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Can applesauce replace butter in all recipes?


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My question is basically in the title. For instance, if I am baking cookies and replace .5 cup butter with .5 cup applesauce will there be a noticeable difference, as in my guests will notice. What if I did .25 c butter and .25 c applesauce?

 

Thanks.

Edited Oct 06 2009 17:15 by sun123
Reason: Moved to Recipe Forum
9 Replies (last)

Butter is a fat and has a creamy flavour.  Applesauce is a thick sugary liquid.  They're going to behave differently in a dish because they have different properties when heated and cooled..... applesauce 'boils' and will be liquid when it cools, butter 'fries' and cools to a solid.   In a cookie, butter will provide crispness and a melting texture.... think shortbread.   If you sub it with applesauce you may end up with something softer in texture and possibly more chewy.

'The proof of the pudding is in the eating'..... all you can do is try it out and see what you get.

 

 

Applesauce can be used to replace half of the fat in a recipe, so .25C butter and .25C applesauce should work.

I use applesauce in place of oil, not butter.  I have never used it in cookies....I feel like the fat is just way too important to the texture.  The fat in a cookie more or less dictates the texture of the cookies (as well as its ratio to the sugar content).  In addition, I have found that applesauce is better at replacing an oil (like you find in breads) than butter.

There are many things that the butter contributes way too much to the flavour and physical properties of the food, such as many cookies and sponge recipes. However, in things where it's used just for the texture, applesauce can work okay.

Many brownie recipes use apple in stead of butter, and the chocolate covers the taste so it doesn't have that 'diet food' lentil weavy taste. It's sugar content also means you can use less sugar in the recipe... which is good for 'healthier' brownies.

If I was cutting calories, I think I would rather have a small portion of the proper recipe than fanny about with fruit and end up with a mediocre substitute!

 

I've had good results with subbing applesauce for oils in cakes, brownies, and breads, but I have never done that with cookies.  I think it would totally change the resulting texture.  I think the cookie might fall flat.   But, try it out ahead of time and see!  If you don't have time for that, I would not experiment on your guests.  Just make the regular version and, if you're worried about the fat/calories - don't eat any!  Just let your guests enjoy them.

#6  
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Butter (or solid fat) is crucial to the texture of cookies. When you cream butter and sugar together, you're incorporating a lot of air into the batter as the sugar crystals cut into the butter. That's why you can't generally substitute oil for butter in cookie recipes, for instance. Additionally, as the butter melts, it will make the cookie spread out and contribute to the crispy or chewy quality of the cookie. There are also milk proteins in butter that brown and contribute to appearance and taste.

My guess is that applesauce cookies would have a very bready texture and taste more like muffins. I also suspect the dough would be wetter - you might have to spoon it out, rather than being able to roll it out. If you did half butter/half applesauce I think the results might be better, but probably still noticeable.

I seldom mess with existing baking recipes.  Baking is like chemistry - everything is in there for a reason.  Instead, if I want a fat free cookie or other baked goods, I go searching for a fat free recipe that has been tested. 

Original Post by clairelaine:

I seldom mess with existing baking recipes.  Baking is like chemistry - everything is in there for a reason.  Instead, if I want a fat free cookie or other baked goods, I go searching for a fat free recipe that has been tested. 

 Where can I find these fat free recipes? Other than CC is there another site with good low cal recipes?

 

Fatfree Vegan is a really good blog with great recipes for low fat cooking and baking.

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