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 ?
Butter is so freaking expensive in Asia, but it is often necessary to bake decent cakes.. Any advice ?
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Favorite Answer
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.
kswck2
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.
Iam
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.
Anonymous
No it will taste wrong. Try vegetable oil spread. It's cheaper than butter and tastes like butter
Anonymous
It depends on the recipe.