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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 ¾ 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.
Wiki User
∙ 11y ago
Wiki User
∙ 9y agoThe post World War 2 generation, who experienced a shortage of edible oils, almost always did. You do have to make some adjustments, though.
Butter is 80% fat, oil is 100% to keep volume of fat the same, use 125% (5/4) the amount of butter vs. oil.
Then use 80% of the amount of liquid ( because you are using 5/4 as much butter as oil, so you need 4/5 of the liquid to compensate).
Example: ¾ cup oil is 6 oz. 125% of 6 oz is 7.5 oz of butter, which is 2 sticks -1 TBS (15 TBS)
Subtract 3 tablespoons of milk, or whatever liquid is called for.
Wiki User
∙ 15y agoWhen I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter
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∙ 13y agoI say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
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∙ 8y agoWell i would think you could if you want to. Whats to lose? YOLO
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∙ 10y agothey got there name because there are lots and lots of buges
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∙ 7y agoyeah, its great to use, it gives the same taste
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∙ 7y agoIt depends on the oil. Usually, it is margarine that is used. The important thing is to follow a recipe.
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∙ 13y agoYes! i do
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Can you use coconut oil to make pound cake instead of butter?
Might be too heavy, leading to soggy or a dense textured cake. You can substitute applesauce-the amount is half of what the recipe calls for.
Can I Use oil instead of butter for frosting?
If a frosting recipe has butter in it, use the butter. Oil will change the consistency and not taste good.
What can you replace shortening with in a recipe?
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.
How do you make a cake with applesauce?
Applesauce is substituted in baking for the oil that the recipe calls for.
Do you have to put magarine to make a cake?
Most cake recipes actually call for butter. Some recipes call for vegetable oil. It all depends on the recipe.
Can Buttermilk be substitued for oil in baking a cake?
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?
You hate the taste of butter and margarine what can you use instead esp when it already has you using oil in a recipe?
I can't believe its not butter
Can you substitute coconut oil in baking for 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.
Is there a cookie recipe that is butter and oil free?
Meringue cookies are butter and oil free. See link below for recipe.
Can you use butter for cupcakes instead of vegetable oil?
No, syrup is sweet and oil is not. They do entirely different things in a recipe.
Can you bake a cake using butter instead of vegetable oil?
Yes, if you mean for greasing the pan it works about the same
Can I replace vegetable oil with butter in a cake recipe?
Oftentimes, butter is replaced by oil in a recipe because it produces a moister cake. A dry cake is caused by the sugar absorbing much of the moisture; fats suspend the molecules, and as oils are liquid, they prevent more moisture from being absorbed and also make a moister cake. It is possible to substitute butter for oil, but I would not recommend it. If the problem with the oil is the taste, a milder oil such as canola or safflower can be used.
