When a cookie recipe calls for 2 sticks of butter, can i use just 1 cup of Land O' Lakes spreadable butter with olive oil?
The recipe is asking for 2 sticks of butter.
But I don't have any butter sticks.
Would it be okay to just use 1 cup of the Land O' Lakes spreadable butter with olive oil?
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4 Comments
Margarine, or hydrogenated (water emulsified into liquid oils to made them "solid" or "spreadable" & opaque) fats, usually have a little more added to them besides fat and water, so they, too, do not act like butter.
I do a fair amount of substitutions in my baking, and I've gotten to be ok at parve and GF baking, but very few ingredients do what butter does in a cake or a cookie.
But baking for yourself and your family and friends is all about the flavors and textures you prefer. You might find that a cookie made with emulsified olive oil spreads/thins quite a bit more than one made with butter, for example - but if that's to your liking than you've learned something new :} In a cake, a substitution might be more tricky because butter, creamed with sugar, binds with the protein in eggs and holds air to create an airy crumb.
Please do let us know what you decided to go with - all baking is a lifelong experiment - with less right or wrong answers, and more delicious and curious foods!