Corn Oil Or Vs. Vegetable Oil

Baking By mike83 Updated 2 Jun 2011 , 12:45am by manahigh

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mike83 Posted 1 Jun 2011 , 11:06pm
post #1 of 4

So I have had a bottle of corn oil left from a red velvet cake I made a while ago. Does anyone know if it can be interchangeable with vegetable oil without affecting the taste or quality of different flavor cake cakes?

3 replies
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mena2002 Posted 2 Jun 2011 , 12:22am
post #2 of 4

I personal don't know, but try it out by making some cupcakes, you can never have enough excuses to make cupcakes icon_wink.gif

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Sangriacupcake Posted 2 Jun 2011 , 12:42am
post #3 of 4

For baking purposes, they're interchangeable. I've used corn, vegetable, and canola oil in cake recipes with no noticeable difference. If you were frying food, corn oil would be better because of its higher smoke point.

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manahigh Posted 2 Jun 2011 , 12:45am
post #4 of 4

I interchange all oil whether its corn, canola or vegetable. After all, corn is a vegetable. The only one I wouldn't because of the stronger flavor is olive oil. HTH

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