Bakers! Earth balance/shortening replacement?
Posted by Sea_of_Green on Oct 03, 2009 · Member since Feb 2008 · 2515 posts
I never have earth balance or shortening in my house because I don't really bake, and I don't want to buy it for the occasion that I do :p. I know oil can work to replace some of the margarine in a recipe, but what else would need to be added to the recipe? I need help with equivalents, etc... basically, how can I come up with some good faux-balance?
I've replaced it entirely with canola oil before. I find that, in terms of mixing, oil adds more "liquid" (but it all melts once it's in the oven anyway). For cookies, the cookies spread much flatter and thinner with oil.
Usually, though, I replace with mostly oil and some margarine. Unless the recipe calls for melted margarine - then it's just oil.
I guess that the end result might not be exactly the same, since EB contains some water and (in the soy version) soy protein, but it's never differed that much for me.
I've subbed Earth Balance with canola oil, or done half oil and half applesauce in some recipes with much success. The applesauce gives it a delicate sweetness and moist texture. I've also used oil and apple butter in cookie recipes.
The Crisco butter/shortening sticks are also vegan. And that Nucoa margarine is vegan and cheaper than Earth Balance if cost is a concern.
I saw this on a vegan website on butter substitutions.
http://www.veganwolf.com/vegan_cooking_substitutions.htm#Vegan%20Butter/margarine
Vegan Butter/margarine/shortening/oil
Shortening, like regular crisco is vegan, and can be used in place
of butter in recipes. (Although it is not the healthiest choice.)
To make it healthier, use oil, like Canola and 3/4 the amount .
If a recipe calls for 1 cup shortening or butter, use 3/4 cup oil.
You can use margarine for baking without any noticeble difference in
the final product, if it contains at least 60% fat.
There are some very good vegan butter substitutes on the market,
and most of them are found in health food stores such as Earth Balance.
A real Margarine found in many regular supermarkets is Nucoa brand. ,
a stick margarine, so easily substitutes for any butter or margarine.
I know that blue bonnet light is also incidentally vegan, and for a box of four sticks at walmart is like less than a dollar. I bought some to keep at my parents' house for when I go there to bake, since even if it goes bad before I can use it all I don't feel like i'll have wasted a bunch of money on it (and it makes all my cookies turn out perfectly).
If you're looking for a light and fluffy texture, you'll want solid fats. Coconut oil is solid at room temperature, because it is a saturated hydrocarbon and thus lies nice and flat. Unsaturated oils are kinked, so they have lower melting points... but they should solidify at a low enough temperature. I've never actually tried it, but I have had olive oil harden to a buttery consistency in the fridge. Might be an interesting experiment.
I actually remember reading on a 'light flavor' olive oil bottle on suggested uses to use it as a butter sub, so that is definitely something to try!
Margarine sticks freeze well too, so you could keep some in the freezer and pull one out on the rare occasion that you need it. That way they'd last forever.
Applesauce can be used as a fat substitute in cakes and cookies. At least half or remove liquid. Ground flaxseed as is a good fat/egg substitute. Need to add water for this.
I have used applesauce, canned pumpkin, cooked mashed sweet potato in recipes. It actually turns out well. It makes baked goods spongier. Works best for cakes and sweet breads. 1/2 cup for cookies and 1 cup for cakes/breads. You can also add some oil to intesify the flavor.