Can You Use Butter Instead Of Shortening In A Cake Recipe I used the same techniques ingredients except the fat of course baking times and temperatures to ensure consistency between the two batches.
Can you use butter instead of shortening in a cake recipe But recently as i whipped up batches of cookies and a plethora of pies i began to wonder about the difference between using shortening vs.
Can you use butter instead of shortening in a cake recipe. However you must make sure that the flavor of butter or margarine suits the recipe. The cookies stayed plump nicely brown and soft. If you are searching for a shortening substitute to be used in pastries biscuits and cakes then butter or margarine are good choices. When substituting butter for shortening you ll simply do the opposite math accounting for the extra liquid.
Growing up i always reached for a trusty kitchen staple instead. If you use shortening instead you ll have less gluten and therefore softer cakes and cookies that remain soft and cakey even when they ve cooled down. The flavor was very good but the cookies were a little more sweet than rich butter cookies. Sometimes for trial recipes i just bake half a recipe.
You can tell now where what we were zoning in on half butter and half shortening. Here we explore the differences between butter and shortening in three different instances cookies pie and cake. Vegetable shortening can be a mysterious ingredient. In my favorite recipe below for a cloud soft white cake the pure fat in shortening makes up for the lack of egg yolks an ingredient that helps the cake develop the beautifully moist velvety and tender crumb we re all looking for.
That way you ll know if the shortening or butter works fine for the recipe and you ll know if you have the flavouring just right. Also i ve never ever made a cake with shortening and i wouldn t. If you re going looks shortening won hands down. Let s say you have a cake recipe that uses 1 2 cup of shortening 95 5 grams but you want to use butter instead.
Substituting butter for shortening. Shortening and butter substitute questions come up all the time especially in baking when the food science matters more.
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