Can you use butter flavored Crisco instead of regular Crisco for cookies?

Answer 1

Butter is a mixture of fat, water, emulsifiers, and proteins. Shortening is all fat. When baking, butter expands and forms bubbles from the water turning into steam, and bonds stuff together like glue (lubing a pan with shortening is much better than butter), and will absorb water because of the emulsifiers.

Additionally, butter will melt at a very low temp, so your cookie will flatten out, while shortening will hold its shape more.

I don't think so. I often wondered this myself, as I love butter, and think it's much better for you, but one of them---I think the butter---melts faster, and the cookies get flat or too crispy or something. I've had it happen with snickerdoodles, so was reading up on it, and was saddened to find out they aren't really interchangeable. Pity...

Butter and shortening do have different melting temps but, more importantly, shortening is all fat and butter contains water. That can make a significant difference in your finished baked goods. If you need shortening, use shortening.

• Butter does melt at a lower temperature which can result in a flatter or crisper cookie, which is not always what you want. But, butter is tastier and a lot healthier. I find that putting the dough in the fridge or freezer until it is very chilled but not too cold to form into a ball does the trick. The outside cooks enough to hold a rounder shape and the inside stays chewy. Just keep an eye on em, as a butter based cookie can go from not quite done to overbrowned very fast. It is a good idea to take them out of the oven just before they are ready bc the heat in the cookie and the sheet will cook them a little more before you out them on a rack.

Yes you can interchange them, but as a different person said, they will not turn out exactly the same, though it's not that significant of a change. I personally don't mind the difference between the consistency.

When substituting crisco, butter-flavored or otherwise, for butter you need to use a one for one substitution PLUS some extra liquid at this ratio:

1 cup crisco plus 2 Tablespoons water=1 cup butter 1/2 c crisco+1T water=1/2 c butter

...etc. It would stand to reason, then, that when doing the reverse you'll need to reduce the liquid called for in the recipe. Typically a cookie calling for shortening will also call for a small amount of milk. You could just reduce or eliminate that for a similar result. Butter will create a crispier cookie.

You can, and the taste may be improved, but the texture will suffer.

Answer 2

No because of the moisture and fat content it would mess the recipe up and it would not turn out right. Yes you can. Butter is one type of shortening. Most butter flavoured shortenings are intended to replace butter and therefore can be substituted. Most recipes are quite adaptable.

Answer 3

Butter has a lower melting point than Crisco so the cookie may spread just slightly more, but not enough to worry about. For most things, any solid shortening can be switched for another. The end product will vary a bit and I wouldn't use Crisco in butter cookies, but for most things, it shouldn't be a problem.

Answer 4

Butter flavor has no fat, while butter is nearly entirely fat, so you cannot replace one for the other. You can substitute a different flavoring or extract for the butter flavor, such as vanilla or almond.

Answer 5

Yes, though the cookie will be different.

Because shortening melts at a higher temperature than butter, the cookie will not spread as much and you will have a taller cookie.

Answer 6

Yes margarine and vegetable shortening can be used to substitute butter. Butter is mostly used to add density and help whatever you're cooking rise evenly.

Answer 7

of course! it doesn't even taste a little different. i do stuff like that all the time if i don't have the exactingredient

Answer 8

No, not equally. These are two different types of ingredients. One is a milk fat base, where they other is made from vegetable oils.

Answer 9

No