Monday, 18 April 2011

Substitute for butter in baking


I went to bake and I realized I didn't have any butter. I heard that oil (any cooking/baking oil) would work but I never really looked into it. I did a little searching and I found this great and helpful chart so I thought I would share it with you!

Butter
Olive Oil
Butter
Olive Oil
1 teaspoon
¾ teaspoon
5 mls
3 mls
2 teaspoons
1 ½ teaspoons
10 mls
7.5 mls
1 tablespoons
2 ½ teaspoons
15 mls
12.5 mls
2 tablespoons
1 ½ tablespoons
30 mls
22.5 mls
¼ cup
3 tablespoons
60 mls
45 mls
cup
¼ cup
80 mls
60 mls
½ cup
¼ cup + 2 tablespoons
125 mls
90 mls
cup
½ cup
160 mls
125 mls
¾ cup
½ cup + 1 tablespoon
185 mls
140 mls
1 cup
¾ cup
250 mls
175 mls
2 cups
1 ½ cups
500 mls
375 mls

 

1 comment:

  1. Olive Oil, really? I had no idea. I learned the hard way that margarine is NOT a good sub for butter :)
    Now I just may have to give it a try and see how it turns out!

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