Butter is a type of shortening that helps create good volume, texture and forms emulsion in cakes. When you start baking and you run out of butter you can still substitute it with oil. Oil is also a type of shortening but the difference is that oil is liquid and butter is solid, but they have the same effect.
Substitute every cup of your butter with lesser amount of oil (about 3/4 cup). The measurement of butter as a solid ingredient is different, because when you melt a cup of butter, it will turn into liquid with less volume.
Butter is also a lot more expensive than oil. The flavor will change just a bit simply because butter and oil has different taste and aroma.
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The healthier option is to substitute zero-fat greek yogurt for butter as well as oil.
that's new to me, so thanks for sharing...
This will work in only some recipes, and may not work at all in baked goods.
Oils and fats play an important role in baking and some types of cooking. No-fat yogurt may leave you with a failed recipe and wasted ingredients.
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