1 tablespoon (14g) serving which equals 45 calories is approximately: Total Fat 5g/8% (1g Saturated Fat; 0g Trans Fat; 2.5g Polyunsaturated Fat; 1.5g Monounsaturated Fat); Cholesterol 5mg/1%; Sodium 85mg/4%; Total Carbs 0g; and Protein 0g. (MORE)
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. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.
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.
Yes, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). (MORE)
Yes. Your cornbread will probably taste better if you don't use olive oil. Olive oil is probably too fragrant and strong to put in a cornbread.
No, and for two reasons. Oil, any kind, will make your cookies lose their shape and they will spread all over the cookie sheet, and secondly, olive oil while it taste good would not taste good in cookies.
It's fine to sub butter for oil, the only difference is the density of the cake.
Usually not. It is best to only use the ingredietns called for in the recipe.
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.
NO! It's already concentrated. Just go to your nearest shop and buy them. If you want to try it, go ahead. :P
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.
instead of a cup of oil in a cake, you can substitute a cup of applesauce. you can hardly taste any difference, but it is a lot healthier for you.. You can use a cup of butter instead of the oil too.
Yes it will work the same in most recipes. The only problem is thatolive oil has more taste than canola oil, and the taste might beobjectionable in some recipes.
yes you can but it will be much richer remember it is equal parts so if it is 1cup oil its 1cup 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.
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!
Vegan butters like butters made from nuts, vegetable fat, sunflower seed butter, olive oil. These are all cholesterol free. 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.
Grapeseed oil is a brilliant oil to use for most purposes. Not sure about deep frying, as this would possibly destroy the goodqualities of this fine oil in particular. I have used this oil in baking for many years with only goodresults to show.
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)
Yes, to some extent. The taste of olive oil will be noticeable in the final product, so olive oil can only be used in products where that taste will be acceptable. Olive oil also has a lower smoke point than other oils, so it is not appropriate for frying at high temperatures.
Yes, oil may be substituted for butter in peanut butter cookies, but the cookies may spread more than usual, and be flatter, as well as somewhat less flavorful.
I have used applesauce to replace the oil in cake recipes. It lowers the fat content in the recipe. Use the same amount of applesauce as you would oil.
I Can't Belive it's Not Butter! Seriously, it's not butter. Tastes, looks, and smells aren't everything. Thank you.
Certainly, in a one-to-one proportion (i.e. 1/2 cup butter = 1/2 cup margarine). You may find, however, that the flavor isn't quite as good. Also, keep an eye on the baking time. Most margarine is just solidified vegetable oil, so the texture of the cake will be a little different.
Yes, with the addition of an acid: 1 cup of whole milk mixed with 1 tsp. lemon juice (or white vinegar) can be substituted for buttermilk if absolutely necessary.
Not chemically. Soy sauce can be substituted for salt in many recipes, but it does not contain the fats of butter or oil, which are often necessary for building textures or other chemical changes in the recipe.
If the cooking oil is given in grams (or a weight measure), it's the same weight. If it's given in mils (or a liquid measure), melt the butter and use the same amount.
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. (MORE)
In most recipes margarine could be substituted for butter, but not in the case of shortbread. Shortbread dough is designed to be as dry as possible; this ensures the crumbliness of the final biscuit. Margarine has a much higher water content than butter which will make the resulting shortbread much… less crumbly than it is intended to be; it will become much more like a shortcrust pastry. Although the substitution should not make it revolting, the result will not be as intended. (MORE)
It should be liquid (melted), but you don't want it to be hot. It will blend better. And you need to use real butter instead of margarine because margarine has a higher water content, which won't give results as good as butter or oil will.
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.
Well, it depends on what you are making. Some require the butter to be melted and some just require the butter to be softened but not melted.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.
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)