Substitues for Vegetable Oil -Spread-
A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have.
I found questions that deal with substituting either Butter for Oil, Oil for Butter, and Butter for Margarine and have read their answers.
However, despite now being able to extrapolate how likely substituting (which I think is the best alternative) Oil for (What is understand is) the Margarine-like product called for in the recipe, I found no questions/answers that address this swap specifically. Am therefore keen on the communities opinions on which is the best substitute, why and any caveats?
Best Answer
It's vegetable oil spread, not vegetable oil. It's just another name for margarine, which is normally made from vegetable oil. So substitute as you would for margarine, because that's what it is.
Without knowing the recipe, I have to assume oil is a bad substitute here, because generally you don't want to substitute a liquid fat for a solid fat. But if you're just melting it, for example, it wouldn't matter.
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Quick Answer about "Substitues for Vegetable Oil -Spread-"
- Olive oil.
- Walnut oil.
- Flaxseed oil.
- Avocado oil.
- Grapeseed oil.
- Sesame oil.
- Coconut oil.
- Summary.
What can I use instead of vegetable oil in cake mix?
The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions. There may be slight differences in texture and flavor, however all cakes will have good baking results.Can I use olive oil instead of vegetable oil?
Olive oil can be substituted for vegetable oil in dressings or marinades, and saut\xe9ed over low to medium heat. Since olive oil has a low smoke point, it shouldn't be used for recipes that require high heat. Olive oil isn't a good choice for baked goods due to its strong flavor.Healthy Alternatives To Vegetable Oil
More answers regarding substitues for Vegetable Oil -Spread-
Answer 2
In the US, to be labeled as margarine, the product must contain 80% fat per the Standard of Identity. The spread simply cannot be called margarine.
However, with a fat content of 70%, it is quite close to a standard margarine, and is likely otherwise the same thing.
Almost all recipes have enough tolerance that you could substitute regular margarine, real butter, or another vegetable oil 1:1. If you want to be more exact, you could approximate pretty closely (for easier math) by just using 3/4 the amount of a 100% fat product like shortening or vegetable oil, or 7/8 as much margarine or butter.
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