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2010-02-22 01:18:03
2010-02-22 01:18:03

Melt it and let it cool. The cake will be denser with shortening than with oil.


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You can not eat vegetable shortening in is edible...but you can not use it in can use vegetable oil if you like....:)

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.

Yes, just substitute one cup for one cup and so on.

Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.

Shortening may be replaced with butter in a 1:1 ratio.

Yes, in some cake recipes, canola oil can be substituted for shortening.

Yes, you can substitute it for lard or shortening.

Usually it would be best not to because vegetable and peanut oil have different viscosities, and using peanut oil may change the taste of the cake, because vegetable oil tends to be very bland. It depends on the recipe, but switching oils may cause the cake to not bake properly.

Yes, for one cup of shortening use one cup of butter.

Depends on the recipe. Usually you can replace some of the fat with apple sauce, but not all of the fat; this gives odd results. I think you can safely replace around 30% of the shortening with apple sauce, but use your own judgment according to the recipe. Some shortening will still be required, otherwise you will have a dense, soggy, (appley) cake.

You CAN it will taste the same if not better

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.

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 lard, which shortening was designed to replace, will get the same results as shortening.

A chocolate cake recipe can be converted to a vanilla cake recipe by omitting the chocolate or cocoa and increasing the amount of vanilla extract. If the chocolate recipe calls for cocoa powder, replace with an equal amount of sifted flour.

I use applesauce. You can substitute the same amount of fat that the recipe calls for. Cakes turn out very moist and you are saving some fat.

You really don't need margarine; you can use butter, shortening, vegetable oil, etc. Most cakes need some fat or oil in the recipe. Just avoid strongly flavored fats like lard that might give the cake an unpleasant note.

Cake shortening, high ratio shortening, bakery shortening, icing shortening: shortening that has been changed by adding an emulsifier and then whipping it so it can absorb more sugar and liquid than regular shortening.

You can try some vegetable oil, shortening, or applesauce. Since it is only one egg, if the recipe still involves more, it shouldn't be that big of a deal just to leave one out.

Emulsified shortening is also known as cake, icing or high ratio shortening. It can absorb more sugar and liquid than regular vegetable shortening and gives a finer/smoother texture to cakes while helping to keep them moist, as well as keeping icings more stable. It's mostly used in icings and cakes where the recipe contains a large percentage of sugar. Alpine Hi-Ratio Shortening and Sweetex are the most common brands.

Yes but the texture of the brownies might be effect, might be more cake like then fudgy.

vegetable oil will work well. it has the same taste and texture

Yes, vegetable oil is called for in most carrot cake recipes. It might be that the particular recipe you are using calls for grapeseed oil because of some special nutritive quality or medical benefit.

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