D

August 21, 2008 at 10:55am

What is your thoughts in substituting butter for canola oil? I'm watching my cholesterol and is avoiding high saturated fats. Hi D, When you substitute oil for butter in a baked goods that call for the creaming method, the liquid fat does not behave the same way as a solid fat, and you don't get the same light texture. I wouldn't suggest using just oil for a substitute, but you can experiment with using part butter and part trans-fat free shortening (another solid fat) to come up with a ratio you are happy with. Happy Baking! MaryJane @ The Baker's Hotline
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