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Answered 2009-10-26 23:10:05

Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.


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vegetable oil would be unsaturated and butter saturatedd, idk about shortening

No, vegetable oil is a liquid and vegetable shortening is a solid, almost like butter.

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

shortening can be used for cookies because you don't have to put it in the freezer like butter. but you can use butter or vegetable oil to replace shortening but you will have to wait.

Butter, vegetable oil, lactose-free butter / vegan butter, Crisco, and / or vegetable shortening, depending on the recipe.

White vegetable fat or shortening is a replacement for butter, some of the white vegetable fat comes in butter flavour.

No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.

if a peanut butter recipe call for vegetable oil 1/3 cup and I only have 1/4 cup can I melt crisco shortening and add to the vegetable oil.

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

margerine or butter, also shortening, To get the best flavor use butter.

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.

Substitutes for liquid shortening include: melted butter melted shortening vegetable oil canola oil melted lard

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

Substitutes for vegetable shortening include vegetable oil (olive, safflower, corn, mixed, and so forth), butter, lard, schmaltz, and applesauce though frying with applesauce is likely to prove disheartening. Choosing the right substitute depends upon the application.Butter can be substituted for vegtable shortening.

Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.

You can use either-I personally prefer butter. ............. Butter gives a better flavor to the cookies and does not have the unhealthy partially hydrogenated vegetable oils that are in shortening.

No I wouldn't because veg shortening is mainly just to give your baked good a crisp texture so you should use butter.

Some of the fats used in baking are butter, lard, vegetable shortening, margarine and various vegetable oils.

Shortening is solidified fat. It can be hydrogenated vegetable oil, cocoa butter, butter, lard or tallow(rendered beef fat). 1/4 cup of shortening would be the equivalent of 1/4 cup of any of the above.

You can use Butter, Margarine, or Lard. These will give you about the same result as using vegetable shortening. Vegetable shortening is pure fat so lard will be a good substitute, butter and margarine have water in them you will need to use a little more and if used in baking they won't produce a crust that is as flaky as shortening would. If you are looking for a healthier/low fat substitution try googleing food substitutions for vegetable shortening. Using certain fruits like apple sauce, bananas and many others as a substitution can work but a very very lesser degree.Clarification:Using butter, margarine or lard will not generally give the same results as using shortening. Shortening is made from hydrogenated vegetable oil, such as soybean oil, butter is made from cream, and margarine is made from various fats and liquids.In some recipes that call for butter or shortening, you can use margarine, but since margarine has a higher water content than butter or shortening, it's not a good idea to use margarine in foods that require a crisp, flaky texture, such as pie crust.

No, it will not taste the same. It also does not have the same smoking point.

No. Butter is an emulsion of butterfat, water, air, and sometimes salt, churned from milk. Shortening is any fat that is solid at room temperature, not butter, and more typically related to margarine (a butter substitute prepared from beef fat). Shortening is prepared by allowing and limiting the bonding of hydrogen to fats. These fats can be vegetable or animal. Lard is the traditional form of shortening.

I always use butter. You may want to adjust the salt in the recipe if not using unsalted butter.

Yes, you can. There are recipes for oatmeal cookies that call for vegetable shortening instead of margarine or butter.

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