Oil for making dessert

I would think any oil that has no flavour. A canola, grapeseed, vegetable or corn oils?

Pete_Coach wrote: ↑ I would think any oil that has no flavour. A canola, grapeseed, vegetable or corn oils?

Most everything the OP listed in his post is a non-liquid fat. I'd go maybe half butter, half lard. Any coconut based oil would probably add a noticeable coconut flavour.

wiggy wrote: ↑ Most everything the OP listed in his post is a non-liquid fat. I'd go maybe half butter, half lard. Any coconut based oil would probably add a noticeable coconut flavour.

His topic is "Oil for making dessert"

what you have on hand, but otherwise lard if you are going to to buy something.

Butter has extra moisture in it.
A liquid oil will also change the texture of your recipe.
Vegetable shortening was invented to mimic lard but it is is hydrogenated = trans fats.
Coconut oil is a modern fad, it's in every recipe now.
Lard is probably most traditional?
Lard.

Just use seasame seed oil, it smells awesome