Can You Use Coconut Oil Instead of Shortening

zoet-the-poet Posted 8 Apr 2007 , 3:14am

The recipe calls for solid vegetable shortening, but I would like to avert it for wellness reasons. Will that work?

5 replies

playingwithsugar Posted 8 April 2007 , iii:19am

There is a type of coconut oil called copha, which is used in Australia. From what I understand, it is rather hard when at room temperature.

Would someone from OZ please assistance this fellow member?

Theresa

NewbeeBaker Posted viii Apr 2007 , 1:17pm

Can't aid you simply...

Welcome to CC zoet-the-poet!

Hopefully someone here will take an answer for yous=) Jen

kbochick Posted eight Apr 2007 , 6:05pm

I've never washed it, but I merely found this online:

"To substitute for shortening, I use a combination 1/2 butter and one/2 coconut oil. (Actually the corporeality of coconut oil tin can exist reduced by about 25%, and then in a recipe calling for 1 cup of shortening I would apply one/two cup butter and 3/8 cup of kokosnoot oil. If you want to use all coconut oil three/4 cup of coconut oil should piece of work as a substitute for 1 cup of shortening.)"

From http://world wide web.coconutoil-online.com/USES%20FOR%20COCONUT%20OIL.HTML

jmt1714 Posted 8 Apr 2007 , 7:12pm

lol - if y'all are doing it for health reasons, kokosnoot oil isn't the healthiest thing out there.

kbochick Posted nine April 2007 , 12:38am

Quote:

Originally Posted past jmt1714

lol - if you are doing information technology for wellness reasons, coconut oil isn't the healthiest matter out at that place.

Some kokosnoot oils are meliorate than others. Merely get virgin coconut oil, not hydrogenated. I have lots of crunchy granola friends who swear by coconut oil.

quirkbetheareast36.blogspot.com

Source: https://www.cakecentral.com/forum/t/212781/can-i-substitute-coconut-oil-for-shortening-in-fondant

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