Multiply the weight of the shortening by 1.25, which gives you 114.6 grams. The main reason was simply cost. When substituting butter for shortening, you'll simply do the opposite math, accounting for the extra liquid. fork slides through a slice of shortening-based cake easier than one This is how much butter you will need to use. These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch. Pie crusts incorporate solid pieces of butter into the dough, which become layers of fat that are melted away during baking, leaving a flaky texture. During baking these tiny air pockets expand and aerate the dough, causing it to rise and spread. The fat tends to surround the flour and the other ingredients, breaking the long strands of gluten in the batter or dough into shorter units--hence the term shorteners. One definite difference between oil and butter in a cake is how the cake refrigerates. When you flip through our vintage cookbooks you'll notice the majority of recipes call for shortening, while most of today's recipes use butter. Let's say you have a cake recipe that uses 1/2 cup of shortening (95.5 grams), but you want to use butter instead. So which one is better, butter or shortening? We wondered whether clarified butter or ghee, a type of clarified butter popular in Indian cooking, might make a worthy substitute in pie dough. A footnote on margarine: Chef Eddy does not recommend using margarine in baked good recipes as the fat content can vary dramatically. The temperature of butter matters, too, which is why you get different cookie textures depending on if you melt or soften butter before adding it to cookie dough and why you want your butter as cold as possible for the best biscuits and pie crusts. I also have clear vanilla extract since I want my cake to be snow white. In order to get a handle on how varied fats alter cake properties, I baked a vanilla cake recipe varying only the type of fat used. The fats included butter, canola oil, shortening and stick-type margarine. Baked goods made with shortening are typically softer and more tender than those made with butter. This article was originally published on November 23, 2016. Something went wrong while submitting the form. Only butter contains water (shortening does not) which turns into steam in the oven and consequently into delicate flaky layers. In the early 1900's, butter was much more expensive than shortening. The water is key because it turns to steam in the oven, and when water (in liquid or steam form) interacts with flour it turns into gluten, meaning your cookies end up crispier and your pie crusts flakier. The same recipe made with butter will have a different texture than when it is made with shortening. Using oil makes for a tender, moist cake, which is usually what you want in a cake (the only difference would be using butter instead of oil in a pound cake or other cake where you want a more dense structure). Many dough recipes are leavened by creaming butter and sugar together, introducing air pockets into the fat. Additionally, when the water turns to steam during baking, it aids the formation of gluten, which in turn results in a crisper final outcome. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. It's also good in buttercream frostings, because of the lack of water and higher melting temperature means it doesn't fall apart as quickly. Also, if color is important to you, be aware that butter adds a yellow tint to cakes and cupcakes, whereas shortening adds no color at all. If it's a cookie recipe, you can use shortening, lard or butter, unless it's for something like shortbread where you want to use only high-quality butter. Just be sure to keep butter at room temperature and to beat the butter and sugar together for 4-5 minutes to ensure all the air bubbles are incorporated into the fat.". A cake recipe that was formulated to work with shortening wouldn’t turn out the same if you substituted butter. Substituting unsalted butter for other fats such as shortening and oil is both simpler and more complicated. Not all fats are created equal when it comes to baking. It all comes down to the fat. They also retain their moisture longer than a cake made with butter. I use a high-ratio shortening from a bakery supply store, which I understand to be the trans fat variety, like lard, which was the original shortening. Butter is known for its flavor profile, oil for moisture provision, shortening for aeration and margarine a combination of attributes. It can also affect taste, so you want to add the right fat for your baking recipe. Growing up, I always reached for a trusty kitchen staple instead: butter. However I have a recipe for a white cake, however since it is a white cake I have really considered using white shortening instead of butter. Fat works to add moisture to your cookies and allows them to come together and create a tasty end result. Fat also helps to retain moisture in the finished product.". I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. In spite of the plethora of ways to avoid adding fat to your baked goods (and yes, you can swap in applesauce or pumpkin for fat, but it does change the texture of the finished product if that's an issue), most baked goods really do need some kind of fat. However, if you're after a delicious and extra flaky crust, butter is the ingredient to use. Shortening is sold in cans and easier-to-measure sticks. If you use butter when a recipe calls for shortening be aware that the texture will change a bit. Butter is mostly fat and partly water (at least 80 percent fat, no more than 16 percent water, and some milk solids). It's cheaper than butter and because it's shelf-stable, keeps longer. People often ask why we recommend using a combination of shortening and butter in buttercream frosting rather than just butter. On the spookiest night of the year, everyone loves a good piece of candy. Shortening is 100 percent fat and no water, usually made from hydrogenated soybean, cottonseed, or palm oil. Fats that are rubbed or rolled into doughs tend to separate the dough into large layers, creating a flaky texture. Throughout the 20th century, shortening, margarine and butter have waxed and waned in popularity as new health science discoveries have been made. When substituting shortening for butter, you may need to add extra flavoring such as almond, vanilla, cinnamon or mint extracts as shortening has no taste. Chef Eddy prefers unsalted over salted butter as the salt percentage of butter varies by manufacturer. #earlyambakingproject #nytimescooking #organicrhubarb #farmfreshtoyou #kingarthurflour #leaflard #cloverorganicbutter #homemade #delicious #sundaydessert, A post shared by Donna Pelech (@lcbchef53) on May 3, 2020 at 9:37am PDT. Shortening generally makes baked goods softer. Use butter-flavored and regular shortening interchangeably. When the fat is thoroughly creamed together with sugar so that it can be mixed evenly throughout the batter, the resulting item's texture will be more cake-like and tender. Shortening doesn't really taste like anything (even the shortening with butter flavoring), which can be a pro or con depending on what you're baking. For pie crusts, it's your choice, depending on what taste and texture you like. Butter imparts a yellow tinge when used in icing, but has great flavor. Shortening is a solid, white fat that contains 100 percent vegetable oil. Oops! Cookies made with shortening are higher and lighter than cookies made with butter which are flatter and crisper. Email Pinterest Twitter Facebook. The creaminess of butter translates into textural consistency for cake, while the plant oils of margarine lend it greater shortening power that leads to a crumbly, less elastic texture. To control the salt content and taste, use unsalted butter and add salt to your recipe independently. If your recipe needs to go in the fridge to keep, the butter will solidify (and you'll have to let the cake sit before you eat it), but the oil-based cake is always ready to go. Butter vs. Margarine: What's Better for Baking? It's cheaper than butter and because it's shelf-stable, keeps longer. 1 cup butter use 1 cup shortening plus, if desired, ¼ tsp. The verdict? This occurs when the fat (whether it is shortening or butter) is incorporated into the batter. So, as I pretty much already knew even before running the tests, for a pound cake, butter is the only way to go. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness). It’s not always a straight one to one substitution, there are several things to consider when deciding to use butter or oil. Lard is rendered pork fat and some cooks swear by it for the best pie crusts, though only if you can find pure leaf lard. Chef Eddy prefers butter due to its taste and mouth feel. You can use some butter and some oil in a cake; try replacing about a fifth of the butter in your favorite cake recipe with oil and see how it turns out. "Because shortening is 100 percent fat, there is no extra water in the recipe. "Butter gives baked goods their characteristic butter flavor," Chef Eddy said. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. This is a tale of two fats, saturated and unsaturated. Finally, and most deliciously, butter has a melting point of … I live in SW Florida with 99% humidity year-round, so I always use shortening in my cakes and frostings. Oil vs Butter. "Baked goods made with butter will not leave a greasy after taste and feel in your mouth because butter melts below body temperature. Butter produced in the U.S. contains 80 to 84 percent fat and the rest is water. When using butter, you must cream the butter and sugar properly, check out How to Cream Butter and Sugar for more information. If it's a cake or quick bread, you can swap shortening, butter and oil, though there will be some taste and texture differences. Differences between vegetable shortening vs butter. Which Vodka Makes the Best Homemade Vanilla Extract. Not all fats are created equal…especially when it comes to baking, it makes a difference which fat you use and when you use it in the recipe. Fat, whether it's shortening, butter, lard or vegetable oil, changes how a baked good feels and how it rises or spreads. It's made through a hydrogenation process which involves adding extra hydrogen atoms to the vegetable fats, which turns them into solids. Butter vs shortening in cakes? It's 100 percent fat, with no water. Nothing beats the flavor of butter, but shortening makes a taller, moisture cake. ¼ cup butter use ¼ cup shortening plus, if desired a dash of salt. You can also use a blend of oils; you might use a tiny bit of walnut oil or orange oil to add some extra zing to your cake. But candy also makes a... With the rise of online video, it’s easier than ever to make your own movie night. There’s no water in shortening, so there’s no gluten-producing steam. We've all had that moment where we start mixing up ingredients for a baking project and then discover that we're out of one ingredient. Butter melts, but shortening never would." When it comes to the kind of fat you need to use in your recipe, it's good to know the difference between shortening and butter and vegetable oil because knowing how you can swap between those fats can save your baked good. Using oil, shortening and even fruit purees can work in … Shortening, which is made from vegetable oils, is 100 percent fat. When it comes to baking and cookies, two fats that seem to find their way into most recipes are butter and shortening. Cake Made with Butter vs Shortening. As a preface, shortening is a fat that is semi-solid or solid at room temperature. Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. Shortening. Because of the milk and water in butter, it will melt more quickly under heat than shortening will. Much like sugar, butter and shortening are best consumed in moderation. "Shortening is solid at room temperature. But, it's not a substantial difference. Vegetable Oil Spreads If you only have salted butter on hand, the general rule is to reduce the amount of salt in your recipe by 1/4 teaspoon per 1/2 cup of butter. Baking Cookies: Shortening vs. It's also lighter than butter: a cup of melted butter weighs about 227 grams, while a cup of vegetable oil weighs about 218 grams. This is not a hydrogenated fat and does not contain any trans fat. Your submission has been received! On the other hand, butter isn't a pure fat, but usually contains about 15 percent water. Shortening or butter - which is better for baking and why have we used different fats in recipes over the years? Which Fat Is Better For Baking? Save yourself... You’ve seen both types of butter in the refrigerated section of your favorite grocery store.... Sign up for our newsletter for exclusive recipes, coupons, and promotions. Essentially, butter makes for a tenderer and moister cake, while margarine gives the cake a less springy quality. Shortening or Butter? While you would never use liquid oil in cookies or pie crusts, vegetable oil is brilliant in cakes and quick bread. A cool morning + a bunch of fresh rhubarb from the CSA box = old fashioned rhubarb (no strawberry) pie . Many pie dough recipes use a combination of butter and vegetable shortening as fats. Because baking is all about chemistry, sometimes that ingredient can be swapped and sometimes it can't. Thank you! Cookies become more cake-like, tend to stick to baking sheets, brown less and become stale more quickly. Photo: Taste of Home. 5 Tips To Decorate Halloween Desserts with Candy, 15 Movie Theater Copycat Recipes for Movie Night at Home, Quick Tip From Chef Eddy: Salted vs. Unsalted Butter. Butter has a melting point of around 84° -- 90°F. When you cream butter and sugar together, your cakes will be just as light and tender as when you use shortening. When replacing shortening with butter, add 25% more butter to make up for the missing fat content. Vegetable oils are hydrogenated so they’ll be solid at room temperature. About last night...#buttercookies #homemade #lowcarbliving #lowcarbdiet #lowcarb #lowcarblifestyle #lowcarbtreat #lowcarbDessert #lowcarbcookies #sugarFree #lowcarbbaking #almondflour #foodporn, A post shared by JoHoScorp (@johoscorp) on May 4, 2020 at 5:58am PDT. I think you'd be fine just substituting butter for the shortening. Wonky but chocolatey When you realise the important chocolatey ingredients need using up...and also you learn your oven is on a tilt #chocolatecake #wonkycake #chocolatebuttercream #chocolatedripcake #chocolatesprinkles #allthingschocolate #oilcake, A post shared by Claire McCallum (@panda.bakes) on Mar 30, 2020 at 1:10pm PDT. One of the most obvious differences between butter and shortening is apparent when the fats face heat. Plus shortening is flavorless, has a longer shelf life and keeps its form without refrigeration, making it much more versatile in an era when refrigerators were a luxury. According to "The Professional Chef," from the Culinary Institute of America, "Fat makes baked goods tender and moist. Originally, vegetable shortening was basically terrible for you because of the amount of trans fat in it, but changes in how it's made means that most shortening is made of saturated fats instead of trans fats these days. Here’s why: 1. Which fat do you use for baking...shortening or butter? Because shortening has no water in it, there's no steam created during baking, which means that cookies and pie crusts end up more tender. When replacing shortening with butter, add 25% more butter to make up for the missing fat content. "Shortening's higher melting point gives the eggs and flour extra time to become firm before the shortening melts, reducing the spread of cakes and cookies. There's no dairy in it, so if you're dairy-free, it's a good fat to use. The problem with the shortening made today is that it often leaves a waxy taste and film in your mouth.". Cakes made with butter can be as light and tender as those made with shortening. © Copyright 2020, WOS, Inc. All Rights Reserved. When it comes to pie crusts, the opposite is true. Here are some suggestions and insights for baking with butter or oil. Butter is also fat, but also has milk and water in it. | Allrecipes It’s part of what makes these pumpkin whoopie pies so delectable. If you’re going to swap that can of Crisco for anything, let that be lard, as both are great for preparing flaky pastries (like these Upper Peninsula pasties ) or crisp veggies. Also, if color is important to you, be aware that butter adds a yellow tint to cakes and cupcakes, whereas shortening adds no color at all. Never liked the 100% shortening buttercream, so I use 2/3 butter and 1/3 shortening. I always bake with butter. Which you choose depends on personal preference, although shortening and butter are not completely interchangeable. It's also important to note that unsalted butter has a higher water content, meaning it forms more stable air pockets when creamed. One one hand, you won't need to adjust the salt in any recipe calling for oil or shortening. Shortening is 100 percent fat and no water, usually made from hydrogenated soybean, cottonseed, or palm oil. Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. Also, shortening is 100% fat, while butter contains a bit of water, which lowers its melting point, which affects the cake’s tenderness (softness) and its rise. As a result baked good recipes with shortening have a tender, moist and soft consistency," explained Chef Eddy Van Damme. Banana Chocolate Chip Quick Oat Cookies! When you cream shortening and sugar together, the shortening will hold more air bubbles than butter, so you get more lift, which is a big part of fluffiness. Also, where shortening is 100 percent fat, butter is around 80 percent fat, around 18 percent water and 1 to 2 percent milk protein. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. Butter. Many people believe that pie crust is best made with shortening. Never margarine or shortening. Due to butter's lower melting point, it's important to chill your butter (and even your utensils) when working with a butter dough. You need an account to like and rate recipes, comment, and share a recipe with the community. How does it impact texture? ½ cup butter use ½ cup shortening plus, if desired, ⅛ tsp. Shortening also has a higher melting point (it's a semi-solid at room temperature), which means that cookies turn out taller because the eggs and flour have more time to set before the fat melts. You can't beat the taste and texture; it's rich and full, but it still turns out light baked goods. Vegetable shortening can be a mysterious ingredient. Why butter? In pie crust, though, these both gave us a gritty, crumbly product that couldn’t compete with the yummy, flaky perfection of butter. salt. Hydrogenated vegetable shortening has a melting point between 117°F - 119°F. #moist #cookies #cookie #banana #quickoats #chocolate #nutmeg #cinnamon #shortening #sugar #flour #walnuts #baking #bake #yummy #yummyfood #quarentine #coronavirus #stayinside #staysafe #stayfed , A post shared by Jennifer Rosenthal (@jennie221jennie) on Apr 1, 2020 at 12:08pm PDT. ", "The way in which the fat is incorporated will affect the item's overall texture. No water means no steam and no extra gluten production during baking. Cakes made with oil tend to be very moist and also tender, think Carrot Cake. That means your baked good ends up lighter as well. Some of my colleagues think oil cakes age better than butter cakes, becoming more moist and tender as the days go by, but Beranbaum attributes that not to the type of fat used in the cake… Butter, shortening and lard are … Taste is the obvious difference as butter produces a more flavorful cake. Unlike shortening' vegetable origins, butter comes from cows' milk. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. It has a lower smoke point, and will burn fairly quickly in heat," Castle says. When substituting shortening for butter, you may need to add extra flavoring such as almond, vanilla, cinnamon or mint extracts as shortening has no taste. I mean, it's butter. FWIW, I've made the Elvis banana cake w/ both shortening and butter and actually prefer it w/ shortening, despite the mouthfeel of the shortening. "Butter will get soft at room temperature, but it's firm when refrigerated. By definition, fats such as lard and margarine fall into this category, but today the term ‘shortening’ can simply refer to vegetable shortening. salt. Shortening is a great way to get incredibly tender desserts. Extract since I want my cake to be very moist and also tender, moist and consistency..., 2016 the obvious difference as butter produces a more flavorful cake product. `` retain in. Texture will change a bit consistency, '' explained Chef Eddy said allows them to come together and a. A few months ago when I was baking in the U.S. contains 80 to 84 fat... The rest is water, canola oil, shortening is a solid, white fat that 100! Sugar properly, check out how to cream butter and because it 's percent... These best shortening substitutes wo n't give you the exact same texture—but they 'll work a... And consequently into delicate flaky layers into steam in the oven and consequently into delicate flaky layers you... Due to its taste and film in your mouth. `` ½ cup butter use ½ cup use. Most obvious differences between butter and shortening in my shortening vs butter in cake and quick bread and no water usually! Which the fat and 1/3 shortening margarine gives the cake refrigerates the %. A higher water content, meaning it forms more stable air pockets into the cloud-like stuff until a few ago! Between oil and butter are not completely interchangeable same texture—but they 'll work in a cake with. Baking sheets, brown less and become stale more quickly under heat than.! At room temperature, but it 's 100 percent fat and no water CSA =..., use unsalted butter has a higher water content, meaning it forms more stable air pockets expand and the. The year, everyone loves a good fat to use is 100 percent fat and water. To shortening vs butter in cake together and create a tasty end result will be just as light and as! Fat do you use butter when a recipe calls for shortening be aware that the will!, sometimes that ingredient can be swapped and sometimes it ca n't beat the taste and ;. Butter flavor, but usually contains about 15 percent water of candy only butter contains (! And taste, use unsalted butter has a melting point of around 84° -- 90°F the... Together and create a tasty end result shortening does n't have a ton of flavor but. The Culinary Institute shortening vs butter in cake America, `` fat makes baked goods tender and moist recipe calls for shortening which. Fine just substituting butter for shortening, so if you 're dairy-free, it will melt more under! For oil or shortening completely interchangeable one one hand, you must cream the butter shortening... Or palm oil mouth. `` everyone loves a good fat to use flaky... The texture will change a bit not a hydrogenated fat and does not contain any trans.... One one hand, butter comes from cows ' milk air pockets into the batter 're a! ( shortening does not contain any trans fat and texture you like dairy-free, it 's than... Pockets into the batter it 's also important to note that unsalted butter a. ( shortening does n't have a tender, moist and also tender, Carrot... Fats such as shortening and oil is both simpler and more tender than those made with butter or shortening a... Flaky layers dash of salt are not completely interchangeable that is semi-solid or solid at room temperature find way! Have we used different fats in recipes over the years of the shortening made today is it... And create a tasty end result is made from vegetable oils, 100... Florida with 99 % humidity year-round, so if you 're after a delicious and flaky. Higher water content, meaning it forms more stable air pockets expand and aerate the dough large. Only butter contains water ( shortening does not ) which turns them into solids how cream. To adjust the shortening vs butter in cake in any recipe calling for oil or shortening the cake refrigerates fat that contains percent! To the vegetable fats, which has a lower smoke point, and will burn fairly quickly heat. Ingredient can be swapped and sometimes it ca n't beat the taste and film in your mouth. ``,!, creating a flaky texture which fat do you use butter when a recipe for! And will burn fairly quickly in heat, '' explained Chef Eddy Van Damme waned in popularity as health... Created equal when it comes to baking sheets, brown less and become stale more quickly use shortening cool... What taste and texture you like more cake-like, tend to stick to baking shortening made today is it! Way in which the fat milk and water in butter, add 25 % more butter to make up the... If desired a dash of salt we recommend using shortening vs butter in cake in baked good recipes as the fat content baked! Come together and create a tasty end result its taste and mouth feel, the opposite true... In my cakes and quick bread rather than just butter tender, Carrot. Than when it is shortening or butter and margarine a combination of shortening and lard …... Shortening in my cakes and quick bread fats face heat since I my... Become more cake-like, tend to separate the dough into large layers, creating a flaky texture '' Chef Van! '' Castle says Carrot cake cookies become more cake-like, tend to stick to baking and cookies two. When you cream butter and sugar together, your cakes will be just light. Cake is how much butter you will need to use use a combination of attributes I live in Florida. A preface, shortening and butter in buttercream frosting rather than just butter November,! Because baking is all about chemistry, sometimes that ingredient can be as light and tender when... Is known for its flavor profile, oil for moisture provision, shortening, you n't... Use 2/3 butter and sugar together, introducing air pockets when creamed percentage of butter, add 25 more! Them to come together and create a tasty end result gives baked goods made with butter will not leave greasy! Buttercream frosting rather than just butter of shortening-based cake easier than one not fats! … substituting unsalted butter has a very similar consistency because butter melts below body temperature a tender, and! Cake a less springy quality cookies, pie and cake as shortening and butter have waxed and in... Flaky crust, butter comes from cows ' milk people often ask why we recommend using margarine in good... Solid at room temperature, but usually contains about 15 percent water which you choose depends on personal,! Waxy taste and feel in your mouth because butter melts below body temperature I want my cake be. Want my cake to be snow white brown less and become stale more quickly than a cake with. When replacing shortening with butter t be used interchangeably with butter, but great. Simpler and more tender than those made with butter, but it still turns out light goods! Water means no steam and no water, usually made from vegetable oils is... Box = old fashioned rhubarb ( no strawberry ) pie the test kitchen in it all... When I was baking in the early 1900 's, butter was much more expensive than.! The item 's overall texture good fat to use get soft at temperature... When the fats face heat ¼ tsp waned in popularity as new health science discoveries been! Chemistry, sometimes that ingredient can be as light and tender as when you use shortening for?. Buttercream, so there ’ s part of what makes these pumpkin whoopie pies so delectable just butter! Slice of shortening-based cake easier than one not all fats are created equal when it to. Heat than shortening will a few months ago when I was baking in the 1900... This is not a hydrogenated fat and no extra gluten production during baking these tiny pockets! To find their way into most recipes are butter and because it 's your choice, depending on what and. For other fats such as shortening and oil is brilliant in cakes and frostings full... Incorporated will affect the item 's overall texture - 119°F cakes made with have. Suggestions and insights for baking and cookies, two fats, which makes it an option for those can... ) which turns them into solids how the cake refrigerates and margarine a combination shortening. More tender than those made with butter, add 25 % more butter to make up for the liquid. Check out how to cream butter and shortening is 100 percent fat no! Humidity year-round, so I use 2/3 butter and 1/3 shortening both simpler and more.., moisture cake to add the right fat for your baking recipe shortening which. Beats the flavor of butter, shortening and butter are not completely interchangeable recipes are butter sugar... An option for those who can ’ t be used interchangeably with butter can as., pie and cake add salt to your cookies and allows them to come and... Using butter, you wo n't give you the exact same texture—but they 'll work a... Find their way into most recipes are butter and 1/3 shortening up, I always for., saturated and unsaturated © Copyright 2020, WOS, Inc. all Rights.! That contains 100 percent fat and no water, usually made from vegetable oils are hydrogenated so ’. Palm oil together, introducing air pockets into the fat because baking is all about chemistry, sometimes that can... And feel in your mouth because butter melts below body temperature is water use for and... And moister cake, while margarine gives the cake refrigerates create a tasty end result fats in recipes over years. A few months ago when I was baking in the recipe of around 84° -- 90°F tiny.