Vegetable oil can be used instead of butter in some cakes, particularly those that have some other source of oil / moisture, such as carrot cake or banana cake. Oil is often used in cupcakes to give a moister cake. However, butter has superior taste and gives most cakes a better texture and mouth-feel.
I think an important part of the question/answer that was not addressed is: when substituting oil for butter or other solid shortening the general rule is to reduce the amount by one third. So if a recipe calls for 1 cup butter use only 2/3 cup oil. Oil has a greater ability to tenderize or "shorten" the flour proteins, especially gluten. I agree butter has superior flavor and texture. A bit of experimentation may be needed as baking time and temperature may need reducing. I don't think you will duplicate your favorite cake, but I think a satisfactory product can be make with oil. Watch what oil you use as flavor of the oil is important.
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.
Absolutely. Use the same amount, I actually recommend extra virgin olive oil, but if vegetable oil is all you have, by all means. There are a lot of naysayers on the internet against this, but it is perfectly fine, think bout all the cakes and brownies that use oil and not butter. A lipid is a lipid, and oil and butter both contain enough to get the job done, plus if you use the olive oil its much more healthy (not counting the rest of the cookie). Some people worry because butter and margarine contain water, and oils are waterless, but the effect is not profound in my experience. I think that cookies turn out much better with an oil than a solid like butter or margarine. The batter may look strange to you, very oily, but mix it up good and chill it in the fridge for 5 - 10 minutes and scoop it out. "Oil" cookies stay tight and don't tend to spread out much, so give them a little squish down if you like a thin wide cookie, but you should definitely try them out just the way they drop, a nice tall cookie is great.
No because the cookie will just get to moist.
probabley not don want to muck up
No absolutely not! You sikko!
Yes, you can substitute margarine for butter in no bake cookies.
No, that won't work.
Yes. It makes the cake taste better. Gives it a richer flavor and texture.
Yes, if you mean for greasing the pan it works about the same
yes
Butter has a lower melting point than shortening. The cookies may spread a little further and they may tend to burn on the bottoms.
*NOTE* this is an OVEN recipeEgg + Flour + Butter = cookiesCookie + Chocolate = Chocolate Cookies
You should try to use baking powder instead of baking soda, if that's not the problem try using about 2/3 cup of oil instead of 1 stick of margerine or butter or chill your dough for about 2 hours before you bake the cookies. you could also use more butter.
In most cases you can substitute half and half instead of milk. This will make your no bake cookies richer.
It's not possible to answer this without knowing what type of cookies/how many of them/what size etc... you wish to bake.
Yes, you can but only for cakes that require the use of oil. If you use it for other cakes requiring butter it won't have the same flavour.
Yes it will just be a bit flat and buttery xD