What do you substitute for vegetable oil in a cake recipe?
applesauce - really! ** You can also use mayonaise. ** You can also substitute the Oil with Sour Cream
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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.
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 oun…ces, use tablespoons: 2 TBS = 1 oz. Multiply the amount of oil x4, then divide that number by 5 and you have your oil! . Then 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!!) ; )
When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
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).
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, wh…en "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.
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 vegetab…le oil.
I use applesauce as a substitute for oil in my cake batter.
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.
i use applesauce in place of oil,cup for cup...comes out a more moist cake
vegetable oil will work well. it has the same taste and texture
You can use melted butter or vegetable oil if you want to substitute for regular oil.
In Ingredient Substitutions
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 differen…t forms such as spreadable and liquid. Fruit purees or applesauce can be used as oil substitutes for baking purposes. Add skim milk to applesauce or fruit-based purees for liquid cooking oil substitutes. Butter buds mixed to form a liquid, corn syrup, and cooking sprays may also be used as good oil substitutions. Non-sticking cooking pans can be used in order to reduce or eliminate oil required for cooking.
In Cooking Oils and Fats
Yes, the two are interchangeable. However, oil usually results in a moister texture to the finished cake.
In Vegetable Oils
In Vegetable Oils
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
In Vegetable Oils