Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?
I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for vegetable shortening. I don't eat vegetable shortening/margarine/crisco and am looking for a way to adapt this recipe.
4 lb powdered sugar
1 TB cream of tartar
1 1/4 c. of white shortening (crisco ... the sticks are easy to measure)
a pinch of salt
1 TB extract of your choice
3/4 to 1c. of water (maybe more depending on humidity)
Put all ingredients except the water into a mixer. Add 3/4 c. water, and slowly add more to make the consistancy of your choice. Mix on low speed 'til mixed, then on #6 or 8 for 6 to 7 minutes. Consistency should be "creamy" -- like cream cheese when soft. Stiff icing should be creamy also.
Best Answer
I don't know for sure, as I've never tried, but I doubt it would whip up into the right texture. Shortening is already a solid, so you're just introducing air. Sunflower oil is a liquid, so you'd want to solidify it somehow to make frosting.
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Quick Answer about "Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?"
Absolutely. Coconut oil stands out from canola, vegetable, and its other oil relatives, because it's naturally solid at room temperature (though if said room gets to 76°F or warmer, the solid oil will start to melt). Substitute coconut oil instead of shortening by following a 1:1 ratio.What can I use instead of vegetable shortening in icing?
Substitute sunflower oil for butter or shortening in cookie, cake or brownie recipes. Oil can create a different, denser consistency, but you can correct that by using three parts of oil in place of every four parts of solid fat like butter or shortening.Can you use sunflower oil instead of vegetable shortening?
Unsalted butter as a substitute for shortening adds a rich flavor. Use it to replace shortening in a 1:1 ratio in a recipe. For optimal results, use one-half shortening and one-half butter to make the frosting. The shortening will stabilize the frosting while the butter will add flavor and texture.What can I use in place of shortening in frosting?
Oil produces a moist cake that keeps well, usually three or four days. It is popularly used in carrot cake. Sunflower and vegetable oil can be substituted for each other.Icing FAQs Answered: Shortening Substitutes for Icing?
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