For most recipes you can substitute butter for shortening or shortening for butter. Unsweetened applesauce is the perfect butter replacement for baking recipes like quick breads and cakes.
How To Replace Butter When Baking Diary Of An Exsloth Food Substitutions Healthy Chocolate Yogurt Baking Substitutes
If you re looking to cut calories and saturated fats these substitutes are a great start.
What can you replace butter with in baking. But before making that cake pie or cookies you ll need to do a little math. Replace half of the butter with unsweetened applesauce. Olive oil can be used as a substitute for butter in baking by using 3 4 cup of olive oil for every cup of butter called for.
To reduce fat in muffins waffles and cookies try subbing half of the butter with a neutral tasting vegetable oil such as canola or grapeseed oil or a vegan butter and the other half with a. For example if a recipe calls for one cup butter use half a cup butter and half a cup of applesauce. First butter makes a cake slightly moister because it contains some water along with its fat.
If you can use a 50 50 combination of butter and oil in recipes calling for butter this way you get a some butter flavor and the moisture from the oil. Butter and margarine s rich pleasing flavors and texture usually make a desireable substitute though. Apparently applesauce is the powerhouse of baking substitutions since it can be used as a substitute for sugar and eggs as well as butter.
This is because while shortening is 100 percent fat butter is only about 80 percent fat. A tablespoon of butter is not equivalent to a tablespoon of shortening. When it comes to baking as long as the butter isn t being used primarily for its flavor like in puff pastry you can usually swap it out with something that has a similar fat to water ratio.
You have a few options with unsweetened applesauce. This additional liquid may change the consistency of the sweets you bake. Unrefined coconut oil tends to.
Canola vegetable and olive oils are pure fats and can be wondrous substitutes for butter in baking. In this case it works best as a butter replacement in things like cakes muffins and quick breads. Shortening is 100 percent fat.
What they may lack in flavor they make up for in moisture. Secondly and most notably it brings extra flavor and richness to the crumb. Butter and margarine are about 85 percent fat and 15 percent water.
Note that olive oil has a strong flavor works best in savory items like herb breads or biscuits and would likely hurt the flavor of sweeter items such as cakes cookies or pie crusts. Coconut oil can replace butter in baking at a 1 1 ratio though it may slightly change the flavor with some types of coconut oil affecting taste more than others. Replacing oil with butter in a cake that calls for vegetable oil swapping out the oil for butter does a couple of things.
