Yes, you can substitute lard for vegetable shortening in buttercream icing, but it will affect the texture and flavor. Lard has a distinct taste that may not be as neutral as shortening, which could alter the overall flavor of the icing. Additionally, lard may make the icing softer, so you might need to adjust the amount of powdered sugar or refrigerate the icing for better consistency.
Several groups of people don't eat lard. Lard is made from pig fat. This prevents vegetarians, vegans, Muslims, and Jews from eating products made with lard. A good substitute is vegetable oil shortening.
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
No, pie crust is one of the things that has to use a solid shortening.
Shortening is the lesser of two evils as an ingredient in cookies. It is an acceptable, but not desirable, substitute. Taste and texture are sub-optimum. Lard tends to give cookies an unusual texture, too flaky. Even cutting lard with shortening will not help greatly. However, butter is by far the ideal ingredient to supply the fat in cookies.
Options include: Lard, Oils, Butter, Margarine, and in some cases, Mayonaise (breads and cakes only).
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.
Shortening is the same as lard, so the ratio is 1:1.
Shortening or lard could be substituted without any major change in the recipe.
No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.
Lard is the rendered fat of hogs. Shortening is any fat product typically a mixture of different fats.
Palm oil is considered a hard oil. You can substitute Lard, Tallow, Coconut oil, or Vegetable shortening.