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2014-09-06 23:28:57
2014-09-06 23:28:57

Shortening is made from hydrogenated vegetable oil, such as soybean oil, while lard is made from animal fat. But you can use shortening in recipes that call for lard.


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Yes, shortening is a direct replacement for lard.

Vegetable shortening will work just as well as lard for making tamales, and is ideal when entertaining vegetarians. Vegetable shortening works just like lard and can always be substituted.

No, use shortening, margarine or butter, lard makes them greasy and taste terrible.

If you mean lard shortening, you exchange it for vegetable shortening. Or, you can use butter. Brought to you by: MamaSayCupcake (

Yes, lard can be used in frosting in place of butter or shortening. However the icing will take on any taste or odor the lard has Additional flavorings might correct this problem.

usually, yes. In fact, lard really makes some pastries taste so much better. However, lard is animal fat and therefore, not healthy. If you use it rarely, then enjoy the better taste, but if you cook with it routinely, switch to shortening.

No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.

Shortening didn't come about until the 20th century, lard was used in place of shortening because it was what was on hand. When making things like biscuits and cornbreads country cooks often used bacon drippings (grease saved from cooking bacon).

shortening, butter or margarine

for many years lard was used before shortening. nowadays, lard is hard to find but it makes dugh ver tender and flaky.

Shortening is the same as lard, so the ratio is 1:1.

In some recipes, oil works well in place of shortening. If a solid fat is needed, lard or schmaltz (chicken fat) will work.

No, making this substitution is not advisable. Lard will give your cookies a strange flavour and texture.

Make the pastry using shortening, instead of lard.

Cooking oils, shortening, lard, bacon grease, butter

Lard is the rendered fat of hogs. Shortening is any fat product typically a mixture of different fats.

There is really no such thing as vegetable lard. Lard refers to a fat coming from an animal. There is such thing as vegetable fats, like oil and shortening. Shortening is often called (incorrectly) vegetable lard because its look and consistency is similar to animal lard.

Depending on the recipe, you could possibly use lard, butter, bacon grease, or vegetable oil instead of shortening.

yes..I have seen recipes on here for lard in both cakes and frosting...yum....use at room temperature...

Shortening is the lesser of two evils as an ingredient in cookies. It is an acceptable, but not desirable, substitute. Taste and texture are sub-optimum. Lard tends to give cookies an unusual texture, too flaky. Even cutting lard with shortening will not help greatly. However, butter is by far the ideal ingredient to supply the fat in cookies.

Shortening or Crisco, but they are vegetable based instead of animal based fats. You can also use butter, but it has very different flavor and mild solids so it will change the taste a lot. Shortening is the closest substitute for lard, but not as crisp and flaky

Shortening means fat. It may be vegetable oil or soft vegetable shortening (think Crisco) lard or butter. Different breads use different fats.

Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.

Probably not, it depends on where the shortening comes from but I don't think a dessert would use lard-based shortening so I doubt it.

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