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Canola oil is a good substitute for butter since the taste of the oil is bland. Trans-fat-free vegetable shortening can also serve as a butter substitution in recipes.


Butter or margarine are the most common products which can be used as a substitute for shortening in recipes in approximately equal amounts. Other products which can be used include vegetable oil and olive oil, but only if the shortening is to be melted, as for frying.


For many recipes, it is perfectly fine to substitute oil for shortening or, inversely, to melt shortening and substitute it for oil. Some foods, including many baked goods and cookies, cannot be made using oil as a substitute for shortening because it alters the texture...


Shortening can be used instead of butter, but it may change the texture and flavor of food or baked products. Shortening produces higher, lighter-textured baked goods, while butter produces flatter, crispier products. Think twice before substituting shortening for butte...


A number of items can serve as a substitute for butter, such as margarine, vegetables oil, shortening and coconut oil. Depending on the usage, other potential substitutes include applesauce, avocado, Greek yogurt or pureed prunes.


Cooking oil, lard, cooking spray, and butter or margarine are used as substitutes for shortening. When substituting for shortening, bakers can expect to see changes in the texture and color of baked goods.


Generally, olive oil can be used in recipes that call for melted solid shortening. It cannot always replace solid or semi-solid shortening in recipes. Olive oil is itself a liquid form of shortening, a word coined to describe fat's effect on the gluten in flour; it shor...


Substituting vegetable oil for butter in cooking many items is a viable option and a healthy decision. Vegetable oil contains polyunsaturated and monounsaturated fats, while butter contains saturated fat.


The best substitute for shortening when baking biscuits is butter or margarine. If a recipe calls for 1 cup of shortening, then 1 cup plus 2 tablespoons of butter should be used.


To convert shortening amounts to butter amounts in a recipe, multiply the weight of the shortening by 1.25 to obtain the weight of the butter required. Multiply the butter weight by 0.15 and subtract a corresponding amount of liquid from the recipe.