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Many recipes call for the use of
fat usually in the form of butter, shortening, margarine, or oil. In baking
these ingredients can sometimes be used interchangeably.
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Dairy Butter |
| Comes salted or
unsalted. Most recipes that call for butter imply 'salted'. If you use
unsalted butter you will need to increase the amount of salt in the
recipe.
Use butter, margarine, shortening, and
soy butter/margarine interchangeably.
Example: 1 cup butter = 1 cup of
margarine, shortening, or soy butter/margarine |
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Dairy Margarine |
| Margarine is
made from vegetable oil. Its approximate content is 80% fat (oil) and 20%
water. In most recipes it can be as a substitute for butter and
shortening.
Use butter, margarine, shortening, and
soy butter/margarine interchangeably.
Example: 1 cup margarine = 1 cup of
butter, shortening, or soy butter/margarine |
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Soy Butter/Margarine |
|
Derived from Soy, however it
can often contain dairy protein (casein). People who want to completely
avoid dairy should always check the ingredients. Soy products can cause
over-browning and often has a stronger taste, however it can be used
interchangeably with butter, margarine, and shortening.
Example: 1 cup soy
butter/margarine = 1 cup of butter, shortening, or margarine |
| Shortening |
| A vegetable oil
that has been processed into solid form. It is commonly used for frying
and baking. It is available in tubs or sticks and plain or
butter-flavored. Crisco is a popular brand found in the grocery store. Use
it interchangeably with butter, margarine, and soy butter/margarine.
Example: 1 cup shortening = 1 cup butter,
margarine, or soy butter/margarine. |
| Palm
Oil |
| The only type of
oil that is solid naturally at room temperature. This means it does not
require processing and hydrogenation like shortening. It has a mild to no
flavor and is perfect for baking. Use it interchangeably with traditional
shortening. It is generally found in natural foods stores or by special
order.
Example: 1 cup Palm oil = 1 cup
shortening. |
| Vegetable
Oils |
| Liquid at room
temperature. Derived from vegetables, nuts, or seeds. Common types are
Corn, Soybean, Canola, Sunflower, Peanut, Safflower, Olive, Avocado,
Walnut, Sesame, Hazelnut, and Almond. 'Vegetable' oil is generally a blend
of several kinds of oil.
The recommended oils for baking are
Canola, Sunflower, Vegetable, or Safflower. These oils have the mildest
flavor and do not affect the taste of the recipe. Olive oil is a little
more rich and can be used in bread recipes effectively.
If you want to substitute oil for butter,
margarine, or shortening you should keep in mind that it can lend a
greasiness to the finished product. It is not a direct substitute and the
other liquid ingredients may need to be slightly reduced.
Example: 1/3 to 1/4 cup oil = 1/2 cup
butter, margarine, shortening or soy butter/margarine |
| Light,
Low-Fat, Spread or Reduced Margarine |
| Most sources
agree that the use of light margarines or spreads should not be used in
baking. However, they can be used successfully with a few modifications to
the recipe. Since it contains about 60% vegetable oil and 40% water you
can use it in a baking recipe if you alter the liquid ingredients
slightly.
Fleischmann's produces two light
margarines that can be used in baking. These are suggested because they
are few of the only non-dairy margarines on the market.
- Unsalted Fleischmann's - Comes in
sticks. Free of all dairy ingredients, but does include Soy.
- Light Fleischmann's - Comes in tubs.
Dairy-free and Soy-free, it is derived from Corn and Canola Oils.
How to Substitute
1. Use 1/4 to 1/2 cup more Fleischmann's than butter, shortening, or
margarine in a recipe.
Example: 1/2 cup Butter, Margarine, or
Shortening = 3/4 cup Fleischmann's.
It is important to melt the Fleischmann's in the microwave for 30 seconds
to properly measure it.
2. Because Fleischmann's contains more
water content than butter you will probably need to REDUCE any liquid
ingredients such as water or milk that the recipe requires. Do this by
first adding the Fleischmann's and then slowly mixing your batter. Add the
other liquids slowly to the recipe, keeping in mind you will probably
reduce it by approximately 1/4 cup.
3. Follow the recipes instructions on
baking temperature and time. |
| Coconut
Butter |
|
A naturally saturated, non-hydrogenated, unrefined vegetable fat. It is stable which makes it ideal for baking and sautéing. Coconut butter is the same as coconut oil. Use as a substitute for shortening and butter in recipes such as pancakes, cakes and cookies. Unlike other substitutes it may lend a slight ‘coconut’ flavor to finished
products.
Example: 3/4 cup coconut butter = 1 cup butter |
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