Vegetable Oil Substitution...

Decorating By paula19 Updated 21 May 2009 , 11:23pm by mellee

paula19 Posted 21 May 2009 , 10:25pm
post #1 of 3

I'm baking a cake for my sister's birthday and I'm running out of vegetable oil. I read that you can use olive oil, preferably light, or shortening, or applesauce. I think I'm gonna go with the olive oil, even though it's extra virgin, since I read that shortening changes the texture of the cake icon_confused.gif Plus, I don't have applesauce right now. Any opinions you guys? If you have used the substitutes let me know the results please. TIA.

2 replies
jsmith Posted 21 May 2009 , 10:29pm
post #2 of 3

I usually substitute melted butter for vegetable oil.

mellee Posted 21 May 2009 , 11:23pm
post #3 of 3

Paula, I'm not remotely an expert cake maker, but I AM a good cook. I think you're asking for trouble with extra virgin olive oil. The taste itself will make things "weird." Plus it really shouldn't be heated above 250 or so. You could probably get away with extra light olive oil. And melted butter sounds yummy as jsmith suggested. Hope it works out for you! icon_smile.gif

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