Why we LOVE BOTH?!
As someone who enjoys baking and cooking, I am often faced with the dilemma of choosing between butter and oil for my recipes. Both ingredients have their own unique benefits and drawbacks, which can make it difficult to decide which one to use. In this post, we will explore the positives and negatives of using butter and oil in baking and cooking.
Let’s Finally Clear The Debate: Butter vs. Oil in Baking
BUTTER
Let’s take a look at butter. BUTTER, not margarine.
Butter is a dairy product that is made by churning cream or milk until it becomes solid. It is commonly used in baking and cooking because of its rich flavor and ability to add moisture to recipes. However, butter is also high in saturated fat, which can be harmful to our health if consumed in excess. AVOID THAT!
However, as mentioned earlier, butter is high in saturated fat. This can be a concern for those who are trying to maintain a healthy diet. Saturated fat has been linked to an increased risk of heart disease and other health problems. Additionally, butter can be expensive, especially if you are using high-quality, organic butter. Thankfully we have a butter alternative recipe: https://whippedit.com/2021/11/19/best-homemade-seasoned-herbs-butter/, which is great for both baking and cooking, with some adjustments.
Butter is a source of dietary fat, which is an important source of energy for the body. Consuming moderate amounts of butter can help provide sustained energy throughout the day. Consuming moderate amounts of butter can also help promote feelings of fullness and satiety, which can help prevent overeating and promote weight management.
OIL
Now on to oil…
Oil is a liquid fat that is extracted from plants like olives, soybeans, and sunflowers. It is commonly used in cooking and baking because of its neutral flavor and ability to withstand high temperatures. However, not all oils are created equal, and some can be harmful to our health if consumed in excess. For instance, soybean has been linked to hormonal imbalance and a disruptive digestive system. AVOID SOY!
One of the main benefits of using oil in baking is its ability to create a tender texture in baked goods. Oil helps to keep baked goods moist and tender for a more extended time, which can make them more enjoyable to eat. Additionally, oil is often less expensive than butter, with a longer shelf-life, making it a more budget-friendly option.
Oil is also a healthier option than butter in terms of its fat content. Most oils are low in saturated fat and high in unsaturated fats, which can help to reduce cholesterol levels and improve heart health. However, it is important to choose the right type of oil for your recipe. Some oils like coconut oil are high in saturated fat, while others like canola oil are high in omega-3 fatty acids.
One of the drawbacks of using oil in baking is its lack of flavor. Unlike butter, oil does not have a distinctive taste that can enhance the flavor of baked goods. Additionally, oil can create a greasy texture on the outside of baked goods, which may not be desirable for certain recipes.
DECISIONS DECISIONS!
In conclusion, both butter and oil have their own unique benefits and drawbacks when it comes to baking and cooking. Butter adds flavor and moisture to recipes, but is high in saturated fat and can be expensive. Oil creates a tender texture in baked goods and is a healthier option than butter but lacks flavor and can create a greasy texture. Ultimately, the choice between butter and oil will depend on your personal preferences, what your cooking or baking and dietary needs.
In Baking
Butter is required for cookies. NO EXCUSES!
Oil is best with cakes, unless a butter cake. Truthfully, some of the best cakes made have both butter and oil in its recipe.
Here’s our Perfect Pumpkin Pie Cake: https://whippedit.com/2023/10/30/perfect-pumpkin-pie-cake/ , which uses both oil and butter.
Butter, while adding flavor to a dessert, also allows some structure to hold, unlike oil. Complex cake designs are best with butter-based cakes.
The best type of butter to buy:
- Grass-fed butter: Butter made from the milk of cows that have been grass-fed is often considered a healthier option. It also tends to have a higher content of beneficial nutrients like omega-3 fatty acids, vitamin K2, and antioxidants. Natural = better (most of the time)
- Organic Butter: this butter ensures that it has been produced without the use of synthetic pesticides, antibiotics, or hormones.
- Unsalted Butter: Not sexy, but is fresher than salted, and allows for more control over your baking or cooking
- Cultured Butter: made by fermenting the cream before churning it into butter. The average person can make this with room temperature heavy cream, a cheesecloth and a mixer. It also has a very complex flavor.
- Glee: Ghee or Clarified butter is butter that has been simmered to remove the milk solids and water content. Quite popular in Asia, his butter becomes pure fat, with an extremely high smoke-point. It’s also a great butter alternative or substitute for vegans.
For those who prefer baking with oil rather than butter, we have provided additional reading material to satisfy your desire for more debate: https://www.epicurious.com/expert-advice/why-we-love-to-bake-with-oil-instead-of-butter-sometimes-article
In Cooking
If we’re cooking Biscuits or Mac ‘N Cheese?! BUTTER BUTTER BUTTER!!!
If we’re making most of everything else — from paella to stir-fry –oil, specifically a healthier oil such as grapeseed, olive oil or coconut oil.
If we’re frying a lot, the healthier oils can become quite expensive, so here’s our list of the best frying oils:
- Canola Oil: High smoke point, around 400°F. It’s also low in saturated fat and high in monounsaturated fat, which is considered a healthier type of fat.
- Peanut Oil: Neutral flavor, with a very high smoke point of 450°F. (Make note of allergies)
- Vegetable Oil: Smoke point of around 400-450°F, depending on brand. Inexpensive.
- Sunflower Oil: High smoke point, around 450°F.It’s also low in saturated fat and high in vitamin E, which is an antioxidant that can help protect your cells from damage. (We need some healthiness with all this frying)
- Safflower Oil: Safflower oil has an extremely high smoke point of around 510°F. And like Canola Oil, it’s also low in saturated fat and high in monounsaturated fat. So why #5? The previous oils are cheaper.
Ultimately, the best oil for frying depends on your personal preference, budget and dietary needs. It’s important to choose an oil with a high smoke point and avoid oils that are high in saturated fat or contain harmful trans fats.
Pricing
We end with pricing. While we love both, butter and oil in cooking and baking, we still have a budget. Anyone who has done any shopping in reason years knows that inflation has hit everything in the supermarket. As such, oil, generally, is the cheaper option for cooking than baking. Butter is required for many dishes, and sacrifices need to be made for gorgeous flavoring, but it’s not as budget efficient. Yes, some fine oils can put a dent in your wallet, but most dishes can be narrowed down to a few essential oils. In contrast, butter requires the best high-quality, which often comes with a hefty price tag ($$).
What’s the meal you’re cooking? That will determine if butter vs. oil is the best option. Is the fat the highlight of your meal? Are you baking or cooking? Here’s a breakdown of determining your best option for your next meal: https://www.bonappetit.com/story/butter-vs-oil
