If you are searching for a shortening substitute, to be used in pastries, biscuits and cakes, then, butter or margarine are good choices. Use butter-flavored and regular shortening interchangeably. Shortening contains trans fatty acids. So you must know which substitute can be used in a particular food recipe, so as to avoid any change in flavor and texture. I don't think you want to use olive oil in cookies. Shortening Substitute - Group Recipes. Cookies. However, olive oil is not appropriate for baked goods which are sweet. Join Yahoo Answers and get 100 points today. It is also healthy. These cookies will be stored in your browser only with your consent. 1. Earlier, lard was commonly used as shortening. Though there are various options, you have to choose the one which is best suited for your recipe as well as your health. Mix oil, sugar, eggs, and vanilla until fully combined. You will have to carefully add the oil to the recipe using the ratio of three parts extra virgin olive oil being equal to four parts butter. It is more suitable for cookies, which will become denser and sweet. The short answer? If you need to substitute, use margarine or butter. You shouldn't have any issue when substituting butter for shortening here. Many pie dough recipes use a combination of butter and vegetable shortening as fats. But Crisco can be used in recipes both in the solid form and in the melted or liquid form. Why we chose cookies We provide informative and helpful articles about ingredient substitutes, healthy eating, and all around cool stuff about food and recipes. You can’t easily substitute butter for oil or shortening in most cookie recipes. You certainly can use a combination of butter and shortening in most recipes. Vegetable oil is perfect as a substitute, if the shortening is meant to be used for deep-frying. However, olive oil is not appropriate for baked goods which are sweet. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. Instead of using a very unhealthy choice, you can use other ingredients that will g… Get Creative. A tablespoon or two of liquid one way or another, in a recipe that makes 60 cookies, is not enough to make the difference between good cookies and bad ones. These are also non-hydrogenated fats, which are tasty and contain no artificial additives. Cookies come in a wide range of shapes, sizes and textures, but most are based on a relatively small handful of ingredients. In other words, you can use a cup of oil instead of a cup of shortening. These ingredients can easily take the place of oil in a recipe. Now for the real results. You can substitute shortening with the same amount of butter or margarine, if the latter is measured by volume (one tablespoon butter/margarine for a tablespoon of shortening). Health conscious people can opt for low-fat versions of these products. The body does not digest trans fats well. Sub the shortening for butter or margarine if you need to. When substituting, beware that shortening is usually referenced in the solid form, as in cans of Crisco. Olive Oil: Olive oil can be used as a substitute for butter in baking by using 3/4 cup of olive oil for every cup of butter called for. Using olive oil in desserts is nothing new; traditional recipes for cakes and cookies using olive oil have been around for generations. No absolutely not. It can replace shortening in grilled sandwiches and other such food items. It can't hurt to take half your batter and experiment! However, if the recipe does not call for the shortening to be melting you might not reach the desired outcome. Yes. Recommended reading: Best Olive Oil Dispensers. Remember that almond oil has a nutty taste, so it may not be suitable for recipes that don’t mix well with this flavor. "YES" you can use olive oil. 1 cup oil 1 cup brown sugar 2 eggs 1 tsp vanilla 1 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 4 cups quick-cooking oats. What about Coconut Oil? These cookies do not store any personal information. I couldn't believe it, but she swears by it. Olive oil has much less saturated fat than butter. In these cases, go with a different vegetable oil. Many shortenings are based on lard, so this makes a good substitution for shortening. Olive oil cookies tend to have a crispy exterior and a more cakey interior than cookies made with butter. For example, if your brownie recipe calls for 2 cups of shortening, use one cup shortening plus 3/4-cup yogurt. Today, we have many different types of shortening, but the term is mostly used to denote vegetable shortening with 100% fat content. It is also healthy. Copyright © Tastessence & Buzzle.com, Inc. Shortening is sold in cans and easier-to-measure sticks. Yes, you absolutely can replace the Crisco with butter when making cookies, and in some cases you can even tell by the better taste. These aren't exactly gourmet, but work in a pinch. It comes handy and is easily available in kitchen ingredients. You could substitute shortening for oil in a cake mix, but it is not recommended. It can replace shortening in grilled sandwiches and other such food items. —B.D., Huntsville, Alabama Yes, you can substitute vegetable oil, cup for cup, for the shortening in the cake portion with a few changes in method. Substitutes for shortening include butter, coconut oil and other items used in accordance with our table. The benefits of baking with olive oil instead of butter include: Olive oil cuts the amount of fat in your recipe by about 25%. Still have questions? If you need to substitute, use margarine or butter. Coconut oil has emerged as the newest healthy oil for cooking and baking. Can I Substitute Oil for Shortening in a Cake? Remember, when making substitutions be sure to measure accurately for best results. If necessary, butter can be substituted for shortening. I do not suggest substituting oil … Apart from that, shortening contains very less water and it is perfect for baking recipes, which require a high ratio of fat to flour. Butter however will give cookies an unusual look but tastes good. No Bake Cookies – In most cases, the butter helps the cookies set up, so you’ll want to use a highly-saturated oil, like coconut oil or palm oil (or shortening). Olive oil has it's own distinct flavor and it is not at all complimentary to cookies. Unlike butter, olive oil is low in saturated fat and rich in antioxidants. In terms of conversion, ½ cup of butter can be replaced by ¼ cup and 2 tablespoons of olive oil. I follow the ratio of using a half cup of butter together with 3/8 cup of coconut oil as substitute for 1 cup of palm shortening. Home bakers, too, increasingly are foregoing the butter and baking cakes, tortes, brownies and more with olive oil. If you need to substitute, use margarine or butter. So we decided to put one of our tried-and-true gluten-free recipes to the test: Gluten-Free Chocolate Chip Cookies. But make sure that you enjoy the flavor of this animal fat and is not concerned about its high fat content. 1 cup oil 1 cup brown sugar 2 eggs 1 tsp vanilla 1 cup flour 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 4 cups quick-cooking oats. Cakes are most often made in one of two ways: You can't convert all recipes from solid shortening (butter/margarine) to liquid shortening (olive oil/vegetable oil). It will retain the taste and the food will be healthier than that made using the vegetable oil. Vegetable oils that are in liquid form are hydrogenated to solidify as fat. But don’t use it as a substitute if the recipe requires melting of shortening. Vegetable oils are hydrogenated so they’ll be solid at room temperature. Around 73% of the total oil content in olive oil is monounsaturated fats containing oleic acids. Olive oil is resistant to high heat and is a healthy cooking oil option. It does not have the tangy taste that the regular olive oil has. Then there is the taste. In other words, you can use a cup of oil instead of a cup of shortening. Shortening is a semisolid fat that is used to make the flour more crumbly, for baking. But don’t use it as a substitute if the recipe requires melting of shortening. Olive oil is another alternative to butter, touting around 120 calories per tablespoon, 14 grams of total fat, and 0 grams of cholesterol. In addition, all vegetable oils, including olive oil, are pure fat and contain about 120 calories per tablespoon. Some people resort to animal fats like lard and suet, as substitutes for shortening. You can’t easily substitute butter for oil or shortening in most cookie recipes. 10. Generally speaking, this is because they contain at least some fat and/or pectin, a gluten inhibitor and thickening agent. If the baking recipe calls for eight tablespoons of butter you will substitute six tablespoons of olive oil. You can buy a shortening at the health food store or some groceries that is not hydrogenated. These basics include flour, eggs, fat, sugar and flavorings. No one will even know you’ve made the swap! Olive oil has it's own distinct flavor and it is not at all complimentary to cookies. Butter or oil is the fat component in the majority of cookie and baked good recipes, which is great for adding rich flavor and crisp texture but also contributes extra calories. If you are not perfectly happy with your recipe, try substituting. We hope you are enjoying Tastessence! If you measure by weight, you have to take 25% more butter/margarine. Most people are unsure when you can substitute different fats 1:1 for one another: what the difference would be if you used butter vs. shortening vs. oil, for example. Using olive oil reduces cholesterol and saturated fats when it is used in place of other fats. Depending how these ingredients are combined, the resulting cookies can be crisp, chewy or soft and cakelike. All of the cookies looked almost exactly the same, save for the cream cheese cookie (#4) – … However, olive oil is not suitable for baking products that are sweet. Since the recipe asks for 3/4 cup shortening you will need 1/2 cup plus 1 tablespoon of oil. Trusted Results with Can i substitute oil for shortening. Substitute #4. Using butter will change the texture of the finished cookies. However, olive oil is not suitable for baking products that are sweet. Cookies. Peanut oil is said to be the ideal one for deep-frying, if you like its flavor. No Bake Cookies – In most cases, the butter helps the cookies set up, so you’ll want to use a highly-saturated oil, like coconut oil or palm oil (or shortening). We also use third-party cookies that help us analyze and understand how you use this website. Olive oil has no cholesterol. … However, substitutes may slightly alter the flavor and texture of the end product. Olive oil is considered the best option for this purpose. Substituting olive oil is a great way to get more monounsaturated fat and polyphenolic compounds in your diet. Butter does. But don’t use it as a substitute if the recipe requires melting of shortening. It can be either animal fat or vegetable fat, but the latter is used widely. Just use the olive oil on a one-for-one basis. Many shortenings are based on lard, so this makes a good substitution for shortening. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Olive oil is generally best used when sautéeing, cooking, or as a dip and glaze for breads and pastries. Our site includes quite a bit of content, so if you're having an issue finding what you're looking for, go on ahead and use that search feature there! Butter is … Shortening is flavorless. But with the invention of margarine and hydrogenated oil, the popularity of lard as a shortening, declined. 1 cup vegetable oil = 1 cup applesauce (baking only) 1 cup vegetable oil = 1 ⅓ cup melted butter. If a recipe, say, calls for half a cup of vegetable oil, use the same amount of olive oil. Shortening. You can use a 1:1 ratio of oil (or shortening) for the butter. As commercially available shortening is made of vegetable oils, you can use oil as a shortening substitute. You can substitute half of the shortening in a recipe with 3/4 the amount of yogurt. Technically, you "can" use olive oil, but it won't be the same. This recipe will be tender and very moist when made with vegetable oil but will not achieve the height that it could have if made with shortening. If you want to use margarine or butter in place of the shortening that would be even better.