Olive Oil for Butter in Baking Sweets

[chiffonade]

Isn't it true that part of the purpose butter serves is its density? Even when soft, butter remains solid until touched and aren't there certain cakes where this feature is necessary - so olive oil would not be a suitable substitute?

[starlite]

Isn't it true that part of the purpose butter serves is its density? Even when soft, butter remains solid until touched and aren't there certain cakes where this feature is necessary - so olive oil would not be a suitable substitute?

Well, yes, however, when you boil it all down, fat is fat and fat contributes to texture. Melt butter and you've got the equivalent of oil - in a sense (stress that). However, for some fancy cakes and even some cookies and such, yes, you would want to use real butter for the best results in texture and flavor. However, you can do your heart a ton of good by using olive oil as much as possible. I do it all the time and quite frankly, my cakes haven't suffered at all. In muffins it's great. And cake mixes - no difference there.

When I make a special cake I do use the ingredients exactly as specified - no substitutes. Sometimes it's shortening, sometimes butter - but for something special or a special occasion, I'm a believer in enjoying "the real thing"!

See, I am a fitness and nutrition consultant so I'm working with this type of thing daily and I look for ways to cut fat and all the "bad stuff" out of foods I cook and eat on a regular basis; therefore, much of what I know about is geared in that direction and recipes I have/give/sell are as well. That is why I enjoy this forum because I see "the real thing" and in the short time I've been a member, I've learned several things and even discovered names of recipes I never knew existed in my world of de-fatting, de-cholesterizing yada, yada yada..lol. I watch the cooking channel now as well and see much I have never heard of. There is one chef - I cannot think of his name off hand but he is on every morning - he deep fries so many things and you see, I wouldn't get within 10 feet of a deep frier much less eat something deep fried - however! I love learning about it! It's a big world of food and ways to cook it and it all fascinates me! It just so happens I know the most about the "healthy" stuff and the least about the "normal" stuff.

Sorry - got on a roll here didn't I?!?!

[chiffonade]

Grazie! And I don't mind you getting "on a roll." More information is better than less - especially coming from a fitness and nutrition professional.

[Svadhisthana]

This may be a stupid question, but..........
I read that you can freeze olive oil and use it as a solid in recipes to replace a solid fat. Would that work? For example, you are making scones and the recipe tells you to cut int the butter into the dry ingredients to make a "pebble-like" mixture just before adding your wet ingredients. Is there any way to sub. olive oil in recipes where the butter needs to be cut in? Scones, pie crusts, crackers, etc.?

[starlite]

Is there any way to sub. olive oil in recipes where the butter needs to be cut in? Scones, pie crusts, crackers, etc.?

No, I don't think olive oil would freeze, but what I do is keep a bottle in the frig and use it in some crusts. It works well in graham crusts you don't have to roll, and in "real" crusts where one should really use shortening or butter I have and do use it but you can tell the difference in the dough some. I have to say the flavor is fine- but then I'm so used to this I don't really know if someone not used to doing this would think so!

If the olive oil is a real flop for this type of thing, I use Smart Balance - it's a chilled spread so not perfect but it does help make a mixture crumbly a bit better than the olive oil in some recipes.

Olive oil is, as you know, unsaturated which basically in nutrition speak, means it is liquid at room temp therefore classified as monounsaturates.

I guess in short, this is something you could try experimenting with. It may work better in some recipes than others - that's what I find, anyway. For myself and my dad who I make a lot of desserts for, I always use the olive oil or Smart Balance, even if it means the dough isn't quite as easy to work with - or has the same texture it would with butter or shortening. For example, I can tell you right off a pie crust doesn't come out as flaky and tender - shame, I know...

One more thing - if you're out to impress, do it the "normal" way!
But if it's for you and your overall health - give it a try when you're in an experimenting mood and see if it works for you. That Smart Balance I mentioned has no trans fats and I use it all the time in cooking with success if that helps a little..hope so because right now I'm thinking I may have confused you more than helped!
Sigh.

[markdchef]

Again a plug for Earth Balance spread. It is natural spread that holds together by the inclusion of palm oil (3g of saturated fat) blended with olive oil and soybean oil with beta carotene and vitamin E. No trans fatty acids no partially or hydrogenated oils or DAIRY! I use it all the time in baking.

[panini]

markdchef,
Is the Earth Balance a comercial or retail product?
My wife bought some of the smart balance, I'm not sold on that product. I know something turned me off in the ingredients, can anybody recall whats in it.

[markdchef]

Smart balance is a different product for assisting in lowering cholesterol.

Earth balance and Soy Garden are made by GF foods and are sold in Whole Foods, Wild Oats, HFS, Trader Joes, Kings, and some specialty stores. It is dairy free, trans fat free, and vegan.

I do not use any hydrogenated oils or any other spreads. A lot of them are pretty awful. Spectrum does not melt well or taste good.

[starlite]

I can't find Earth Balance where I come from - but am watching for it all the time. It's good to hear it spoken so highly of - now I just hope the stores get it pretty soon!