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2009-01-03 02:04:07
2009-01-03 02:04:07

I normally replace with half shortening and half butter. It works fine.

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Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening


Yes, you can easily use butter flavored shortening in place of regular shortening in most any recipe without a problem.


Sometimes shortening, such as Crisco, comes in flavors like "butter flavored". Check your local grocery store for other varieties.




Possibly a bland flavored oil (such as sunflower). But the result will not be as good.


Same amounts, the problem is that butter has a lower melting point than shortening. Depending on the recipe, this can cause the finished product to be greasy or to spread more. Usually, a recipe has been tried several different ways before it becomes common. It is likely that shortening was chosen for a valid reason. All you can do is try it with butter and see what you get. It may be an improvement.


yes! I always use margarine instead of shortening. use the same amount.


No, but you can substitute pizza for a vegetable.


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.



Yes, butter can substitute for an equal amount of shortening.


Butter is shortening. It is still arguably the best shortening to use in cakes.


shortening is like butter 1 cup of shortening is equal to 1 cup of butter


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.


The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.


White shortening is just another term for plain shortening. It's used to distinguish from butter-flavored shortening. If you're not from the US or Canada and don't know what shortening is at all, it's made from partially-hydrogenated vegetable oil and is used as a substitute for lard and butter in recipes and as an oil for deep-frying. It has no flavor of its own and is there strictly to make the dough or short. Substituting butter or lard can be difficult because shortening has some air whipped into it, but for recipes like drop cookies where you can afford to play fast and loose with the measurements a one-to-one substitution of butter often works (and works better than shortening, sometimes).


Butter is one type of shortening. Use a cup of butter.


You can substitute shortening with butter.


yes because the shortening is just like butter 1 cup of shortening is like 1 cup of butter tell me how the frosting came out =)



Butter is the best replacement for shortening.


Yes, that would be just fine. A shortening agent can be any of various fats such as butter, lard, margarine, and so on. So, butter is shortening.


Technically, butter is a form of shortening, because shortening means any form of fat or oil. (Lard, suet, butter, margarine, Crisco).Generally, if a modern recipe calls for shortening it is referring to a vegetable shortening such as Crisco. Older recipes may be referring to any solid shortening.


Yes, you can substitute lard or shortening for butter or vegetable oil in cookies, as long as you realize the resulting cookies will not have a buttery taste. Crisco has a butter flavored shortening that works and tastes quite well, although you might consider the health risks of the partially hydrogenated oils in any shortening. Lard is a fine substitute, with good flavor results. You can also replace the butter flavor with additional vanilla or other flavor extracts.



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