Comments on: Butter or oil?

By: JO Waimate

JO Waimate — Sun, 07 Apr 2019 08:21:02 +0000

Hi,
I have been using lecithin granules when baking bread in a bread maker for years. It works a treat. I’m not sure if it is cheaper, though. Good luck.

By: Oily Rag Ed'

Oily Rag Ed' — Thu, 02 Nov 2017 18:45:35 +0000

Andie from Christchurch says yes – essentially the conversion ratio is 1 part butter to three-quarters of oil. So instead of using 1 cup of butter in a recipe, the replacement is ¾ of a cup of oil.

Andie has also referred us to a website that lists a number of butter substitutes that can be used in baking. Here are some of the ones that are likely to be of the most interest:

Applesauce: use 1/2 cup applesauce instead of 1 cup of butter
Avocado: 1 cup to 1 cup of butter
Greek yoghurt: 1/2 cup to 1 cup of butter. Most suitable for baking cakes.
Pumpkin puree: 3/4 cup to 1 cup of butter.
Coconut oil: 1 cup to 1 cup of butter.

By: Oily Rag Ed'

Oily Rag Ed' — Fri, 27 Oct 2017 22:42:23 +0000

Kirsten replies:

In answer to Laura about replacing butter in baking: Margarine can replace butter in just about every recipe, which makes it cheaper. It can be used in recipes where the butter is melted or softened or creamed. I’ve used it in scones, biscuits, slices, cakes, muffins and everything, really.

Oil can replace butter in recipes where the butter is melted, but it won’t work in recipes where it calls for the butter to be creamed. I have used oil successfully in muffins, some cakes, and loaves, but not in slices or biscuits.