Subbing for butter in baked goods?

[ljt2r]

OK, first question, if i was interested in subbing a less-than-half portion of the butter in baked goods with olive oil, what subbing ratio would I use?

Second, if I were interested in subbing out a less-than-half portion of the butter with something lower in fat, but am bothered by fruit/applesauce (just am, don't fight it just accept it), what else might sub? Would Greek yogurt or sour cream?

[Joanie B]

Laura, re: the olive oil subs, I have 2 olive oil baking books, here's the info in them:

Olive oil baking, Lisa Sheldon
Some ideas to keep in mind when converting recipes to use olive oil:
Be sure to use less olive oil in the recipe than the amt of butter you are replacing.
If a recipe calls for more than 1/2 c. butter, start by trying a combo of 1/2 butter and 1/2 olive oil in order to help maintain the original texture of the item.
Gen. speaking, cookies made w/olive oil take slightly longer to bake than those made w/butter and tend to be slightly lighter in color.

The other one has a sub chart (approximations):
Olive Oil desserts, Micki Sannar

butter, marg., shortening amt.// Olive oil amt.
1 tsp use 3/4 tsp
1 TBS use 2 tsp
1/4 c use 3 TBS
1/3 c use 1/4 c
1/2 c use 1/4 c + 1 TBS
2/3 c use 1/3--1/2 c
3/4 c use 1/2 c + 1 TBS
1 c use 2/3--3/4 c

Hope this helps!

[ljt2r]

The Sannar list was butter then olive oil, right?

And thanks, yes does help a lot.

[Joanie B]

yes, so much for spacing out a chart on here! I inserted the word "use" between the measures.

[Beth]

I only use applesauce in a couple of things -- it changes the texture too much on a lot of things. I have used nonfat plain yogurt in place of sour cream in a number of things and have used it place of half the butter in breads. I have used equal measure, but in breads, the flour can adjust a tad too since I work by feel rather than strict measure to finish. I haven't tried it in too many other things -- maybe a few cakes, but not cookies -- where the moisture difference would be most noticable.

[lindrusso]

Originally Posted by Beth

I haven't tried it in too many other things -- maybe a few cakes, but not cookies -- where the moisture difference would be most noticable.

I think making subs for butter in cookies turns them in to muffins. I either make them with butter or don't make them at all.

I do think that subbing oil for butter in things like muffins or quick breads works quite well though.

[ljt2r]

Originally Posted by lindrusso

I think making subs for butter in cookies turns them in to muffins. I either make them with butter or don't make them at all.

I do think that subbing oil for butter in things like muffins or quick breads works quite well though.

Yes my bars came out a little cakelike--although still really good. I used 3 T of olive oil for 1/4 cup of butter out of 1/2 cup butter (plus 8 oz mascarpone). I was curious however, I feel like there are some people on here who claim to always sub entirely olive oil for butter (I forget who) and so I wondered if I was crazy to not try subbing at least a little, given how many baked goods I make. I may try once more in a TNT recipe (this was an unusual recipe so honestly I suspect they might be a little cakelike, first time making) just to see how it changes it from what I expect.

Will keep it in mind re: muffins/quick bread.

[Beth]

Originally Posted by lindrusso

I think making subs for butter in cookies turns them in to muffins. I either make them with butter or don't make them at all.

Yep, that sums it up pretty well.