Advertisement -- Learn more about ads on this site.

 
Message Boards
FORUM:   Recipes & Cooking General Discussion
TOPIC:  

Using Applesauce to substitute for butter/margarin



Click here to go to SparkRecipes.com.

 
 
Search the
Message Boards:
Search
      Share
Advertisement -- Learn more about ads on this site.

Author: Message: Sort First Post on Top


CAM767
SparkPoints: (11,584)
Fitness Minutes: (9,266)
Posts: 88
2/23/11 8:41 P

I've used it in cakes, muffins, and brownies before. Whatever it called for in oil is what I used in applesauce. It tasted the same to us. Of course that stuff never lasted long in this house either so not sure what it would have been like after a couple of days.



AURORA629
Posts: 2,388
2/23/11 8:19 A

I don't use apple sauce. For baking I use fat free plain yogurt instead of butter in cake and brownie like recipes. In cookie, pie crust and frosting recipes, I use a 50/50 blend of fat free cream cheese and light butter (75% reduction in fat). For the most part this works pretty well.



THISYEARSMODEL
Posts: 3,292
2/22/11 8:42 P

MENO, I've had success using applesauce for half the oil or butter. I've seen recipes that call for using it 100% measure for measure but have not tried it--I think the result would be a funky texture (possibly too dry, since the water in the applesauce would evaporate)and the cake may not have enough "lift". If you're baking a cake from a mix, the cake mix directions often have the directions for this, or try the company's website. Their testers go through extensive tests, so you can trust them.

Edited by: THISYEARSMODEL at: 2/22/2011 (20:48)


MENOSTOP2011
SparkPoints: (12,197)
Fitness Minutes: (14,848)
Posts: 269
2/22/11 7:35 P

would love to try it but dont know the ratio of fat to apple sauce.



THISYEARSMODEL
Posts: 3,292
2/22/11 7:27 P

As the others have said, the applesauce works in baked goods that have a cake-like texture.

It won't work for cookies or anything that needs to be crisp or crackly in texture. To date, no one has figured out a solution that doesn't involve major chemicals!



2GOVEG
Posts: 98
2/18/11 4:32 P

Yup! It's a great substitute :)



SPARKLEYSHINE
SparkPoints: (23,276)
Fitness Minutes: (4,102)
Posts: 710
2/17/11 1:33 P

I have only done it with brownies but will try it on cake next!



GRACIESMOM70
Posts: 1,345
2/17/11 10:53 A

Yes, works wonderfully



ANNIANDREW
SparkPoints: (1,439)
Fitness Minutes: (1,985)
Posts: 8
2/16/11 10:21 P

You can substitute mashed white beans for any butter too. 1 cup= 1 cup. Yummy!



KENDILYNN
SparkPoints: (9,592)
Fitness Minutes: (12,923)
Posts: 631
2/16/11 9:20 P

I also saw a recipe once that replaced the oil in brownies with avocado. I didn't try it, though.



JOANELAINE5
SparkPoints: (38,158)
Fitness Minutes: (29,697)
Posts: 3,427
2/16/11 8:53 P

I have never tried the switch of applesauce and oil in cake mixes. Thanks for your comments. If and when I do bake a cake it is to serve to a group. Don't know if I would chance it. Maybe I'll try it, taste it, and freeze the rest until I can serve it to a group.



KENDILYNN
SparkPoints: (9,592)
Fitness Minutes: (12,923)
Posts: 631
2/16/11 4:29 P

I made a boxed cake mix using applesauce instead of the oil and it turned out fine. I did notice, however, that it didn't stay fresh very long. After two days the cake started getting mushy and sticky, like much older baked goods.



JAXTIGHER
SparkPoints: (3,455)
Fitness Minutes: (2,424)
Posts: 101
2/14/11 8:04 A

You can reach your goal!! And thanks for sharing!



SNOOPY1960
Posts: 1,680
2/13/11 8:26 P

I have done this ! Whenever a recipe calls for oil, I add the same equivilent of applesauce.
Muffins come out great, cupcake , cakes and brownies.
Yummm



-POOKIE-
Posts: 11,848
2/13/11 4:43 P

I tried replacing the whole lot of fat in a recipe and the cake was so heavy and dense, so if I try again will be half/half I think.



SMARTYPANTS24
Posts: 268
2/13/11 12:24 A

100 % applesauce works well in muffins, they seem to just need the viscosity of something thicker like oil/applesauce, rather than needing the fat. Just make sure to use pam if you're not lining the muffin cups or they'll stick. They stick to the paper a little as well, so you might want a light light mist of pam there as well

I usually try half and half with recipes, then if that works try all applesauce. I have found that I needed to cut the sugar on some too, not for calorie/carb counts, just because they got too sweet...

I haven't had much success swapping out oil in cookies though, they all seemed to get really tough.



CUBBYMAMMA
SparkPoints: (35,667)
Fitness Minutes: (69,836)
Posts: 359
2/12/11 4:34 P

I think conventional wisdom is replace 1/2 the oil/butter with unsweetened applesauce or pumpkin. I'm looking for the prune butter that was so big many years ago to try same. I've not done a ton of baking since I've been on here but if I go overboard and replace 100%, things start getting ookie.
Check out the recipes section - there are TONS of things there and you can search what you're looking for and someone will have done it with applesauce:)



JAXTIGHER
SparkPoints: (3,455)
Fitness Minutes: (2,424)
Posts: 101
2/12/11 2:26 P

I have read that it is possible to do this....applesauce instead of the fat ingredient for baking. I have not tried it and wonder if any SparkPeople bakers have....just curious and if so will you share your recipe?

Spark on...Laurie (jaxtigher)



 
Page: 1 of (1)  
Search  



Share


 
Diet Resources: bulking up tips | bulking up eating plan | bulking up supplements