Can you substitute crisco for butter

There are two steps:. You can technically leave out the extra liquid in step 2. As a result of having less liquid than the original recipe, your cookies will spread less and be chewier. Some handy butter conversions from volume to weight:. When substituting butter for shortening, you'll simply do the opposite math, accounting for the extra liquid. It's a minor adjustment, but with baking, your ingredients need to be measured with precision if you want the recipe to turn out the way it is supposed to.

It is worth pointing out that if you do substitute shortening for butter or vice-versa without making these adjustments, it does not necessarily mean that the recipe is going to turn out badly. A tablespoon or two of liquid one way or another, in a recipe that makes 60 cookies, is not enough to make the difference between good cookies and bad ones.

The texture of the cookies might be a little different—chewier or crispier, depending on which way you're substituting. The substitution will affect the flavor, since shortening does not have the same richness as butter. Rather, shortening allows the other ingredients to shine and take center stage.

Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Piecrust made with butter or margarine will not be as flaky as one made with shortening. If you're a fan of flaky, you may not want to substitute butter for shortening in pie crust. See our tips for making an all-butter piecrust if you're set on using it. Comments 2 Add Comment.

View Comments. November 24, I wouldn't use margarine because of the type of oil. Butter is a better alternative because it is closer to the shortening in consistancy. Lard is a good alternative as well. I add a little less liquid and a little more butter to compensate for the extra liquid in the butter and it works out very well.

People forget to take this into account when substituting. I bake with whole wheat flour and this helps as well because you need more moisture with whole wheat substitution. Baking is a science more than an art, and the artistic side comes in when experimenting or trying new ideas July 30, So would maybe putting in a little oil instead of equal parts butter for shortening help with the density issue?

Back to story Comment on this project. Does your recipe call for salted butter? Add a pinch of salt to the shortening for a closer match. In fact, combining them can result in a soft-yet-flaky best of both worlds situation. When in doubt, though, doing as the recipe suggests is always a safe choice. Because the water in butter produces steam which produces gluten , it yields a flakier final product.

Shortening is percent fat. It produces softer, more tender baked goods. It adds no taste. Shortening: What's the Difference? Butter vs. By Corey Williams Updated April 28,