To counteract this, many bakers add an extra tablespoon of liquid per cup of butter used, or they incorporate a small amount of oil into the butter mixture to retain moisture while still capturing the flavor of butter. However, this swap often leads to a less moist cake because butter can cause the starch to set faster.
Substitute Butter for Oil in Your Cooking
This is beneficial for cakes, where the extra liquid can create a softer crumb, but it can be disastrous for frying or when a recipe requires a very dry dough. For instance, if a recipe requires one cup of oil, using approximately three-quarters of a cup of butter will yield a more accurate fat content.
The goal when substituting is to mimic the texture and performance of the original fat while managing these unique properties. To compensate, you should use slightly less butter than the recipe calls for in oil.
Substitute Butter for Oil in Cooking Successfully
Butter has a much lower smoke point, typically around 300°F (150°C), because the milk solids burn at a lower temperature. The Science of Fat in Cooking To successfully swap these fats, you must first understand their fundamental differences.
More About Can you use butter instead of oil
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