Press "Enter" to skip to content

What is a substitute for Crisco?

Butter

What can I use as a substitute for shortening?

Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).

What is a substitute for shortening in baking?

So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter.

What does it mean when a recipe calls for shortening?

Shortening, by definition, is any fat that is solid at room temperature and used in baking. Shortening helps give baked goods a delicate, crumbly texture.

Should I use shortening or butter for cookies?

Shortening generally makes baked goods softer. Shortening is flavorless. Butter adds a rich flavor to baked goods.

What will adding an extra egg do to cookies?

Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.

Which is better for cookies baking soda or baking powder?

1. Unless you want cakey cookies, avoid using baking powder: The cookies made with both the single- and double-acting baking powders were just too darn cakey. 2. Baking soda helps cookies spread more than baking powder.

What is better for pie crust lard or shortening?

The pros: Shortening has a higher melting point than lard or butter, so it’s easy to incorporate into pie dough and roll out. It’s also helpful when making any kind of decorative pie crust, because doughs made with shortening hold their shape the best during baking.

Why do you put vinegar in pie crust?

Secret ingredient: Use a dash of apple cider vinegar in your pie dough. Add 1 teaspoon to your current favorite recipe at the time in which you’re adding your ice water. Vinegar helps prevent the formation of gluten which makes for a tough crust.