But each one has its own pros and cons. Baking cookies with only shortening will give you a softer, taller cookie in the end, but you'll also lose that rich flavor butter imparts. Biscuits are ideal for mixing up shortening and butter. You'll end up with a rich, buttery flavor and a taller, softer biscuit. If you have some, but not enough shortening, use a mix for great results. What can you use in place of shortening?
While nothing will be a perfect substitute, you can try the following: 1. If you're OK with the recipe turning out richer, but less flakey, sub in butter or margarine. If you can tolerate the taste, replace it with coconut oil. If a recipe calls for melted shortening, replace it with vegetable oil. If the recipe is savory, you can replace the shortening with lard. Can I substitute margarine for shortening? Yes, you can. Just be sure to add an extra tablespoon of margarine for every cup of shortening that a recipe calls for since margarine contains more water and less fat content.
Is shortening healthier than butter? Butter is technically healthier than shortening because it contains more vitamins and no trans fats. Additionally, while butter is about 80 percent fat, shortening is percent fat, making it extremely high in calories.
Can butter replace shortening in biscuits? Yes, you'll end up with richer, more flavorful biscuits if you use butter. When in doubt, though, doing as the recipe suggests is always a safe choice.
Because the water in butter produces steam which produces gluten , it yields a flakier final product. Shortening is percent fat. It produces softer, more tender baked goods. It adds no taste. Shortening: What's the Difference? Butter vs.
By Corey Williams Updated April 28, Even though these ingredients are clearly different, shortening and butter are often used interchangeably in recipes with acceptable results. Cookies made with butter, especially high-sugar recipes, tend to be flatter and crispier than cookies made with shortening.
To see just how different the spread would be, I baked two batches of our Self-Rising Crunchy Sugar Cookies one made with all butter, one with all shortening , for another shortening vs. As predicted, the cookies made with shortening spread less and remained slightly rounded, thanks to the higher melting point.
You might recognize this slightly sandy, crumbly feel as the characteristic texture of shortbread. A quick fix? Consider chilling your butter-based cookie dough to help control spread and bonus, you'll also experience a wonderful depth of flavor, too! What about cake? Would the cake rise in the oven? Or would it collapse? Would it have a large crumb? We needed to find out! One cake was baked using all butter, while shortening was the fat of choice in the other.
The result? The difference between shortening vs. The height was comparable, as were the color and crumb. The texture of the cake made with shortening, however was quite pleasant — tender, lofty, and light. When shortening is creamed with sugar, it traps air molecules, which helps to leaven cakes and make them tender. A fork slides through a slice of shortening-based cake easier than one made with butter.
The rich creaminess of a classic butter cake is hard to replace. But shortening might have its place in your frosting recipe too. We replicated hot, summery conditions when so many of us cake bakers are called upon by putting frosted cupcakes in a low oven for 10 minutes.
The results were drastic: the all-butter buttercream melted and spread down the sides of the cupcake, while the buttercream made with shortening held its shape. So if heat isn't a problem, you might want to stick with a Classic Buttercream recipe.
In cakes and breads, the substitution is rarely noticeable when using shortening vs. You shouldn't have any issue when substituting butter for shortening here. Piecrust made with butter or margarine will not be as flaky as one made with shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. See our tips for making an all-butter piecrust if you're set on using it. Comments 2 Add Comment. View Comments. November 24, I wouldn't use margarine because of the type of oil.
Butter is a better alternative because it is closer to the shortening in consistancy. Lard is a good alternative as well. I add a little less liquid and a little more butter to compensate for the extra liquid in the butter and it works out very well.
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