Baking is as much a science as it is an art and it all begins with the right ingredients. Fat is an essential element of most bakes, and choosing them wisely can shape the quality of the final dessert. Here are some top tips on how to choose the right fat for your baking adventure.
A staple of most cakes and cookies, the two major types are salted and unsalted. Use unsalted butter for a rich flavor. Substitute with margarine for a dairy-free option.
If you’re dairy-free, oil is the most readily available butter substitute and creates rich, moist cakes. Swap with vegetable oil for a more neutral taste.
Rich in flavor and healthy too, coconut oil can add a subtle tropical twist. Pressed coconut oil offers a shelf-stable option to keep on hand.
These fruits are good for more than just breakfast and are a healthy form of fats. Mash and use instead of butter for a creamy texture.
Vegan and also a huge flavor enhancer you can elevate the taste of any bake with almond or peanut butter. Swap in equal amounts for a nutty touch.
A true hidden gem of the baking world. Fresh apple sauce enhances the moisture content without traditional fat. Substitute for oil in a 1:1 ratio.
Thick and soft, this creamy dairy product can boost moisture and richness. Replace with sour cream for a tangy twist.
A staple of every Indian kitchen, clarified butter or ghee offers a healthy fat that gives every dish a rich tasty touch.