AuntNancyBakes Posted 22 Aug 2012 , 11:13pm
post #1 of

I want to get a piggier flavor in a cake for a bacon party.... I have an Italian cream cake recipe that calls for 1 stick of butter and 1 cup vegetable oil. How much of which fat should I substitute with bacon grease?
Nancy

4 replies
rosa369 Posted 22 Aug 2012 , 11:28pm
post #2 of

I suppose the oil.

cakeyouverymuch Posted 22 Aug 2012 , 11:56pm
post #3 of

Bacon fat at room temperature has somewhat the same consistency as butter at room temperature. I would sub the bacon fat in place of the butter. That they are both animal fats should not affect the consistency of your batter and the crumb of the final product. If you sub the oil with a solid fat you will be changing the liquid content of your batter and that might not be good for the final product.

KoryAK Posted 23 Aug 2012 , 2:59am
post #4 of

Yep, sub the butter.

yehhuii1956 Posted 23 Aug 2012 , 3:41am
post #5 of

If you sub the oil with a solid fat you will be changing the liquid content of your batter and that might not be good for the final product.Image

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