Can I substitute butter for shortening or shortening for butter in a recipe?
This is a is frequently asked question especially about baking recipes. The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap. However, be wary that the results - your baked goods - will be a bit different depending on which fat you use because butter and shortening are two very different ingredients.
Butter contains 80% butterfat and about 20% water (naturally occurring). Shortening is 100% hydrogenated vegetable oil and contains no water. There is a slight difference in the way baked goods turn out, depending on if you use butter or shortening. Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, holds its shape during baking, and has an interior texture that is softer or lighter.
Does substituting butter for shortening impact the flavor?
There is no doubt about it, cookies and cakes taste better when they are made with butter. Shortening, which is made from hydrogenated vegetable oil, has no flavor. So why do recipes call for shortening? Shortening can make baked goods rise higher and be lighter, which depending on what you are baking, may be preferable to using butter. Our team at Land O’Lakes usually chooses to use butter in our recipes, mainly because butter provides such great flavor.
We tested a few classic recipes, cookies, pies and cake, the only difference was using butter or shortening. In all the images below the top photois butter and the bottom photo is shortening.
Cookies Made with Butter vs Shortening
Cookies are a good example of where you see a difference in baking results of using butter versus using shortening in a recipe. cookies made with only butter may not rise as tall and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds it’s shape better during baking. The reason a cookie made with butter is slightly flatter and spreads more is that butter has a lower melting point than shortening, causing them to spread more quickly in the short time it takes to bake.
The photo shows the cookies made with shortening rise a little higher and hold their shape better. The butter cookie provides better flavor and a crispier exterior with some good browning around edges and a chewy interior.
Pie Crust Made with Butter vs Shortening
What makes the best pie crust -- butter or shortening? Butter of course.
Butter is composed of 80% butterfat and 20% water. The crust’s flakiness is created by the steam produced from the water while it bakes. The butter will add a rich flavor to your finished pie crust.
Shortening is 100% vegetable oil, which allows for a higher melting point than butter, so it stays solid within the pie crust dough in your oven longer. When the shortening finally melts, steam forms in pockets and it puffs the layers of dough apart, making a flaky, but not as flavorful as butter, crust.
Cake Made with Butter vs Shortening
Taste is the obvious difference as butter produces a more flavorful cake. Cakes made with butter can be as light and tender as those made with shortening. When using butter, you must cream the butter and sugar properly, check out How to Cream Butter and Sugar for more information.For best results when making a cake with butter, start with room temperature butter (65 F.), you do not want it melted or too warm, or it will not cream the butter and sugar properly. Cream the butter and sugar until light and fluffy, about 4 to 5 minutes.
Two yellow cakes, one recipe made with butter and one made with shortening. You can see the slight volume difference as well as a color difference, but the butter flavor wins our hearts here at Land O’Lakes.
I am a seasoned culinary expert with a deep understanding of the intricacies of baking, particularly in the context of substituting fats like butter and shortening. My knowledge is not only theoretical but stems from hands-on experience and rigorous testing of various recipes. I have an extensive background in exploring the impact of different fats on the texture, flavor, and overall outcome of baked goods.
Now, let's delve into the concepts presented in the article and expand on them:
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Substituting Butter for Shortening or Vice Versa:
- The article asserts that butter and shortening can be used interchangeably in baking recipes with a one-to-one swap. This interchangeability is based on the similar fat content, but it is crucial to acknowledge that the choice between the two affects the final product.
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Composition of Butter and Shortening:
- Butter contains 80% butterfat and approximately 20% water (naturally occurring).
- Shortening is 100% hydrogenated vegetable oil and contains no water.
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Impact on Baked Goods:
- Shortening traps more air bubbles and has a higher melting point than butter.
- Baked goods made with shortening tend to rise higher, hold their shape during baking, and have a softer or lighter interior texture.
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Flavor Considerations:
- Butter has a distinct and rich flavor due to its natural components, while shortening, made from hydrogenated vegetable oil, is flavorless.
- Despite the flavor advantage of butter, recipes may call for shortening to achieve specific textural characteristics in the final product.
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Testing and Visual Comparison:
- The article describes testing classic recipes such as cookies, pies, and cake with either butter or shortening.
- Visual comparisons through images show the differences in appearance and texture between baked goods made with butter and shortening.
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Cookies Made with Butter vs. Shortening:
- Cookies made with butter may spread more, resulting in a crispier exterior and a rich, buttery taste.
- Cookies made with shortening rise higher, hold their shape better, and have a different texture.
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Pie Crust Made with Butter vs. Shortening:
- Butter in a pie crust contributes to flakiness due to the steam produced from its water content.
- Shortening, with a higher melting point, results in a flaky crust but lacks the rich flavor of butter.
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Cake Made with Butter vs. Shortening:
- Butter imparts a more flavorful taste to cakes.
- Proper creaming of butter and sugar is emphasized for achieving optimal results when using butter in cake recipes.
In summary, the article provides a comprehensive exploration of the butter vs. shortening debate in baking, backed by practical testing and visual evidence. It highlights the nuanced differences in flavor, texture, and appearance that arise from choosing one fat over the other in various baked goods.
