How Do You "cream" Vegetable Oil???

Business By sarahratz Updated 20 Feb 2015 , 5:00pm by costumeczar

sarahratz Posted 19 Feb 2015 , 9:14pm
post #1 of 7

Making my first sugar-free cake for a customer. My recipe calls for 1/2 cup cooking oil.

In the directions is says to Cream oil and gradually beat in the sugar substitute.

How do you 'cream' cooking oil?? 

6 replies
georgiacakelady Posted 19 Feb 2015 , 9:37pm
post #2 of 7

ACould the recipe possibly be referring to shortening? That would be my only guess.

MimiFix Posted 19 Feb 2015 , 10:02pm
post #3 of 7

"Stir" is more applicable. It was just a poor choice of words.  

kazita Posted 19 Feb 2015 , 10:12pm
post #4 of 7

AIt must mean shortening. ...not liquid oil...

costumeczar Posted 20 Feb 2015 , 1:14pm
post #5 of 7

Quote:

Originally Posted by MimiFix 
 

"Stir" is more applicable. It was just a poor choice of words.  


I'd go with this. I doubt they'd make a mistake about veg oil vs. shortening, but about terminology, yes. If you do it and it flops you could try it with shortening and see if that works, but I bet @MimiFix is right on this one.

leah_s Posted 20 Feb 2015 , 2:02pm
post #6 of 7

AI have a Martha Stewart recipe for Hummingbird cake that uses oil and sugar and unless my memory has failed the instructions do say to cream the two for five minutes. #impossible

costumeczar Posted 20 Feb 2015 , 5:00pm
post #7 of 7

Quote:

Originally Posted by leah_s 

I have a Martha Stewart recipe for Hummingbird cake that uses oil and sugar and unless my memory has failed the instructions do say to cream the two for five minutes. #impossible


Well, Martha Stewart sucks, so yeah...

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