Question on Substituting Butter or Oil

[SHA]

I saw a video where a Swedish baker uses heavy cream in place of butter or oil - what would be the substitution ratio and how would the cake be different ?

 

[retired baker]

I would want a recipe that is already proven.
Theres a recipe for a whipped cream based sponge , never tried it.
I have it somewhere.
Its called whipped cream sponge, no butter or oil.
Let me know if you want it.

 

[SHA]

Yes, go ahead and post it. Thanks.

 

[Norcalbaker59]

I saw a video where a Swedish baker uses heavy cream in place of butter or oil - what would be the substitution ratio and how would the cake be different ?

Heavy cream, butter, and oil might all be fats, but they behave very differently in baked goods, so substituting one for another is complicated. You have to consider a number of factors.

Understanding the fat’s composition:

- Heavy cream is about 36–40% fat and 56–60% water.

- Butter is 80–83% fat and 16–18% water.

- Oil is 100% fat, no water at all.


But it’s more than understanding the composition of the fats and just trying to convert the percentages to match:

1. Animal fats vs. oil. Cream and butter are animal fats that contain water and milk proteins, which help hydrate flour, create structure, and contribute to steam to aid rise during baking. They also contain amino acids that are not found in plant-based fats.

Oil has no water and no proteins, so it doesn’t help the batter rise and tends to coat flour more, which can affect gluten development and texture.

2. Texture and richness. Cream adds smoothness, butter adds richness and sometimes a heavier feel, and oil keeps things moist but can make cakes slightly denser.

3. Flavor differences. Cream is mild, butter is rich and more pronounced, and oils can be neutral or carry their own flavor.

4. Structure and stability. Milk proteins in cream and butter help bind ingredients, while oil can leave batters looser and less stable.

5. Water balance. Swapping fat without adjusting the water content can make cakes dry, dense, or too loose.

 

[retired baker]

Yes, go ahead and post it. Thanks.

Cream Sponge.

1lb 4 oz sugar
1 pound whole eggs
1 lemon rind zest.
Beat those 3 until light.

Whip 1/2 pint heavy cream until thick
blend into beaten eggs.

Sift 1 lb cake flour with 1/3oz baking powder and fold into the batter.
Don't over mix.
Bake at 365F 25 to 30 minutes.

Yields 4 x 10 inch cakes 3 inches thick.
Good for cakes, sheet trays or cupcakes.