Because of the milk and water in butter, it will melt more quickly under heat than shortening will. Shortening vs Butter. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Shortening creates a flaky texture in pies and tarts, and will make cookies crispier if that is what you want. Grab a glass of milk because we're about to dunk peanut butter cookies, oatmeal-raisin cookies, snickerdoodle cookies, and many more of our all-time favorite cookie recipes. Because of the differing fat contents of both shortening and butter, the flavors and/or textures of your baked goods will simply not be the same if you just swap one for the other. In case the recipe has salt as an ingredient, reduce its quantity slightly (while using butter as a substitute for shortening). First, you want to weigh how many grams that ½ cup of shortening is, by using a scale. These best shortening substitutes won't give you … They often don't have quite the same dramatic rise as butter biscuits — there's none of that extra buttery steam to help add lift. Butter or Shortening You can make lighter muffins by creaming the butter or shortening with the sugar since you are entraining air into the mixture that will help the muffins rise during baking. How to Substitute Butter for Shortening When Baking. In general, you can use butter instead of shortening at a 1:1 ratio, meaning if a recipe calls for 1 cup of shortening, you can replace it with 1 cup of butter (via Taste of Home). For those who already own these tools, this list may finally provide the motivation you need to toss that never-been-used soufflé dish. They are both semi-solid fats that contain more fat content than normal butter or margarine (they are 100 percent fat as opposed to butter or margarine’s 85 percent fat). Here we explore all the amazing things you can make in the kitchen, as well as a whole host of cake decorating tips and tricks. I'm confused. This kind of shortening is typically made from soybean, cottonseed, or palm oil. Adding the optional salt will give you more of a salted butter result than unsalted butter. Excited to recreate those famous cookies, you look at the recipe and realize it calls for something called “shortening.” But what is shortening? The shortening, the theory went, would contribute flakiness, and the butter, taste. I thought I had read somewhere that butter and lard weight the same but shortening weights less than butter. As it contains no water or milk products that are prone to splatter, it is also a safer alternative to frying foods. Of course, rounded up, this would mean you then have 181 grams of shortening. Cookies made with butter or margarine may be softer and spread a little more. The texture and flavor will be slightly different, but the desired results should be quite similar. 33.9 grams rounded up is 34 grams of milk or water needed to make up for the loss of water from the butter. You do not need to change the flour or liquid amounts in the original recipe. Whether you ran out of shortening or butter, want to use up a package, or simply prefer the texture or flavor of one over the other you can substitute butter for shortening and shortening for butter in your baked goods. It will come out to about 52 grams worth of shortening. Knowing what shortening is, and when to use another ingredient instead, is actually very crucial to creating the flavor and texture that you want while baking. Making this substitution may slightly alter the texture of your baked goods. But before making that cake, pie, or cookies, you'll need to do a little math. Say you have a cookie recipe that calls for ½ cup of shortening, but you want to use butter or margarine instead. However, for people who cannot or choose not to consume butter, there are many alternatives. But we know some people prefer not to use vegetable shortening, and we wondered whether clarified butter or ghee, a type of clarified butter popular in Indian cooking, might make a worthy substitute. While you may have concerns about its fat content, particularly over its trans fat content, not to worry. Butter adds a rich flavor to baked goods. How to Liquefy Coconut Oil You may want to reduce the liquid by 24 g in this case. It shouldn’t be a scary word, especially in the kitchen. Then you would multiply the butter’s weight by 0.15 grams, which gives you 33.9 grams, or, rounded up, 34 grams. Do you have any tips on using a shortening replacement? Airo | Dec 31, 2010 01:49 PM 11. By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. salt, ½ cup butter use ½ cup shortening plus, if desired, ⅛ tsp. Shortening is 100% fat, containing no water. Better Homes & Gardens may receive compensation when you click through and purchase from links contained on Butter is also fat, but also has milk and water in it. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Get a headstart on your holiday baking with some freezer-friendly cookies. Here's how to tell the differences between each architectural style. Butter vs. shortening in pie crust: the flour. That’s right—fat! Because shortening is essentially flavourless, you can use it as a substitute for mostly any other fats in baking or cooking. Kritsada Panichgul. Doughnuts: Shortening vs. You shouldn't have any issue when substituting butter for shortening here. Test Kitchen Tip: Because margarine and buttery spreads contain water, this reduces the fat in your recipe. Butter is a better alternative because it is closer to the shortening in consistancy. After weighing the sticks, they end up being about 226 grams. It is therefore advised to use a combination of butter and shortening to form the shape or texture of cookie that you want. Whether it's a tried-and-true 1940s BH&G cookie recipe or a unique twist on sugar cookies, our Test Kitchen's compiled a lot of favorite cookie recipes over the years. On the rare occasion that you run out of butter (how could you let this happen?! Deep brunettes, sandy blondes, and bold reds are in this year. You can use it to fry in, or use when a recipe calls for butter or lard. Next, you will want to multiply that weight by 1.25 grams to result in how much butter you will need to substitute. Welcome to the Cooking Crafts portal of Craft Schmaft. Muffins made by this creaming method—with either butter or shortening–tend to be lighter. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. It goes through a special process called hydrogenation so it remains semi-solid at room temperature. In terms of fat, shortening and butter do differ significantly. People forget to take this into account when substituting. Building your essential baking toolbox starts here! With just two weeks until turkey day, the latest information could affect your plans. If you’re a beginner baker who’s just starting out (or a master chef looking to declutter), start with this list of baking tool must-haves. 1/2 cup of shortening is 110 g, while 1/2 cup of butter is 114 g. Also, butter is only 82% fat. Butter is better for chewy cookies, which require more moisture and less fat. If it's too hot, the oil will burn and smoke, leading to charred, smoky foods. 1 cup butter use 1 cup shortening plus, if desired, ¼ tsp. only for lower-temperature cooking. I bake with whole wheat flour and this helps as well because you need more moisture with whole wheat substitution. Our BH&G Test Kitchen has tested hundreds of recipes using both of these baking ingredient substitutions. See how you can personalize your home's entrance with holiday front door decorations, including evergreen wreaths, garlands, pinecones, and pops of plaid. Whether you want your cookies chewier or crispier all depends on which you choose to use. Shortening is basically hydrogenated vegetable oil. If you trying to make a cake-y … You want a flakier donut use shortening. There are also various low trans-fat variants available, most notably the American brand Crisco. It stands to reason, since both lard and shortening are 100 percent fat (as compared to butter, which is roughly 85 percent fat and 15 … Follow these step-by-step instructions for creating a customized whole-home cleaning schedule. I am looking to finally experiment with doughnut recipes. salt, ¼ cup butter use ¼ cup shortening plus, if desired a dash of salt. We'll show you the top 10 most popular house styles, including Cape Cod, country French, Colonial, Victorian, Tudor, Craftsman, cottage, Mediterranean, ranch, and contemporary. Also, shortening has a higher melting point than butter, resulting in taller cookies. Flour does make a difference, but not as much as you might think. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. There's no guarantee using margarine as a substitute for shortening or butter will yield desirable results. However, shortening is easier to keep, as it requires no refrigeration. Keep in mind that you cannot simply substitute butter for shortening in equal portions. Using salted butter will also change the flavor of the rolls by making them too salty. Is “shortening” simply another word for butter? A lower-protein pastry flour, like our Pastry Flour Blend, will inherently make a more tender crust (and will also be a bit more fragile when you're rolling it out). By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. Because vegetable shortening is made of 100% fat, and butter contains water, it's not a one-to-one exchange. Credit: It’s … As Julia wrote of her classic pie crust dough, “A mixture of 3 parts butter and 1 part vegetable shortening will give a tender crust with a good buttery flavor.” Shortening is 100% fat. Shortening is flavorless. Say you still do not want to use shortening for your cookies. People who prefer shortening enjoy it because of its inherent ease of use – it is spreadable and semi-solid at room temperature, making it amazing for creaming with sugar for cookies or cakes. Shortening tends to make a light, tender crumb. It is possible to substitute shortening for butter. Since both butter and shortening are solid fats, they can be used interchangeably. With less chance of overmixing and/or melting the fat, you're better ensured flaky layers in your crust. Shortening versus butter is an age-old argument in the baking community; everyone thinks their opinion is the right one, with no real objective winner. Butter. Staying atop of your wellbeing is a must, especially during uncertain, stressful times. Of course, you may want to also change a recipe that calls for butter and use shortening instead. Shutterstock. First, you would multiply the weight of the butter by 0.8 grams to get 180.8 grams of shortening. Since shortening has a higher melting point than butter, meaning it requires more heat to melt shortening than it does to melt butter, it makes shortening less challenging to work with. 180.8 rounded up is 181 grams of shortening needed. Is there perhaps any substitute for shortening? Of course, their recipes have been passed down to them generation after generation, and each respective family member has added their own flair to make it just right. Here is a visual representation of the math done above: 9.75 rounded up is 10 grams of excess butter. Keep in mind that you cannot simply substitute butter for shortening in equal portions. This additional liquid may change the consistency of the sweets you bake. It makes the math that much simpler. The 10 Most Popular House Styles Explained, A Whole-House Cleaning Schedule You'll Actually Stick To, Call Your Stylist: These Hair Colors Will Be Everywhere This Spring, 7 Small But Impactful Ways to Fit Self-Care Into Your Day Right Now, Luna, Bella & Lily Top This Year's List of Most Popular Cat Names, Substituting Oil for Shortening in Cake Recipes, Get Our Free Emergency Substitutions Chart. Properly made shortening biscuits are soft and crumbly, with a slightly more cake-like crumb than butter biscuits. Your kitty deserves a name as special as she is. How to substitute butter for shortening. Shortening on the other hand is a bit more complicated, starting with the name. Cleaning your home doesn't have to be a daunting, time-consuming chore. I wouldn't use margarine because of the type of oil. Shortening is solid, 100% fat. Also keep in the mind that the textures and shapes of the cookies will be different, due to moisture content and melting points. You check the recipe again and see that it doesn’t require butter. It is possible to use a shortening replacement such as butter or margarine, as these provide more flavor and a softer texture in most baked goods. Unsalted butter has a shorter shelf life and is a fresher product. Shortening is generally 100% fat, while butter is a combination of fat, milk, and a little water. This is especially true in baked goods. , Copyright © document.write(new Date().getFullYear()); – CraftSchmaft.com, Complete Guide To Cake Decorating Supplies, The Ultimate Guide to Cake Decorating: 6 Awesome Techniques, Everything You Need To Know About Fondant Cakes. Shortening lacks any strong flavor that can be detected in the final product. This measurement accounts for the amount of milk or water you need to add that would make up for the loss of water from the butter the recipe would have otherwise called for. 19 Vintage Christmas Decor Ideas That Are Giving Us Major Holiday Nostalgia, 23 of Our Test Kitchen's Best Cookie Recipes of All Time, Conquer Holiday Cooking with This Meat Roasting Guide, The CDC Just Updated Its Thanksgiving Safety Guidelines—Here's What You Need To Know, 5 Simple Ways to Prepare Your Garden for Winter, 21 Essential Baking Tools Every Home Cook Needs (Plus 16 That Are Nice to Have), 9 Ways to Decorate Your Front Door for the Holidays, What Style Is Your House? Shortening has a higher melting point (117ºF/47ºC) than butter (95ºF/35ºC), which allows it to stay solid for longer and have its structure set, resulting in a … We've got the low-down on how to make sure everything from your perennials to your roses are ready when the snow flies. Shortening generally makes baked goods softer. Because of the differing fat contents of both shortening and … So your sweet tooth is calling and it's time for a baking therapy session. You can substitute shortening with the same amount of butter, if the latter is measured by volume (one tablespoon butter for a tablespoon of shortening). By using the cookie example, you will end up needing 65 grams worth of butter as a shortening replacement. You … Basically, it is a cheaper and more shelf stable butter substitution. Butter is a dairy product that people can make from churned milk or cream. Save my name, email, and website in this browser for the next time I comment. Take a look at our latest tutorials below. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. It is therefore advised to use a combination of butter and shortening to form the shape or texture of cookie that you want. Or to see both butter and shortening work their magic together, try our best-ever chocolate chip cookies. Full blog post: http://www.handletheheat.com/butter-vs-shortening-which-is-better/Butter vs Shortening, which is BETTER? For most recipes, you can substitute butter for shortening or shortening for butter. Shortening: The fat of choice for pie baking in the fifties and sixties, shortening has a very high melting point, which makes it very easy to mix into pie crust. Now, this coveted recipe has been passed down to you. The Difference Between Shortening and Butter. Use coconut oil in place of vegetable oils for pan-fried foods like stir-fry. New to Chowhound? Conversely, when converting from shortening to butter, consider reducing the amount of liquid in the recipe by an … Depending on what's growing in your garden, there's a lot you can do to get your ornamental plants ready for the colder months. 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