Substitute for oil when baking a cake?
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.
* You can use a cup of butter instead of the oil too.
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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)
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)
Substitute apple sauce for vegetable oil in equal parts. (And it contains less fat!). Other ideas:. shortening (use Â¼ more) OR (in baking) fold stiffly beaten egg whites into the batter. Sources: experience
applesauce, pureed pumpkin, pureed prunes can be substituted. because baking needs to be exact, get some advice on how much to substitute in which recipe. You can do this, or you also can actually also use pudding mix instead of oil. The cake will turn out dense and moist, substituting the purpose …of the oil. Also closely resembling a cake made from scratch. But depending on the pudding type, it may change the flavor, so just be wise in what you use and it can turn out wonderful! (MORE)
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
Yes, many Italian cakes call for olive oil. The best type would be plain olive oil, not extra virgin because it will have a milder taste.
Never heard of that one. A common substitute though is Apple Sauce. Replace apple sauce for the vegetable oil and you will get a much moister cake. The proof is in the taste ... try it, you'll like it.. You can definitely do it however: I'm eating a piece of cake made with it right now!
you can substitute oil with applesauce. it makes the cake healthier and more spongy. don't worry, you can't taste it.
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.
no..oil is what makes the food either be cake like or makes it spread out.
Yes Defiantly I am 100 Percent Sure That You Can Use Canola Oil in A Cake In Fact I have A Canola Oil And Honey Cake That I bake Almost Every Month For My Friends So Yes I Am 120 Percent Sure You Can
yes if you want ur cake to taste a little peanutty. but peanut oil wuldnt really be great if u wanted a low fat cake coz peanut oil has more fat in it than normal oil
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, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lar…d, which shortening was designed to replace, will get the same results as shortening. (MORE)
yeah. but only a quarter cup.. You could use olive oil, I think. Cooking isn't one of my specialties.
I have substituted olive oil (evoo) for vegetable oil and never had a problem. Not sure if you should but I have with no problem. I use the same amount as I would with vegetable oil.
It's fine to sub butter for oil, the only difference is the density of the cake.
My grandmother told me I can omit the oil called for in cake mixes if I sift the cake mix. I tried this when making cupcakes in an ice cream cone. It worked very well and the cones did not get soggy the next day like they did when I used the oil.
An equal amount of apple sauce can be substituted for the oil. Most box cake mixes call for 1/3 cup of oil. A single serving apple sauce like the ones sold in six packs work perfect for this.
You could substitute shortening for oil in a cake mix, butit is not recommended. The resulting cake made with shortening willhave a noticeably different texture and mouthfeel. Yes youCan. Shortening.. or Hydrogenated Oil is basically poison anyways.
NO! It's already concentrated. Just go to your nearest shop and buy them. If you want to try it, go ahead. :P
Yes, but it will change the consistency. Pudding makes for a much heavier cake. Rule of thumb use 1.5 as much pudding as you would oil. If the recipe calls for 1 cup of oil, use 1 and a half cups of pudding. Conversely if the recipe calls for 1 cup of oil only use 3/4 cup of oil. You can exchange …at a 1:1 ratio but that could cause it not to be "oiled" enough. (MORE)
You can use melted butter or vegetable oil if you want to substitute for regular oil.
My mother uses 3 tablespoons of mayo per egg she is replacing - and her recipes always turn out fantastic! Give it a try :-)
Yes, it is used all the time. I read labels on packages since I have a soy allergy and just about everything has soybean oil in it.
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, your cake will have a strange texture. You can substitute mayo or apple sauce for oil though. You could even use butter, but I am guessing you are trying to get a low fat recipe?
If you are looking to substitute the brandy taste in a recipe, you can use brandy flavored extract. You would not use the same amount, as an extract is concentrated, therefore, you would only use about 1-2 teaspoons of the extract. If you are using brandy for it's alcohol content, and are desiring …a different alcohol substitute, you can use rum or vermouth. (MORE)
Yes, as long as the recipe calls for oil and not shortening. Ifshortening is used, reduce the other liquid, probably milk by alittle bit.
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)
Most types of oil will work. The best to use are vegetable oil or canola oil.
Matching Sour Cream Substitutions for Baking - 1 CupEquivalents. Whole milk Greek yogurt = 3/4 Cup + 1 Tbs whole milk Greek yogurt Nonfat plainyogurt. =. 3/4Cup nonfat plain yogurt. Nonfat Greekyogurt. =. 3/4Cup + 1 Tbs nonfat Greek yogurt. Nonfat plainyogurt. =. 3/4Cup + 1 Tbs nonfat …plain yogurt . (MORE)
The olive oil mayeifjoake a little bit, but it will work as far asbeing the fat in the recipe.
you can but it will affect the flavor. i would recommend getting some veg oil
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 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)
Water can be substituted for milk with very little difference in the finished cake. You could also use reconstituted dry milk or canned evaporated milk thinned with water.
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.
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.
Cakes need some sort of "fat" in the mixture in order for them to become a cake; it creates the crumbly texture and moistness (otherwise they would have the consistency of a brick). Sunflower oil is a fat and serves this function in baking.
Yes. It may give it a slightly different flavor, but it will certainly work all right.
um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.
I usually use sunflower oil, but any other plain tasting oil will work - canola, rapeseed, or any other vegetable oil.
If the recipe calls for oil, any vegetable oil is fine, though I don't recommend olive oil for that - it's distinctive flavor will come through in the cake. But corn oil, safflower oil, canola oil, etc, are all fine.
you can substitute eggs with -milk (150 ml ok milk for each egg) -tofu -blended bananas (adds sweetness)
For making sponge cake, the best one is Corn oil. or do you mean what brand? please be a bit more specific.
olive oil In my experience olive oil has too strong a taste for sweets, carrot cake included. I find using canola oil to be better.
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.