Replacing vegetable shortening with butter in cooking.?

Question

Example 1 cup shortening, 2 cups flour, ... if you replace the shortening with butter, I believe you need to increase the flour content because butter has more liquid content than shortening. Seems to me Alton Brown had this on his show, but I can't remember.

Answer 1

You are correct. Butter is about 20-30% water. The amount of flour to be added will be dictated by the consistency of the dough. Just sprinkle a little at a time so that you do not add too much in. It probably won't be more than a couple of Tablespoons.

Answer 2

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Answer 3

Actually, I would probably use the oil for peanut butter cookies. They're a heavier cookie and can take the oil. Gingersnaps do well with oil too:) The substitution amounts are equal. If you DO use butter, remember to always use UNsalted butter for baking (the salt can cause things to bake faster and burn)

Answer 4

Making this replacement depends on the recipe. Butter burns at a lower temp than shortening. Watch the heat.

Answer 5

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are wrong. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 6

i would use butter. For every cup of shortening substitute 1 cup + 2 tablespoons butter. This is because butter has water in it and shortening does not. But your biscuits will be good! Not healthy, but good!

Sorry but I had to add a couple of comments - you CANNOT use applesauce to make biscuits - it will work in cakes etc but your biscuits will have a totally wrong texture. You also should not use light olive oil to make biscuits. Biscuits need to made with some sort of a solid shortening for the texture.

Answer 7

Just add 1/2 cup more flour. It will make your cookies softer. I use the crisco with butter when I bake cookies and you don't have to add anything extra.