What can i substitute butter with in cakes?

[laflamme472]

Hey guys,
Recently got into baking and ive been wanting to practice more, most recipes ive found lately call for butter but lets be honest butter aint as cheap as it used to be lol! Ive been baking a lot and if i was to start using butter in every recipe id be looking at 1-2
whole brick of butter per week just for baking Can i substitute butter for oil or will that completely ruin my recipes (if so whats the ratio that i should use)? And If i can't substitute with oil what can i use that will not totally ruin the flavour?

 

[Norcalbaker59]

Hey guys,
Recently got into baking and ive been wanting to practice more, most recipes ive found lately call for butter but lets be honest butter aint as cheap as it used to be lol! Ive been baking a lot and if i was to start using butter in every recipe id be looking at 1-2
whole brick of butter per week just for baking Can i substitute butter for oil or will that completely ruin my recipes (if so whats the ratio that i should use)? And If i can't substitute with oil what can i use that will not totally ruin the flavour?

Margarine 1:1 substitution. Color will be lighter, taste, and texture a tab bit different, but it's the easiest substitution.

When substituting with oil is a little bit trickier since butter based recipes use the creaming method for mixing. Creaming butter with sugar not to mix ingredients, but for leavening. Oil based baked goods do not have a leavening mixing component, so a substitution of oil for butter could result in a low rise if leavening isn't adjusted. If you want to substitute oil, I would recommend you look for specific oil based recipes. A recipe formulated for oil will have the correct amount of fat and leavening.

 

[retired baker]

Hey guys,
Recently got into baking and ive been wanting to practice more, most recipes ive found lately call for butter but lets be honest butter aint as cheap as it used to be lol! Ive been baking a lot and if i was to start using butter in every recipe id be looking at 1-2
whole brick of butter per week just for baking Can i substitute butter for oil or will that completely ruin my recipes (if so whats the ratio that i should use)? And If i can't substitute with oil what can i use that will not totally ruin the flavour?

Unsalted margarine but most bakeries and store cakes are made with shortening, they don't taste greasy because they are so sweet.

 

[Sharzi]

Hey guys,
Recently got into baking and ive been wanting to practice more, most recipes ive found lately call for butter but lets be honest butter aint as cheap as it used to be lol! Ive been baking a lot and if i was to start using butter in every recipe id be looking at 1-2
whole brick of butter per week just for baking Can i substitute butter for oil or will that completely ruin my recipes (if so whats the ratio that i should use)? And If i can't substitute with oil what can i use that will not totally ruin the flavour?

As a cookie artist, I use a whole lot of butter, but in my case I'm selling them, so I recoup the costs. But you can substitute a few things... applesauce, coconut oil (which is thick and does not taste like coconut), lard, Crisco, sour cream, cream cheese. Keep in mind, that butter adds flavor and by making any of these substitutions, you will lose a bit of flavor, but you can make up for that by adding a little extra flavoring... they do make butter extract.

 

[Steelman]

You can definitely use oil instead of butter in cakes. The flavor and texture might be a little different, but many recipes work well with oil. Usually, you should use about 1/4 cup less oil than the amount of butter the recipe calls for because oil is more liquid than butter. For example, if a recipe needs 1 cup of butter, you would use about 3/4 cup of oil instead.

 

[Mona]

You can substitute oil for butter in your baking recipes, often using about 3/4 cup of oil for every cup of butter called for. This swap works well because oil is pure fat, while butter contains water and milk solids. For the best results without altering the flavor, opt for a neutral oil like canola or vegetable oil. If you're open to experimenting, applesauce or yogurt can also replace up to half the butter in recipes, adding moisture and tenderness to your cakes.