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Loc: In my own little world
|Posted: 2/1/2013 10:21:52 AM|
I keep seeing this thing on pinterest that to make a box mix taste more like homemade, substitute melted butter for the oil, add one extra egg, and add vanilla. Does this really work? I have always thought you can't substitute butter for oil. I'd rather use butter if I can, just because I like butter. LOL
Ancient Ancestor of Pea
|Posted: 2/1/2013 10:23:43 AM|
I wouldn't because butter is a solid and has different properties than a liquid oil. In a cake receipe, I would usually substitute 1/2 the oil with applesauce.
Loc: Upstate NY
|Posted: 2/1/2013 10:26:23 AM|
I never put the oil in a cake mix. Makes for a lighter cake. I don't add any other liquid to compensate for the lack of oil.
Leads a Charmed Life
Loc: East Coast
|Posted: 2/1/2013 10:28:44 AM|
No just add more liquid like sour cream.
|Posted: 2/1/2013 10:33:54 AM|
I substitute butter in my cakes all the time. I don't melt it, I used it softened. Makes the cake mix fluffier somehow, and the cake is more moist. I also bake mine for 3-5 minutes less than the recipe calls for.
I don't add the other ingredients that you mentioned, though.
I reject your reality & substitute my own
Loc: Big Sky Country
|Posted: 2/1/2013 10:34:29 AM|
I use applesauce instead of oil
Loc: The Land of Steady Habits
|Posted: 2/1/2013 10:42:07 AM|
I've made cake with only the mix and a can of diet coke. I think it's fine to try. Although, as far as packaged foods, I think cake from a mix tastes as good as cake from scratch.
| "People seem not to see that their opinion of the world is also a confession of character." - Ralph Waldo Emerson|
Getting blonder every day
Loc: LI girl, livin' in the gulf
|Posted: 2/1/2013 11:17:48 AM|
Hmm, if it calls for MELTED butter, that's a different story than softened butter, so I'd say YES, it could be done with nary a consequence. I've done it.
|Posted: 2/1/2013 1:57:43 PM|Absolutely.
When you make a cake from scratch you cream the butter and sugar first, not the oil and sugar right? Both oil and butter are 99% fats so it's a fine substitution. And tastes better.
Ancient Ancestor of Pea
|Posted: 2/1/2013 2:18:32 PM|
yes, your cake will be a bit denser.
You could try adding just the yolks with the wet ingredients. I would whip the whites and fold them in.
Loc: Utah... somewhere in this big city! Finally!!
|Posted: 2/1/2013 2:39:46 PM|
Until I read it here, I'd never even heard of putting oil in a cake mix, it's always been butter. I've never known anyone who has used oil, is it the norm over there? Even our packet cake mixes use butter, always have.
But I've never heard of using apple sause, sour cream or soft drink either. As you can probably tell, I hardly ever bake and when I do its from a packet. The apple sause sounds nice though, I must try that one day.