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What is the weakness of white shortening?

Updated: 8/20/2019
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Q: What is the weakness of white shortening?
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If a recipe calls for butter flavored shortening can you use regular white shortening?

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What is white shortening?

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).


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White Fang's main weakness was his aggressiveness and tendency to rely on violence to solve his problems. This often led to conflicts with other animals or humans and put him in dangerous situations. Over time, through his experiences and interactions with more compassionate individuals, White Fang learned to trust and cooperate with others, gradually overcoming this weakness.


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What is the difference between shortening margarine?

Shortening and margarine are actually pretty similar in that they are both made by hydrogenating vegetable oil to make it harden into a spread or block. But shortening is typically white and unflavoured while margarine is flavoured with salt and sometimes some milk products, and it's often coloured yellow.


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