In recipes where the flavor of butter is a star component, such as in shortbread or buttercream frosting, using oil will result in a noticeably different taste. Texture and Moisture Retention Substituting vegetable oil for butter often yields a moister final product.
The Science of Substitute Veg Oil for Butter: Texture, Ratios, and Limitations
Creamed butter and sugar mixtures, which rely on the abrasive nature of solid butter crystals to incorporate air for leavening, cannot be successfully replicated with liquid oil. Adjusting the Ratio Because oil is pure fat and contains no water, you cannot use a 1:1 ratio without altering the recipe's chemistry.
Neutral oils like canola, vegetable, or grapeseed are ideal for baking because they do not impart a strong taste of their own. In these cases, the structural integrity and rise of the pastry will be compromised if oil is used.
Understanding the Science Behind Substituting Veg Oil for Butter
However, this same mechanism can prevent the development of a crisp crust. As a general rule, use about three-quarters of the amount of oil as you would butter.
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