Shortening: What's the Difference? Butter vs. By Corey Williams Updated April 28, Save Pin FB More. What is it made of? The other 20 percent is made up of mostly water, which turns into steam and, in turn, increases gluten production. How does it impact texture? The increased gluten production yields a crispier and flakier final product. Because butter melts quicker than shortening, it often results in flatter and thinner baked goods. How does it impact taste? Shortening, which is made from vegetable oils , is percent fat.
When shortening is creamed with sugar, it traps air molecules, which helps to leaven cakes and make them tender. A fork slides through a slice of shortening-based cake easier than one made with butter. The rich creaminess of a classic butter cake is hard to replace. But shortening might have its place in your frosting recipe too. We replicated hot, summery conditions when so many of us cake bakers are called upon by putting frosted cupcakes in a low oven for 10 minutes.
The results were drastic: the all-butter buttercream melted and spread down the sides of the cupcake, while the buttercream made with shortening held its shape.
So if heat isn't a problem, you might want to stick with a Classic Buttercream recipe. They can both be used to make delicious, tender baked goods that are full of flavor and richness.
There might be certain cases when it just makes more sense to use butter, like in a classic cake perhaps. There are other times when a can of Crisco is now the thing I reach for: when making pie crust, frosting, and even sandwich cookie filling.
The virtue of butter vs. Interested in more baking science? Kye Ameden grew up in Fairlee, Vermont and has always had a love of food, farms, and family.
After graduating from St. Shortening and lard have BHT, to which I am allergic. Is there an adjustment I can make to recipes when using butter that would create results similar to shortening? Hi Chris. There is not a standard that can be applied to every recipe to get the same result when baking with shortening.
Even though comparing the ingredients for these two fats are clearly different, shortening and butter are often used interchangeably in recipes with acceptable results. We would use the same amount of butter in most recipes calling for shortening. Happy Baking! How about using ghee instead of butter. And then the butter flavor would remain without having to use the shortening.
Butter and shortening have very different melting points and behave differently when baked aside from their different fat contents.
Baking with ghee can be a fun experiment, though! So if you want to use both shortening and butter in a cake recipe for example, would it be equal amounts? Suzanne, I don't see why you couldn't do that. The texture and flavor will be a little different.
Can liquid vegetable oil be substituted for butter or shortening in yeast bread recipes? I would like to minimize the saturated fat in the bread. Jeff, if a bread recipe calls for a couple of tablespoons of solid or liquid butter, you'll most likely be fine. But if the recipe calls for more than that, I would be cautious. Shortening was invented in the early s as an alternative to animal lard, which has a very similar consistency.
Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch.
If you don't have any shortening on hand, try reaching for butter instead—you can use the same amount. Your baked goods may not turn out quite as flaky, but they'll have a rich, buttery flavor. Coconut oil is another great shortening substitute. 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.
0コメント