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BUTTER VS. OIL Doctored Mixes! Which Taste Better? Moistness?

post #1 of 7
Thread Starter 
Question.. What is you're choice in doctored mixes?

Butter?
Oil?
Which taste better, does butter still leave the cake moist like oil? I was thinking about doing a combination of both butter and oil for cupcakes.
post #2 of 7

 in my tests--butter did not perform as well as oil

 

i chill all my cakes

 

the butter cakes in my tests did not come back to room temp as well as oil based doctored mix cake or recipe (scratch) cake

 

the butter cakes in my tests--still stayed firm in the mouthfeel and when it was swallowed had that 'dry' full feeling down the throat--scraped a little going down

 

if that same butter cake was microwaved very briefly--it was perfect as any other cake--so it was not dry at all

 

but the butter held up too well --did not loosen up like oil does--when coming back to room temp and created a problem in my test cakes that i can easily avoid by simply using oil--most of my fillings need chilling so that was that

 

so i used oil based for all but family cakes

 

those are my observations

bad artists copy, good artists steal
pablo picasso

 

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bad artists copy, good artists steal
pablo picasso

 

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post #3 of 7
Thread Starter 
Quote:
Originally Posted by -K8memphis View Post

 in my tests--butter did not perform as well as oil

i chill all my cakes

the butter cakes in my tests did not come back to room temp as well as oil based doctored mix cake or recipe (scratch) cake

the butter cakes in my tests--still stayed firm in the mouthfeel and when it was swallowed had that 'dry' full feeling down the throat--scraped a little going down

if that same butter cake was microwaved very briefly--it was perfect as any other cake--so it was not dry at all

but the butter held up too well --did not loosen up like oil does--when coming back to room temp and created a problem in my test cakes that i can easily avoid by simply using oil--most of my fillings need chilling so that was that

so i used oil based for all but family cakes

those are my observations
[/quote

Thanks,
I have a delicious cupcake recipe but I want that buttery delicious flavor that all bakery's have.. I wonder if using butter milk is key?
post #4 of 7

i don't know that there's just one key thing to it 

 

but buttermilk is a very important ingredient for added goodness, can easily be subbed for other liquids.

bad artists copy, good artists steal
pablo picasso

 

Reply
bad artists copy, good artists steal
pablo picasso

 

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post #5 of 7
Butter definitely wins the taste test to me...and it stays moist longer. For even better results, I melt the butter. Also I've had fantastic results with using half oil and half melted butter in the doctored mixes.
post #6 of 7
Thread Starter 
Quote:
Originally Posted by HotPink_LipGloss View Post

and it stays moist longer. For even better results, I melt the butter. Also I've had fantastic results with using half oil and half melted butter in the doctored mixes.

I'm going to give half unsalted butter half oil a try sounds delicious! Thanks!
post #7 of 7

My doctored cake mix calls for oil and buttermilk and they are moist all of the time.  I would use the oil over the butter. 

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