Substituting Shortening for Margarine

Will using Crisco butter flavor shortening make the recipe taste different if the recipe asks for margarine?

By Lisha

November 4, 20100 found this helpful

Margarine will be a good substitute as long as you use the stick margarine. Do not use the soft margarine in tubs as that contains a lot of water and baked goods don't turn out well with that.

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Anonymous Flag
November 5, 20100 found this helpful

All substitutions in any recipe make at least a slight flavor variation. If you want to use Crisco instead of margarine here is the adjustment you need to make:

1/4 cup butter or margarine = 1/4 cup Crisco shortening + 1-1/2 teaspoons water

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November 5, 20100 found this helpful

I don't know about all of you, but margarine & shortening are made by hydrogenating the fats. It's all over the news. This stuff causes cancer & many other types of cellular damage. Use butter.

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November 5, 20100 found this helpful

Deeli, I never heard to add water to Crisco to substitute it for butter or margarine. What happens if you don't? Also, I know that one (shortening or margarine) will make cookies crisp & the other will make them chewy, but I don't remember which is which, do you? Thanks!

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Anonymous Flag
November 9, 20100 found this helpful

Hi lyonpridej, the reason to add the water to shortening when using as a margarine substitute is because margarine is processed with water and the shortening isn't. I don't think you need to add water if substituting for butter though, but I am not sure, because butter is a milk product whereas margarine and shortening are vegetable oil products. I honestly don't know which ingredient will make one batch of cookies crunchy and the other batch more moist. I guess I never paid attention to that difference because I am not a big cookie baker, just a small handful of my faves where I never substitute ingredients. :-(

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