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When using butter instead of shortening do you still use the same amount of butter as shortening?
Wiki User
∙ 14y ago
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
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∙ 14y ago
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Can you use butter instead of shortening in a black forest cake when the recipe calls for both butter and shortening?
Yes, might taste a little different but still delicious!
What can be used instead of eggs or butter in a cookie recipe?
In many things you can use margarine, lard, or shortening instead of butter, or a combination of any of them. I actually use 1/3 butter, 1/3 shortening, and 1/3 lard for the fat in my homemade pie crust, which gives excellent results. Just keep in mind that margarine has a higher water content than butter, so depending on what you are baking, the results may be just a little different than with butter.
Can you replace shorting with butter in pound cake recipe?
Yes, butter can be substituted for shortening in most recipes. The resulting product will have more intense flavor, but may be a bit flatter or thinner. When using salted butter, one should also reduce the additional salt called for in the recipe.
Why is all butter shortbread not made entirely of butter?
Because butter is the only fat in it (no margarine, no vegetable shortening, no oil). It still needs flour and sugar to be called shortbread, otherwise it would just be called . . . butter.
Can you use butter for dumplings if the recipe call for of solid shortening?
Butter has a lower melting point so it is going to spread more in the dumpling and they may be a little looser, but should still be alright.
What if you have no vegetable oil to use in brownies?
Nothing much. It turns a slightly weird colour, but still tastes exactly the same, so don't worry!
What are the uses of shortening in baking?
In bread, shortening coats the starch molecules, which slows down staling after the bread is cooled. Shortening can also be used to lubricate the baking pans. In cakes, shortening helps prevent too much gluten formation, which gives a softer, lighter cake. Shortening also helps incorporate air bubbles into the cake to help with rising.
When should one use lard instead of butter in a recipe?
While generally not as healthy as butter or vegetable shortening, lard is still the best for baking recipes where the desired result is a flaky texture due to the way the fats in lard react with the proteins in flour. The difference is especially noticeable in pie crusts and some pastries, as well as biscuit recipes.
How much Lard do you need to make yeast bread?
Lard is not needed to make yeast bread. You can make excellent bread with just yeast, flour, water, and salt for flavoring. If your recipe calls for shortening or butter, substitute the same amount of lard for each. (Except for brushing the tops of the dough; butter or egg wash still works best for that.)
Can you use oil for shortcrust pastry?
The crust is still crisp, but it lacks the flakiness you get from bits of solid fat and the rich taste of butter. If a recipe calls for solid butter, I would recommend shortening or margarine as a substitute because solid fats have a different composition than liquid fats in baking.
What can you use instead of shortening for dumplings?
Sometimes I use unsweetened applesauce in place of shortening in recipes. You will have to experiment on which recipes are suitable to use a substitution because there are so many types of cake and cookie recipes. You may also need to experiment with the amount of applesauce needed to replace the amount of shortening in the recipe. Applesauce will help keep your product moist like shortening but it won't prevent sticking to the pan or cookie sheet, and it does cut the calories. 1 tablespoon cooking oil = 120 approx. calories 1 tablespoon olive oil = 120 approx. calories 1 tablespoon solid vegetable shortening = 112 approx. calories 1 tablespoon butter = 100 approx. calories 1 tablespoon unsweetened applesauce = 6.5 approx. calories Calories are listed as approximate due to small fluctuations from brand to brand. To calculate the calories for the recipe measurements of these ingredients, multiply the number of calories in one tablespoon by the number of tablespoons in your recipe: 1/8 cup = 2 tablespoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons 1/2 cup = 8 tablespoons 2/3 cup = 10 tablespoons 3/4 cup = 12 tablespoons 1 cup = 16 tablespoons Replacing 1/4 cup of oil (480 calories) for 1/4 cup unsweetened applesauce (26 calories) saves 454 calories. Well worth finding the right recipe and the right amount of substitution.
How do you make a paste with butter and flour?
Get a bowl and put the flour into it next get a pan and put the butter in it and melt it then while its still hot pour the butter into the bowl then mix it together now put it in the fridge and....ENJOY!!!:)
