Personally, I always use butter instead of vegetable oil. It makes for richer, more delicious flavor. You can also play around with tallow and lard depending on what you are cooking. Also, duck fat roasted potatoes are to die for.
Generally, yes, ok to use butter instead of oil in baking.
However, butter sold in USA supermarkets is average 80% fat (rest us milk solids and water).
Ways to compensate for this • use about 1 1/4 amount solid or room temp butter for 1 unit oil in original (and reduce liquid elsewhere in recipe); • melt butter and use liquid 1:1 for oil in original.
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However, butter sold in USA supermarkets is average 80% fat (rest us milk solids and water).
Ways to compensate for this
• use about 1 1/4 amount solid or room temp butter for 1 unit oil in original (and reduce liquid elsewhere in recipe);
• melt butter and use liquid 1:1 for oil in original.