Kristen is the Creative Director of Food52
Coconut oil is naturally solid at room temperature, like butter, as is shortening -- both will behave somewhat similarly to butter in baking.
It depends on what you are making. What kind of recipe are you trying to make substituting the butter?
@Couldn't be parve no recipe I jus no so many times I wanna bake we are outta butter and cant always go to the store for it then.
Thanks for your answers!
Personally, I would never sub for butter. The flavor loss will be noticeable. I always buy butter when it is on sale and compulsviely store 5 extra pounds in my freezer.
Please enter a valid email address.
Well played. You deserve a cookie.
Confessions from a serial rearranger
One Living Room, Two Ways
When You Just Wanna Cook
Cookbook or Meal-Planning Manual? Both!
For the Lazy Days
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)