Butter is the best replacement for shortening.
A suitable replacement for vegetable shortening in baking recipes is butter, margarine, or coconut oil.
Some alternatives for vegetable shortening in baking recipes include butter, margarine, coconut oil, and lard. These can be used in similar quantities as vegetable shortening in most recipes.
Any tupe of shortening should do. Crisco is a good choice, though.
yes you can use margarine, but a better replacement would be lard.
usually, yes. In fact, lard really makes some pastries taste so much better. However, lard is animal fat and therefore, not healthy. If you use it rarely, then enjoy the better taste, but if you cook with it routinely, switch to shortening.
Depending on the recipe, It should work. Shortening was used as a replacement for butter along tima ago to reduce the price of products and to use up shortening or lard. Try to taste the finished product in your head and see if butter would go with the product. Chef Frank
Using expired shortening in baking may result in a change in texture, flavor, and potentially harmful bacteria growth. It is best to check the expiration date and quality of the shortening before using it for baking to avoid any negative effects on the final product.
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Crisco brand butter shortening contains butter flavor, while regular Crisco brand shortening does not. This gives the butter shortening a buttery taste that the regular shortening lacks. Both can be used interchangeably in recipes that call for shortening.
Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.
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