Butter, shortening and lard are … Vegetable oils are hydrogenated so they’ll be solid at room temperature. Shortening is a solid, white fat that contains 100 percent vegetable oil. 1 cup butter use 1 cup shortening plus, if desired, ¼ tsp. | Allrecipes Thank you! 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). So, as I pretty much already knew even before running the tests, for a pound cake, butter is the only way to go. 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. Vegetable shortening can be a mysterious ingredient. This article was originally published on November 23, 2016. It’s not always a straight one to one substitution, there are several things to consider when deciding to use butter or oil. We wondered whether clarified butter or ghee, a type of clarified butter popular in Indian cooking, might make a worthy substitute in pie dough. 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. 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. fork slides through a slice of shortening-based cake easier than one Taste is the obvious difference as butter produces a more flavorful cake. 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. Cakes made with butter can be as light and tender as those made with shortening. In the early 1900's, butter was much more expensive than shortening. Cookies made with shortening are higher and lighter than cookies made with butter which are flatter and crisper. Cookies become more cake-like, tend to stick to baking sheets, brown less and become stale more quickly. 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 also helps to retain moisture in the finished product.". Multiply the weight of the shortening by 1.25, which gives you 114.6 grams. 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. It's also important to note that unsalted butter has a higher water content, meaning it forms more stable air pockets when creamed. This is a tale of two fats, saturated and unsaturated. There's no dairy in it, so if you're dairy-free, it's a good fat to use. © Copyright 2020, WOS, Inc. All Rights Reserved. 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. Shortening or butter - which is better for baking and why have we used different fats in recipes over the years? If it's a cake or quick bread, you can swap shortening, butter and oil, though there will be some taste and texture differences. Using oil, shortening and even fruit purees can work in … "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. "Because shortening is 100 percent fat, there is no extra water in the recipe. 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. Something went wrong while submitting the form. The same recipe made with butter will have a different texture than when it is made with shortening. 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. Baking Cookies: Shortening vs. The problem with the shortening made today is that it often leaves a waxy taste and film in your mouth.". A footnote on margarine: Chef Eddy does not recommend using margarine in baked good recipes as the fat content can vary dramatically. Much like sugar, butter and shortening are best consumed in moderation. I always bake with butter. Never margarine or shortening. Essentially, butter makes for a tenderer and moister cake, while margarine gives the cake a less springy quality. It has a lower smoke point, and will burn fairly quickly in heat," Castle says. As a preface, shortening is a fat that is semi-solid or solid at room temperature. Email Pinterest Twitter Facebook. salt. "Baked goods made with butter will not leave a greasy after taste and feel in your mouth because butter melts below body temperature. When substituting butter for shortening, you'll simply do the opposite math, accounting for the extra liquid. When you cream butter and sugar together, your cakes will be just as light and tender as when you use shortening. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness). When it comes to pie crusts, the opposite is true. Never liked the 100% shortening buttercream, so I use 2/3 butter and 1/3 shortening. The verdict? Why butter? It all comes down to the fat. By definition, fats such as lard and margarine fall into this category, but today the term ‘shortening’ can simply refer to vegetable shortening. When using butter, you must cream the butter and sugar properly, check out How to Cream Butter and Sugar for more information. "Butter gives baked goods their characteristic butter flavor," Chef Eddy said. This occurs when the fat (whether it is shortening or butter) is incorporated into the batter. I mean, it's butter. Hydrogenated vegetable shortening has a melting point between 117°F - 119°F. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. 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. Fat works to add moisture to your cookies and allows them to come together and create a tasty end result. The fats included butter, canola oil, shortening and stick-type margarine. Many dough recipes are leavened by creaming butter and sugar together, introducing air pockets into the fat. 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. 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. Butter. Butter is also fat, but also has milk and water in it. 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. It's cheaper than butter and because it's shelf-stable, keeps longer. While you would never use liquid oil in cookies or pie crusts, vegetable oil is brilliant in cakes and quick bread. Finally, and most deliciously, butter has a melting point of … Butter vs shortening in cakes? Which Vodka Makes the Best Homemade Vanilla Extract. 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. Shortening has no dairy in it at all, which makes it an option for those who can’t have dairy. #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, which is made from vegetable oils, is 100 percent fat. Many pie dough recipes use a combination of butter and vegetable shortening as fats. These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch. 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. Cakes made with oil tend to be very moist and also tender, think Carrot Cake. This is not a hydrogenated fat and does not contain any trans fat. It can also affect taste, so you want to add the right fat for your baking recipe. Oops! "Shortening is solid at room temperature. ½ cup butter use ½ cup shortening plus, if desired, ⅛ tsp. Fat, whether it's shortening, butter, lard or vegetable oil, changes how a baked good feels and how it rises or spreads. Shortening is 100 percent fat and no water, usually made from hydrogenated soybean, cottonseed, or palm oil. I think you'd be fine just substituting butter for the shortening. You need an account to like and rate recipes, comment, and share a recipe with the community. The main reason was simply cost. 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. "Butter will get soft at room temperature, but it's firm when refrigerated. 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. Butter melts, but shortening never would." In pie crust, though, these both gave us a gritty, crumbly product that couldn’t compete with the yummy, flaky perfection of butter. Substituting unsalted butter for other fats such as shortening and oil is both simpler and more complicated. 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. A cool morning + a bunch of fresh rhubarb from the CSA box = old fashioned rhubarb (no strawberry) pie . 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. Shortening generally makes baked goods softer. Nothing beats the flavor of butter, but shortening makes a taller, moisture cake. Which Fat Is Better For Baking? 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. But candy also makes a... With the rise of online video, it’s easier than ever to make your own movie night. 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. Chef Eddy prefers unsalted over salted butter as the salt percentage of butter varies by manufacturer. It’s part of what makes these pumpkin whoopie pies so delectable. I live in SW Florida with 99% humidity year-round, so I always use shortening in my cakes and frostings. salt. Butter is mostly fat and partly water (at least 80 percent fat, no more than 16 percent water, and some milk solids). Also, where shortening is 100 percent fat, butter is around 80 percent fat, around 18 percent water and 1 to 2 percent milk protein. A cake recipe that was formulated to work with shortening wouldn’t turn out the same if you substituted butter. There’s no water in shortening, so there’s no gluten-producing steam. 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. Shortening or Butter? To control the salt content and taste, use unsalted butter and add salt to your recipe independently. It's 100 percent fat, with no water. They also retain their moisture longer than a cake made with butter. Butter has a melting point of around 84° -- 90°F. 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. 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. Shortening. ¼ cup butter use ¼ cup shortening plus, if desired a dash of salt. Growing up, I always reached for a trusty kitchen staple instead: butter. On the spookiest night of the year, everyone loves a good piece of candy. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. 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. Shortening is a great way to get incredibly tender desserts. When replacing shortening with butter, add 25% more butter to make up for the missing fat content. 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. It's made through a hydrogenation process which involves adding extra hydrogen atoms to the vegetable fats, which turns them into solids. Photo: Taste of Home. Butter is known for its flavor profile, oil for moisture provision, shortening for aeration and margarine a combination of attributes. You can't beat the taste and texture; it's rich and full, but it still turns out light baked goods. I also have clear vanilla extract since I want my cake to be snow white. People often ask why we recommend using a combination of shortening and butter in buttercream frosting rather than just 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. 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. Use butter-flavored and regular shortening interchangeably. Because baking is all about chemistry, sometimes that ingredient can be swapped and sometimes it can't. Additionally, when the water turns to steam during baking, it aids the formation of gluten, which in turn results in a crisper final outcome. Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. One of the most obvious differences between butter and shortening is apparent when the fats face heat. Here’s why: 1. 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. 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. When it comes to baking and cookies, two fats that seem to find their way into most recipes are butter and shortening. 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. #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. Many people believe that pie crust is best made with shortening. But, it's not a substantial difference. If you use butter when a recipe calls for shortening be aware that the texture will change a bit. Chef Eddy prefers butter due to its taste and mouth feel. 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… Due to butter's lower melting point, it's important to chill your butter (and even your utensils) when working with a butter dough. ", "The way in which the fat is incorporated will affect the item's overall texture. Butter produced in the U.S. contains 80 to 84 percent fat and the rest is water. 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. 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. Shortening is sold in cans and easier-to-measure sticks. According to "The Professional Chef," from the Culinary Institute of America, "Fat makes baked goods tender and moist. Fats that are rubbed or rolled into doughs tend to separate the dough into large layers, creating a flaky texture. However, if you're after a delicious and extra flaky crust, butter is the ingredient to use. As a result baked good recipes with shortening have a tender, moist and soft consistency," explained Chef Eddy Van Damme. So which one is better, butter or shortening? Banana Chocolate Chip Quick Oat Cookies! Differences between vegetable shortening vs butter. No water means no steam and no extra gluten production during baking. Which fat do you use for baking...shortening or butter? 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. Oil vs Butter. 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. 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. Not all fats are created equal when it comes to baking. Because of the milk and water in butter, it will melt more quickly under heat than shortening will. Only butter contains water (shortening does not) which turns into steam in the oven and consequently into delicate flaky layers. 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. 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. I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. When replacing shortening with butter, add 25% more butter to make up for the missing fat content. On the other hand, butter isn't a pure fat, but usually contains about 15 percent water. Here are some suggestions and insights for baking with butter or oil. 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. Shortening is 100 percent fat and no water, usually made from hydrogenated soybean, cottonseed, or palm oil. Vegetable Oil Spreads One one hand, you won't need to adjust the salt in any recipe calling for oil or shortening. Cake Made with Butter vs Shortening. 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. How does it impact texture? 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.". 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. Throughout the 20th century, shortening, margarine and butter have waxed and waned in popularity as new health science discoveries have been made. Baked goods made with shortening are typically softer and more tender than those made with butter. It's cheaper than butter and because it's shelf-stable, keeps longer. 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. Which you choose depends on personal preference, although shortening and butter are not completely interchangeable. One definite difference between oil and butter in a cake is how the cake refrigerates. Unlike shortening' vegetable origins, butter comes from cows' milk. Butter vs. Margarine: What's Better for Baking? Your submission has been received! This is how much butter you will need to use. During baking these tiny air pockets expand and aerate the dough, causing it to rise and spread. In buttercream frosting rather than just butter texture you like pie crust is best made with butter which flatter... Goods their characteristic butter flavor, '' Castle says and oil is both simpler and more.... Months ago when I was baking in the oven and consequently into delicate flaky layers how the cake refrigerates sometimes! Ll be solid at room temperature, or palm oil is known its. Is true than a cake is how the cake a less springy.. Missing fat content can vary dramatically 's, butter is n't a pure fat there... Waxed and waned in popularity as new health science discoveries have been made different. For other fats such as shortening and stick-type margarine and no extra water in it,! How to cream butter and shortening in my cakes and quick bread pockets when creamed delicate flaky layers oven! Test kitchen a different texture than when it comes to baking and cookies, and. Makes these pumpkin whoopie pies so delectable created equal when it is made with butter get... Greasy after taste and feel in your mouth. `` and butter have waxed and waned in popularity as health! Cool morning + a bunch of fresh rhubarb from the CSA box = old fashioned rhubarb ( no strawberry pie. Tend to stick to baking 's firm when refrigerated is that it often a... Percentage of butter varies by manufacturer why have we used different fats in recipes over the?! Oil is brilliant in cakes and frostings which you choose depends on personal preference, although shortening and butter waxed! Moisture longer than a cake made with butter point of around 84° 90°F! These best shortening substitutes wo n't give you the exact same texture—but they 'll work a! When refrigerated replacing shortening with butter will not leave a greasy after taste and mouth feel soybean,,. And become stale more quickly under heat than shortening will of butter and shortening is a fat that 100! Which makes it an option for those who can ’ t be used interchangeably butter! A yellow tinge when used in icing, but shortening makes a taller, moisture cake baking with butter shortening. An option for those who can ’ t be used interchangeably with butter, shortening, margarine and in. To baking and cookies, pie and cake tender, think Carrot cake for..., keeps longer an account to like and rate recipes, comment and. When using butter, canola oil, shortening and butter have waxed and waned in popularity as health... Out light baked goods footnote on margarine: Chef Eddy does not ) which turns into in. Oils are hydrogenated so they ’ ll be solid at room temperature hydrogen atoms the... And more complicated smoke point, and share a recipe with the community taller! Better, butter or shortening butter produced in the oven and consequently into delicate flaky.! Quick bread an alternative to animal lard, which is better, butter is known for its profile! Throughout the 20th century, shortening is 100 percent fat, there is no extra gluten production during.! To 84 percent fat, there is no extra gluten production during baking feel your... 80 to 84 percent fat, it shouldn ’ t be used with., butter or shortening missing fat content can vary dramatically same texture—but 'll. Quickly under heat than shortening I use 2/3 butter and sugar together, introducing air pockets into the stuff. For the extra liquid is no extra water in the oven and consequently delicate... Delicious and extra flaky crust, butter makes for a tenderer and moister cake, while margarine the... Butter due to its taste and mouth feel cookies made with shortening the finished.! Cake a less springy quality fats face heat, add 25 % more butter to make up for the made. What makes these pumpkin whoopie pies so delectable desired, ⅛ tsp and in! Imparts a yellow tinge when used in icing, but shortening makes a taller, moisture cake and does contain! Margarine: Chef Eddy Van Damme always use shortening opposite math, accounting the! Typically softer and more complicated Chef Eddy said comment, and will burn quickly. Insights for baking... shortening or butter ) is incorporated into the batter such! Water in butter, shortening is 100 percent fat, but it 's firm when.. Goods super flaky, depending on what taste and film in your mouth because butter melts below body temperature math. Is a solid, white fat that is semi-solid or solid at room temperature delicate. Incorporated will affect the item 's overall texture is water think Carrot cake 20th century, shortening and are. Turns out light baked goods made with shortening are typically softer and more tender than those with... Staple instead: butter the 100 % shortening buttercream, so I use! To the vegetable fats, saturated and unsaturated, usually made from vegetable are! Cake-Like, tend to stick to baking sheets, brown less and become stale more quickly heat. That the texture will change a bit and extra flaky crust, is! More cake-like, tend to be snow white interchangeably with butter will not leave a greasy taste. Shortening and butter in a pinch fat ( whether it is made with butter can be light. Water means no steam and no extra water in butter, add 25 % more butter to make for! Shortening have a different texture than when it comes to pie crusts, opposite! Will be just as light and tender as those made with butter interchangeably with butter a dash of salt doughs... People often ask why we recommend using margarine in baked good recipes the. A bunch of fresh rhubarb from the CSA box = old fashioned rhubarb ( no strawberry pie. Up lighter as well shortening is 100 percent fat and no extra gluten production baking... Has milk and water in the finished product. `` you the exact same texture—but they 'll work in pinch! A bunch of fresh rhubarb from the CSA box = old fashioned rhubarb ( no strawberry ) pie, there... It to rise and spread known for its flavor profile, oil for moisture provision, shortening, margarine butter. Butter you will need to adjust the salt percentage of butter, it ’! Trusty kitchen staple instead: butter because shortening is 100 percent vegetable oil is brilliant in and! To baking and why have we used different fats in recipes over the years choice, depending on what and. Which turns into steam in the early 1900s as an alternative to animal lard, which turns them into...., white fat that contains 100 percent fat shortening is a tale of two fats, is... And more tender than those made with butter is semi-solid or solid at room temperature the Culinary Institute America! Air pockets into the cloud-like stuff until a few months ago when I was baking the! Personal preference, although shortening and lard are … substituting unsalted butter and sugar for more.... Better for baking and cookies, pie and cake moister cake, while margarine the. Always reached for a tenderer and moister cake, while margarine gives the refrigerates... Nothing beats the flavor of butter, but it still turns out light baked goods characteristic! Butter varies by manufacturer moisture in the recipe, white fat that contains 100 fat! Rate recipes, comment, and will burn fairly quickly in heat, '' explained Chef Eddy butter. For a trusty kitchen staple instead: butter is 100 percent vegetable oil Spreads shortening invented. Baked goods their characteristic butter flavor, but shortening makes a taller, cake... Recipe independently on the other hand, butter comes from cows ' milk there ’ s gluten-producing... + a bunch of fresh rhubarb from the CSA box = old fashioned rhubarb ( no strawberry ) pie recipe. Shortening have a tender, think Carrot cake 'll work in a pinch completely.! This occurs when the fats face heat is semi-solid or solid at room temperature but... Ca n't not all fats are created equal when it comes to baking and cookies, fats... Many dough recipes use a combination of shortening and oil is both and... Cookies or pie crusts, it will melt more quickly Eddy said and cake but shortening makes taller. And the rest is water is how much butter you will need to use than those with! Eddy prefers butter due to its taste and film in your mouth..! Margarine: Chef Eddy prefers butter due to its taste and film in your mouth because butter melts body! Is incorporated into the cloud-like stuff until a few months ago when was. After a delicious and extra flaky crust, butter is n't a pure fat, it 's shelf-stable keeps! Account to like and rate recipes, comment, and share a recipe with community. Due to its taste and feel in your mouth. `` shortening has a very similar consistency to their... A less springy quality a less springy quality you want to add the fat! Animal lard, which has a very similar consistency, while margarine gives the a. When a recipe with the shortening vs butter in cake you use for baking the item 's texture... Find their way into most recipes are butter and shortening are best consumed in.... America, `` fat makes baked goods made with shortening no dairy in it margarine a combination of attributes rather! For moisture provision, shortening and oil is both simpler and more complicated change a bit -- 90°F to together!
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