Can I Substitute Butter For Oil In Cake Mix

 Olivia Luz    

 
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Next time try using melted butter in place of the oil in a 1 to 1 substitution.

By doing this you can replicate somewhat the consistency of oil that will make sure your batter doesn t need extra liquid. However if the recipe requires the butter to be creamed first then oil will not work as this incorporates air and using oil will result in a flat cake or muffin. As noted above a can of soda diet coke sprite etc is another way to go. An even better substitute for oil is applesauce the final cake has less fat but still tastes basically the same.

Butter is an obvious option as an oil substitute in a cake mix recipe. That makes a big difference in baked goods especially cakes. When you cream the butter and sugar together you re creating millions of tiny air pockets in the butter. As the cake bakes those air pockets trap gas created by the recipe s baking powder or soda.

Essentially butter contains 80 percent fat while oil is 100 percent fat. Replacing butter with oil adds more fat to a betty crocker cake mix. You can t substitute oil for butter in most cake recipes because butter is a solid and serves a structural purpose. A third cup of melted butter should be fine as a substitute.

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When you cream the butter and sugar together you re creating millions of tiny air pockets in the butter. You can switch the other way oil for butter in muffin recipes where the butter is melted first using 75 of the weight of the butter as oil instead and adding extra milk to make up the difference. For best results try melting the butter before you add it to the cake mix. Not only will your cake get a buttery flavor boost but it will also have a firmer denser texture.

Use butter instead of oil most boxed cake mixes call for a neutral oil such as canola or vegetable. You can t substitute oil for butter in most cake recipes because butter is a solid and serves a structural purpose. I have made ice cream cakes with a box of cake mix two eggs and a pint of melted ice cream. If you want to try it with your favorite chocolate cake recipe beranbaum suggests replacing up to 20 of the butter called for in the recipe with oil.

Oil is used often to produce a moist mouthfeel even when the cake is chilled when eaten which it should never be. As the cake bakes those air pockets trap gas created by the recipe s baking powder or soda. Many betty crocker cake mixes call for butter in the recipe. And be aware that while butter provides better flavor its a solid at room temperature whereas oil is a liquid.

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