Baking with oil rather than butter is easier, faster and just as delicious (2024)

FAQs

Baking with oil rather than butter is easier, faster and just as delicious? ›

Baking with oil is faster and easier than baking with butter. Because oil does not need to be melted and then cooled, or creamed for 5 minutes until fluffy, and is instead added straight-up to the recipe's wet ingredients, assembly is faster and there is no need to dirty a saucepan or pull out your mixer.

Baking with oil not only requires less work, and results in fewer dirty dishes, than butter, but it also produces tender, moist baked goods that get better with age and boast an impressively long shelf-life.

There are no surprises here: butter tastes better than oil in baking recipes. However, in recipes with other bold flavors – such as chocolate, coffee, or citrus – butter can sometimes compete with the other flavors and this is normally when a recipe calls for oil instead.

The directions on the back of the box will tell you to add vegetable oil; for a denser crumb and bigger flavor, swap in unsalted butter. Melted butter can be used in the same quantity and manner as the fat called for in any boxed cake recipe.

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Canola oil

Canola can withstand heat well and doesn't burn as easily as olive oil, so it can be used for frying or roasting at high temperatures. It also works great for baking because of its mild flavor.

Oil is also a more neutral flavor, so it doesn't provide as much flavor as butter.

That said, if you like your cookies soft and fluffy, using butter might provide you with better results. Another difference is how butter and oil affect the cookie taste. In general, oil has a more neutral flavor than butter; unless it's coconut oil we're talking about.

Our answer. It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

Best Oils for Baking

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

What does adding an extra egg to cake mix do? ›

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

It depends on your personal preference and the recipe you're following. Generally, butter is the more traditional choice for cakes, as it lends a rich flavor and moist texture. However, some recipes may call for oil instead, as it can create a lighter and fluffier cake.

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.

Replacing Butter with Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Some types of fat are healthier for your heart than others. Butter and other animal fats and solid margarine may not be the best choices. Alternatives to consider are liquid vegetable oil, such as olive oil.

Replacing Butter with Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Probably the biggest function of oil in most baking recipes is to keep your product moist. It basically captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!

Butter substitute for baking

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.