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??
ACould the recipe possibly be referring to shortening? That would be my only guess.
"Stir" is more applicable. It was just a poor choice of words.
AIt must mean shortening. ...not liquid oil...
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.
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