Can I use butter instead of shortening?
By Jessica from Middletown
For most things, absolutely! Just soften it, though, don't melt it! I can't, at this moment, think of anything you could not substitute it for; but I am sure someone will think of some!
Some pastry recipes insist on shortening or lard, because of the higher melting point and higher stability when warm. You can achieve the same results by adding some finely shaved unsweetened white or dark chocolate and knead it into the butter, before adding the butter to the other ingredients.
Whipped butter is easier to use, if you can get it in your area.
Not in all recipes. Butter will not hold up the way shortening does, it breaks down to much. When a cookie recipe calls for shortening you can't substitute butter as the cookies will not retain there shape while baking, they will flatten out too much.
You most certainly can substitute butter for shortening and just use the equal amount for most recipes. The butter is better tasting than shortening too. ;-) The difference it makes using it in cookie recipes in equal amounts is that the cookies won't be as fluffy as when using shortening and will be a bit crispier but you can remedy much of that by using 20% less butter than the recipe calls for of the shortening.
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