Because shortening is essentially flavourless, you can use it as a substitute for mostly any other fats in baking or cooking. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. If you're making large batches, use more butter and less liquid than if you'd used shortening. Better Homes & Gardens may receive compensation when you click through and purchase from links contained on Next, you will want to multiply that weight by 1.25 grams to result in how much butter you will need to substitute. Now I found a site that equals lard and shortening in weight, and says butter weights more. How to substitute butter for shortening. 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. Butter vs. shortening in pie crust: the flour. Adding the optional salt will give you more of a salted butter result than unsalted butter. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter. Do you have any tips on using a shortening replacement? Here is a visual representation of the math done above: 9.75 rounded up is 10 grams of excess butter. Airo | Dec 31, 2010 01:49 PM 11. This winter front door display is layered with holiday cheer. Fortunately, it is very easy to calculate how much you can substitute one for the other. ), shortening with a little salt makes an excellent fat substitution. Using salted butter will also change the flavor of the rolls by making them too salty. Why? Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. As a cook, you should know and love fat. So that is what the … Shortening generally makes baked goods softer. New to Chowhound? Test Kitchen Tip: If you've got open packages of both shortening and butter, you can use a combination of the two in your baking. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). 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 on the other hand is a bit more complicated, starting with the name. 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.” This additional liquid may change the consistency of the sweets you bake. This is especially true in baked goods. 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. 33.9 grams rounded up is 34 grams of milk or water needed to make up for the loss of water from the butter. salt, ¼ cup butter use ¼ cup shortening plus, if desired a dash of salt. These tips will help you make time for self-care for a mental health boost every day. If shortening must be substituted for salted butter, add an additional 1/8 teaspoon per 1/4 cup of butter. Avoid substituting shortening in recipes which prescribe the usage of salted butter, as this can result in a flat-tasting final product. only for lower-temperature cooking. Log In Sign Up. Shortening is 100% fat, containing no water. Or perhaps it’s another form of margarine? Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you’ll need to use more of it as a substitution. 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 … First, you want to weigh how many grams that ½ cup of shortening is, by using a scale. Butter is also fat, but also has milk and water in it. Substitute at a 1:1 ratio. Say a cookie recipe calls for two sticks of butter. Shortening tends to make a light, tender crumb. you're not alone. Shortening is 100% fat. Shortening creates a flaky texture in pies and tarts, and will make cookies crispier if that is what you want. Then you would multiply the butter’s weight by 0.15 grams, which gives you 33.9 grams, or, rounded up, 34 grams. Which is it? However, shortening is easier to keep, as it requires no refrigeration. Use coconut oil in place of vegetable oils for pan-fried foods like stir-fry. 1/2 cup of shortening is 110 g, while 1/2 cup of butter is 114 g. Also, butter is only 82% fat. Welcome to the Cooking Crafts portal of Craft Schmaft. I want to use 1/4 c of lard by weight in place of 1/4 c shortening… You start gathering your ingredients and baking tools only to find you don't have any shortening to make the classic peanut butter cookies you're craving. For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. There are also various low trans-fat variants available, most notably the American brand Crisco. Getting these measurements wrong will not result in the recipe turning out badly, but rather, will give your cookies a different texture and look depending on which it is you substituted. So your sweet tooth is calling and it's time for a baking therapy session. © Copyright 2020 Meredith Corporation. 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). That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. 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). 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. On the rare occasion that you run out of butter (how could you let this happen?! If you don't care for precision, you can also substitute 1:1 and use 1/2 cup of butter. Get a headstart on your holiday baking with some freezer-friendly cookies. Too much butter could thin out your cookies more than you may want, after all. First, you would multiply the weight of the butter by 0.8 grams to get 180.8 grams of shortening. Let us take a look at what exactly shortening is first. You do not need to change the flour or liquid amounts in the original recipe. By using a substitute for shortening in cookies, for example, your cookies would appear slightly darker and spread out more as they bake. We reach for them after school and after dinner. The Difference Between Shortening and Butter. However, while it's the ideal ingredient from a texture perspective, it lacks the flavor of butter. Keep in mind that you cannot simply substitute butter for shortening in equal portions. I am looking to finally experiment with doughnut recipes. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Butter is a dairy product that people can make from churned milk or cream. 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. Building your essential baking toolbox starts here! Flour does make a difference, but not as much as you might think. Shutterstock. Of course, rounded up, this would mean you then have 181 grams of shortening. 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. If you measure by weight, you have to take 25% more butter/margarine. Cleaning your home doesn't have to be a daunting, time-consuming chore. Lard is a good alternative as well. So if you want to be precise, use 134 g of butter: (100/82)*110 = 134. 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