What is the correct proportion to replace butter with oil in a sweet recipe? Our pastry chef answers
You don't have butter in the fridge, but do you want to prepare a dessert that requires it among the ingredients? Nothing could be easier: to prepare biscuits, pies and cakes you can easily use the oil!
Replacing butter with oil may also be necessary if you are lactose intolerant and will also allow you to obtain lighter sweets. But to replace the butter with the oil in the preparation of shortbreads and cakes, some clarifications are needed: we asked our pastry chef for help Emanuele Frigerio, teacher at the courses of The Italian Cuisine School.
How to replace butter with oil
Pastry is all about chemistry. Butter contains on average 80% fat and 20% water, while oil is only fat. Due to their different composition, to replace the butter with the oil it is necessary to use different doses: the amount of butter must be replaced with a dose of oil of about 18-20% less. For example, for 100 grams of butter it will take about 80 ml of oil.
Obviously, the proportion is also valid in reverse: if you have a recipe that includes oil, but you want to use butter, just use about 20% more.
Replace butter with oil: which oil to choose?
What is the best oil to use to prepare delicious desserts? Choice is all about taste. Surely you can use theextra virgin olive oil, but its intense flavor may not be liked by everyone, especially the little ones. Its aroma will certainly be very strong, so it all depends on the dessert you are preparing and your taste.
With the same conversion rules we talked about before, you can use it seed oil. Peanut oil, sunflower oil, corn oil or rice oil are fine.
Watch the video below recipe by Emanuele Frigerio to prepare biscuits without butter and without eggs.
This recipe has already been read 178 times!