University of Nebraska Cooperative Extension in Lancaster County
COOK IT
QUICK

Helping you prepare healthy foods in a hurry
Alice Henneman, MS, Registered Dietitian and Extension Educator
University of Nebraska Cooperative Extension in Lancaster County

 
Substituting Oil for a
Solid Shortening

There is no standard procedure to substitute oil for a solid shortening in baked products. While oil is 100% fat – butter, margarine and other solid shortenings are lower in fat on a volume for volume basis.

Also, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. This procedure is often referred to in a recipe as "creaming." If you try to cream ingredients with oil, your baked product is likely to be more compact and oily in texture.

Your best bet is to check with the companies that make oil – most have toll-free numbers or addresses that you can contact for more information and recipes.

Also, check your cookbooks, the library and the Internet for recipes that use oil.

 

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Developed By:

Alice C. Henneman, MS, RD
Extension Educator
University of Nebraska
Cooperative Extension in Lancaster County

Fax: (402) 441-7148
Phone: (402) 441-7180
E-Mail: ahenneman1@unl.edu
Web site: lancaster.unl.edu/food

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Use of commercial and trade names does not imply approval or constitute endorsement by the University of Nebraska Cooperative Extension. Nor is criticism implied of products not mentioned.

For more information about preparing healthy meals, contact your local University of Nebraska Cooperative Extension Office; for the location of the office nearest you, click here. For a listing of Cooperative Extension Offices throughout the United States, click here.

Address: 444 Cherrycreek Road, Lincoln, NE 68528-1507, Phone: 402-441-7180

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