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:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

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:

http://forum.cakecentral.com/cake-decorating-ftopicp-3904583-.html

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

http://forum.cakecentral.com/cake-decorating-ftopicp-5958955-.html

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

http://www.wilton.com/cakes/making-cakes/

http://www.wilton.com/cakes/

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

http://cateritsimple.com/_wsn/page10.html

HTH

Quote by @%username% on %date%

%body%