How do I substitute bacon fat in a cake recipe?
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post #2 of 5
8/22/12 at 4:28pm
post #3 of 5
8/22/12 at 4:56pm
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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.
post #4 of 5
8/22/12 at 7:59pm