Photo: Ivan Samkov

Why do we use butter instead of oil?

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.

landolakes.com - Butter vs. Oil in Baking | Land O'Lakes

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The Role of Fat in Baking

You just can’t leave the fat out of a recipe when it comes to baking. All fats, whether solid or liquid, provide flavor and richness. It is important especially when you’re looking to create tender baked goods. Fat also helps with leavening, which is what helps the dough rise.

Provides Flavor

Baking with fats creates a rich tasting experience and more flavor overall. Another plus: cakes and cookies will be moister when baking with fat. Overall, baked goods made with fat taste better, that’s a fact 😊.

Tender Crumb

Fat creates tender baked goods by slowing down the formation of gluten. When fat coats flour it acts as a barrier between the protein and water. That’s why rich bread like brioche or cinnamon rolls are richer and more decadent in comparison to a baguette or Italian loaf, which don’t have any fat in them.

Leavening Agent

Solid fats, like butter, can help baked goods rise. When you cream butter and sugar together, it creates an aerated mixture that provides lift before, during, and after baking. Butter also contains water, and when the water evaporates, it creates flakey layers critical to a pie crust or biscuit.

Butter vs Oil in Baking

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it’s liquid at room temperature. Because of this, you can’t rely on oil to provide any leavening help in baked goods, which can result in a denser texture. In the photos of cookies and cake made with butter and oil below the top photo is made with butter and the second photo is made with oil. Oil is also a more neutral flavor, so it doesn’t provide as much flavor as butter. In order to maximize flavor and recipe success, we recommend you follow the recipe ingredient list when baking. If you have questions about a substitution for a recipe, please contact us at 1-800-328-4155.

More Information on Baking with Butter

Check out these other resources for more information on baking and cooking with butter and different fats.

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What gives chili depth?

Add a secret ingredient or two Some people swear that a shot of bourbon adds the perfect level of heat, while others use coffee, cinnamon or chocolate to add an extra depth of flavor. Sometimes, all you need is an acidic ingredient (like lime juice or vinegar) at the end to bring the flavors together.

tasteofhome.com - 12 Tips for Making Best-Ever Chili - Taste of Home

How long you cook chili absolutely makes a difference. Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don’t have time for a long simmer, try using a slow cooker or making it the day before.

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Spice it up a little

Some people like their chili super spicy, but even mild spice will make your chili taste much better. Keep things subtle by soaking dried guajillo chilies in hot water for 30 minutes, pureeing the peppers and adding it to your chili. Or go a little spicier by using sliced fresh jalapenos or serrano peppers. Finally, you can add ground cayenne pepper or canned chipotles in adobo to create a really spicy kick. Our Culinary Director’s best chili recipe calls for Ancho chilies. These chilies are dried poblano peppers, and they have a mild, sweet flavor.

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