Knowledge Base › Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

What can I use instead of butter or oil for yeast breads? Also, how can I replace butter and eggs in cakes that require creaming butter with sugar and adding up to 5 eggs to make it oil and fat free?

Vegan Holiday Showstopper Desserts for Everyone

Fran Costigan - Vegan Holiday Showstopper Desserts for Everyone

Recorded

This event was on December 6, 2022

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah. The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Bring your questions and an appetite for some amazing holiday desserts. You won’t want to miss this event!

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Question

Monica Armour

What can I use instead of butter or oil for yeast breads? Also, how can I replace butter and eggs in cakes that require creaming butter with sugar and adding up to 5 eggs to make it oil and fat free?

Answer

You can't I'm sorry and you know butter you have to think about why you have to understand the functionality of rest of ingredients. They're there for a reason Beyond flavor. And this is again another reason that essential vegan desserts is such an outstanding course because we're there is a lot of information on the functionality of these ingredients. So the fat and let's call butter and oil whether they're Whether the butter is vegan or not and oil are both fats and they're in yeast spread for a few reasons it tenderizes. the bread It makes it last longer it the fat coats the gluten so the bread isn't tough and that's why that's there in terms of. Replacing butter and eggs in cake that require creaming you can cream. using a vegan sweetener both liquid or granulated and there are many different kinds of egg replacers that you can use. I'm going to repeat what I said earlier. There is no one size fits all there's flax and chia gel. There's aquafaba. There's apple sauce some people use applesauce. And Commercial egg replacer but you a cake recipe that is asking for five eggs is not a recipe that can be veganized. Someone else may something say something different about that, but I'm quite clear about that, you know today there are such good reliable recipes. That are already vegan. You don't have to reinvent the wheel. This is quite different from 25 years ago when I left the traditional Pastry kitchen to create a modern vegan pastry kitchen.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.