Butter Vs. Oil

Baking By ryleegirl02 Updated 10 Sep 2008 , 2:55am by JanH

ryleegirl02 Posted 10 Sep 2008 , 2:40am
post #1 of 2

Can you use oil in place of butter? I've subbed sour cream for milk and it works. Just trying to get the moistest cake possible.

1 reply
JanH Posted 10 Sep 2008 , 2:55am
post #2 of 2

Hi and Welcome to CC, ryleegirl02. icon_smile.gif

Decoding CC acronyms:


Butter is 80% fat and 20% water, while oil is 100% fat.

Substituting oil for butter will give increase the amount of fat by 20%.....and decrease the amount of "liquid" by 20%.

Baking is a science and a well balanced formula will yield the best results!

CC recommended scratch recipes:


EVERYTHING you ever wanted to know about making your 1st tiered cake:
(Recipes, how-to's and much more.)


Links to Wilton's updated cake making & decorating links:



Indydebi's illustrated guide to cutting neat slices of tiered cakes:
(So much easier than Wilton's method.)



Quote by @%username% on %date%