Based on dietary preferences, the desired flavor and texture that one expects to achieve with confections, using butter, oil or a combination of both must be decided accordingly. Here are a few things to consider while picking between moisture and flavor.
Whether it is a loaf cake or muffin that needs moisture to make the crumb tender, using oil is a wise choice over butter.
Pie crusts, cookies or biscuits that rely on a delicate, flaky texture could benefit greatly with the usage of butter during the preparation stage.
Making a batch of deliciously creamy frosting or even while preparing shortbread cookies and pound cakes can be further bettered if butter is used in place of oil.
For recipes like brownies or lava cakes where butter might tend to have a lower smoking point compared to your oven’s temperature, using oil is highly recommended.
Making a light-as-air filling like custards, buttercream or any kind of element that might need to be emulsified, feels like a dream when its foundation is room temperature, softened butter.