Cake Central › Cake Forums › Cake Talk › Recipes › Substituting butter for oil?
New Posts  All Forums:Forum Nav:

Substituting butter for oil?

post #1 of 3
Thread Starter 
Hello everyone, I'm making a WASC cake for this weekend (this recipe: http://cakecentral.com/a/white-almond-sour-cream-cake-wasc) and it calls for oil but I want to use butter instead. Can I even do this? If so, how much butter would be substituted? How would it change the way I prepare the batter? Thanks so much!
post #2 of 3

Hi, i have found this. hope it helps you.

 

 

http://www.ehow.com/how_8209650_substitute-vegetable-oil-baking-cake.html#page=0

post #3 of 3

annakat444:  remember also that butter, unlike Crisco shortening or oil, also contains a bit of  water.

hopefully it's such an insignificant amount doesn't change the cake. Perhaps someone who has already done this will answer.

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Substituting butter for oil?