When baking, when can you replace butter by oil ?

Butter is so freaking expensive in Asia, but it is often necessary to bake decent cakes.. Any advice ? 

?2021-01-20T14:50:00Z

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Butter is really all about flavor, and oil and butter are completely interchangeable fats, meaning if a recipe calls for a 1/2 cup butter, can absolutely replace it with a 1/2 cup oil, but the flavor will change, not how the cake will turn out. You can also use vegetable or animal shortening (lard), if you need to in a pinch. 

kswck22021-01-20T20:50:19Z

The use of butter in baked dishes is for Flavor, and while you Can use margarine, the flavor lacks. IF you want a sub standard product, use margarine. 

Iam2021-01-20T18:44:44Z

Margerine is a useful substitute, or you can look for bakiing fat like a brand called Cookeen or Stork SB- available in Britain. Don't know if you get that in Asia. I used vegetable oil to make pastry last night and it wasn't great - but I am rubbish at pastry. Sad cat face emoji.

Anonymous2021-01-20T15:11:35Z

No it will taste wrong. Try vegetable oil spread. It's cheaper than butter and tastes like butter 

Anonymous2021-01-20T14:20:38Z

It depends on the recipe.

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