When Recipe Calls For Shortening What Do You Use

R m wyoming michigan yes butter or stick margarine can be substituted for shortening in equal proportions in cake and cookie recipes.

When recipe calls for shortening what do you use. 4 vegetable shortening is made from vegetable oil. You may see a recipe that calls for you to cut the shortening into your batter. But remember that this substitution will work only for baked foods. Making this substitution may slightly alter the texture of your baked goods.

When solid fat is called for in a recipe such as shortening for banana bread i substitute coconut oil which is solid semi solid until around 76 f and liquefies the warmer it gets past 77 f so i use it for both a solid and liquid fat. Most folks prefer butter because of the wonderful flavor it imparts. If using salted butter and the recipe also calls for salt take that into consideration. If the recipe calls for shortening by volume 1 tbsp for example then butter can be substituted at a 1 1 ratio.

For example by using both butter and shortening in a cookie recipe you will get the wonderful flavor of butter while the shortening will keep the cookies from spreading too flat. It is typically cut into a dry mixture with your flour and any other dry ingredients you may be using. If you are using sweetened applesauce reduce the quantity of sugar in the recipe. This is the best way to get the most effect out of the shortening and create the shortest dough.

But use shortening especially one that s flavored with butter and it will be like you were using butter. You may also use half cup of pureed prunes as a substitute for a cup of shortening. However conventional wisdom is that if a recipe calls for shortening it refers to hydrogenated vegetable oil. However if the recipe specifies weight then add roughly 25 more butter.

However you can expect some changes in the texture of your baked goods. The only ingredient in the coconut oil i use is coconut oil. There is no magic shortening to butter conversion generally you can use butter or margarine in place of shortening as a one to one swap. Since butter lard and shortening can all produce different textures and flavors in baked goods it s best to assume that the recipe will be specific about what type of fat to use.

Butter is the most popular substitute for shortening. Shortening unlike butter has a higher smoke point. Learn the specifics of subbing butter for shortening. Combining two different fats such as margarine and shortening will give a recipe some of each fat s best qualities.

Butter or margarine can be used instead adding a couple of extra tablespoons per cup of shortening called for in a recipe. So for every 1 cup of shortening called for in a recipe use 1 cup butter or margarine plus 2 tablespoons. You can t easily use butter in sautéed recipes as it easily smokes. If it says butter use butter.