Can you substitute margarine for solid vegetable shortening in a recipe?

Answer 1

The final taste of the cookies depends on the actual margarine being used. The solidifying of the cookie dough may not be the same with altered ingredients. The only successful ingredient change I know that has no ill effects on baking, is the direct substitution of applesauce for liquid oil.

Answer 2

Yes, you can use margarine instead of shortening in cake recipes. However, a recipe may use a particular fat because it has an effect on the flavour. For example, butter is traditionally used in shortbread because of the buttery flavour it gives to the finished product. Shortening is traditionally used in steamed pudding because it gives it a particular flavour.

It is best to follow the recipe instructions on which type of fat to use as it will affect the flavour, although in many cases margarine and butter may be used interchangeably. I wouldn't however, exchange butter or margarine for shortening, as it may adversely affect the flavour of the cake.

Answer 3

I'd say mayonnaise would be better than margarine. because it has the oils in it. but if your using eggs in your recipe don't take them away just because mayonnaise has eggs. Mayonnaise is great for baking also it makes them softer and less stickier.

Answer 4

Solid vegetable shortening gives a lighter texture to the recipes it is used in. Margarine, if used as a substitute must be the "solid" type, not the "soft", spreadable kind and it will alter the flavour by adding a salty taste.