Ratio for replacing oil with BUTTER in box cake recipe?
I am making coconut muffins from Pillsbury Classic White Cake and am trying to do the opposite of the healthy trend of using oil in the cake recipe.
I want to use butter instead. The recipe calls for 1/3 cup of canola oil (and 3 whole eggs or 4 egg whites ). How much BUTTER do I use?
I want to melt the butter but saw another Yahoo Answer that said do not melt the butter unless the recipe said so. Well, obviously the recipe doesn’t say ANYTHING about butter since it insists I use oil. Is melting it OK? It will make my life easier not ot have to workin a stiff stick of butter.
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2 comments a "Ratio for replacing oil with BUTTER in box cake recipe?"
Use 1/3 cup MELTED butter.It tastes better too!
You can replace oil with butter in a one to one ratio. A few cautions however.
1) Normally butter is creamed with sugar in a recipe to avoid the butter and flour creating “the pastry effect” which happens when butter and flour are mixed. Since the sugar is already in the mix, you can’t do that.
2) DO melt the butter. If you don’t then you will get the above situation. AND, don’t mix the liquid ingredients before adding to the dry because the butter will solidify into chunks when it contacts the cold eggs.
3) Make sure your eggs and other liquid ingredients are room temperature AND mix in the eggs first to create a batter.
4) very Quickly stir the melted butter into your mix.
This is a pain in the neck but the only way to get your butter into the mix as a liquid. This is also the reason that packaged cakes call for oil instead of butter. If they packaged the sugar separately in the box so that it could be creamed with butter it would be a better product.
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