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2012-09-24 20:26:51
2012-09-24 20:26:51

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.


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You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.

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.

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

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

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

If the recipe calls for shortening do not substitute for oil.

You can use melted butter or vegetable oil if you want to substitute for regular oil.

Olive oil can be substituted for shortening in a biscuit recipe, but the resulting product will be resemble a muffin, with an olive oil flavor and lacking the flakiness expected in biscuits.

NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.

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.

When I make cookies, I substitute the eggs for the amount of oil that is asked for, but I do not know about butter

You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.

applesauce - really! ** You can also use mayonaise. ** You can also substitute the Oil with Sour Cream

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.

There is a problem with substituting oil for shortening. You will have to adjust all the liquids in the recipe. In most cases I wouldn't suggest it.

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

i use applesauce in place of oil,cup for cup...comes out a more moist cake

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.

No. In most recipes, you could use another type of fat, margarine, shortening, oil, lard if your really had to. Milk would not have enough fat content and much more moisture.

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

I use applesauce as a substitute for oil in my cake batter.

What are you substituting the oil with? What kind of recipe? You couldn't use butter for the oil in salad dressing. Sometimes it does matter what kind of shortening you use.

Butter, vegetable oil, lactose-free butter / vegan butter, Crisco, and / or vegetable shortening, depending on the recipe.

No, you can't. But if a recipe calls for vegetable oil, you can substitute it for Canola Oil.

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