How do i substitute shortening for butter

So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. In cakes and breads, the substitution is rarely noticeable when using shortening vs. You shouldn't have any issue when substituting butter for shortening here. Piecrust made with butter or margarine will not be as flaky as one made with shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust.

See our tips for making an all-butter piecrust if you're set on using it. Comments 2 Add Comment. View Comments. November 24, I wouldn't use margarine because of the type of oil. Butter is a better alternative because it is closer to the shortening in consistancy. Lard is a good alternative as well. From opentextbc.

You may want to reduce the liquid by 24 g in this case. Most recipes for quickbreads are From cooking. When you use butter instead of shortening, use a bit more, for 1 cup butter, add 1—2 tbsp. Decrease the liquid in your recipe, accordingly. Also, normally use salted butter I never do ;o. I also use La From quora. A stick of butter equals 8 tablespoons, of which something close to 1 tablespoon is water. To make a close substitution, remove one tablespoon of shortening from your half-cup and replace it with water or milk.

From ehow. Pin by Ana Ruiz on lowering cholesterol Cooking From mungfali. Making this substitution may slightly alter the texture of your baked goods. When substituting butter for shortening, use the same amount called for in your recipe. Click to see full answer. From askinglot. One tip that may be useful is to add a pinch of turmeric or nutritional yeast to From cookusinterruptus.

For instance, since cake frosting must stay solid at room temperature, butter and powdered sugar work nicely, but olive oil and From southamptonoliveoil. Lard, suet, butter, margarine, Crisco.

Generally, if a modern recipe calls for shortening it is From answers. It has a similar texture and is also vegan, too. You can swap it in one-for-one, but just remember that it will likely give your baked goods a very slight coconut flavor. Remember margarine? It's still around, and if you happen to have some on hand, you can use it to replace the shortening in baking recipes.

Be sure to add an extra tablespoon of margarine for every cup of shortening: Margarine contains water and has a lower fat content, so using a little more will yield a better result. You might not think to reach for lard often, but it is actually a great substitute for shortening. It is best used in recipes that can go savory, like biscuits, cornbread, savory scones, or pot pie. If a recipe calls for melted shortening, vegetable oil is a good swap.

Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly. Because the water in butter produces steam which produces gluten , it yields a flakier final product. Shortening is percent fat. It produces softer, more tender baked goods.

It adds no taste. Shortening: What's the Difference? Butter vs. By Corey Williams Updated April 28, Save Pin FB More.