This article was reviewed by Ollie George Cigliano and by How.com.vn staff writer, Johnathan Fuentes. Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University.
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A cup of oil or a stick of butter makes almost anything taste good. It’s no wonder why we add oil and butter to so many recipes—but what if you need to substitute one for the other? There are lots of reasons for doing this, from cutting back on dairy to giving your muffins a cakier, buttery texture. It’s also super easy once you get the hang of it. Here’s a guide for substituting butter for oil, and oil for butter.
Steps
Baking with Oil Instead of Butter
- Replace the melted butter with ¾ the amount of oil. For example, if your recipe calls for 1 cup of melted butter, replace it with ¾ cup of oil.[10] Melted butter is part water, part fat, whereas oil is 100% fat. Putting ¾ the amount of oil ensures that your recipe has the correct amount of fat.
- Try using an oil that compliments your recipe. Canola oil, olive oil, and grapeseed oil are more “neutral,” meaning they have less effect on the taste of baked goods.[11]
- Coconut, sesame, macadamia, avocado, and nut oils have strong flavors that stand out. This can be a good thing if it compliments the recipe. For example, banana bread is made with nuts, so walnut oil would make a great butter substitute.[12]
- Shortening can also be replaced with oil in some baking recipes—but not always. Don’t use oil instead of shortening in pie dough, biscuits, or scones. They won’t puff up properly.[13]
Expert Q&A
Tips
References
- ↑ https://bakinghow.com/vegetable-oil-substitute/
- ↑ https://bakingbites.com/2013/04/how-long-should-melted-butter-cool-before-using-it-in-a-recipe/
- ↑ https://www.washingtonpost.com/food/2021/06/23/baking-with-oil-not-butter/
- ↑ https://bakinghow.com/use-margarine-in-cookies/
- ↑ https://www.bhg.com/recipes/how-to/bake/how-to-substitute-butter-for-shortening-when-baking/
- ↑ https://www.bhg.com.au/substitute-for-vegetable-oil-alternatives-to-vegetable-oil
- ↑ https://health.clevelandclinic.org/what-you-should-know-about-cholesterol-and-butter/
- ↑ https://spoonuniversity.com/lifestyle/clarified-butter-vs-ghee
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/best-shortening-substitute
- ↑ https://www.washingtonpost.com/food/2021/06/23/baking-with-oil-not-butter/
- ↑ https://sarakidd.com/top-5-tips-for-choosing-the-best-oil-for-baking/
- ↑ https://www.washingtonpost.com/food/2021/06/23/baking-with-oil-not-butter/
- ↑ https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g34577150/shortening-substitute/
- ↑ https://jamiegeller.com/guides/how-to-bake-cookies-without-margarine/
- ↑ https://www.godairyfree.org/dairy-substitutes/how-to-substitute-oil-for-butter/
- ↑ https://jamiegeller.com/guides/how-to-bake-cookies-without-margarine
- ↑ https://www.baking-sense.com/2017/03/29/baking-ingredients-butter-fat/
- ↑ https://www.webmd.com/cholesterol-management/features/cholesterol-and-cooking-fats-and-oils
- ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/best-shortening-substitute
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