Hello and new question
- Thread starter mawi
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Maverick2272
Washing Up
Hello and welcome to DC!! You could post this question in the dessert forum under cakes but more than likely someone will come along and answer it shortly anyway!
Just not me, baking is not my strong suite!
Just not me, baking is not my strong suite!
PieSusan
Washing Up
Hi Mawi. I think it depends on the recipe. Maybe one of the professional chefs can answer your question.
Scotch
Head Chef
Generally in baking you can successfully substitute any solid fat for another solid fat (e.g., vegetable shortening for butter and vice versa) or any liquid fat for another (e.g., corn oil for olive oil), but you can't substitute liquid for solid or solid for liquid without affecting the texture of the end product.
Bottom line: it might work, but you'll very likely be unhappy with the result.
p.s. -- You can't use low-calorie or reduced-fat spreads in place of either solid or liquid fats in baking as such products usually contain a significant amount of water.
Bottom line: it might work, but you'll very likely be unhappy with the result.
p.s. -- You can't use low-calorie or reduced-fat spreads in place of either solid or liquid fats in baking as such products usually contain a significant amount of water.
