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If a baking recipe calls for shortening, can I use butter or margarine instead?

If a baking recipe calls for shortening, can I use butter or margarine instead?
Submitted by kayla.b.craig

Generally, you can use butter or margarine in place of shortening, but making this substitution may slightly alter the texture of baked goods.   

Shortening is 100 percent fat, but butter and margarine are composed of about 85 percent fat and 15 percent water. Though this additional liquid may change the consistency of the sweets you bake, butter and margarine’s rich, pleasing flavors and texture usually outweigh the disadvantages.

Cookies made with butter or margarine may be softer and spread out a little more. In cakes and breads, the substitution is rarely noticeable. Piecrust made with butter or margarine not be as flaky as one made with shortening.  

Do not use whipped butters, margarines, or blends in baking.  

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When the recipe calls for shortening, it is best to use it in place of butter or margarine. Using the other fats will change the final results of your baked cookie. It is OK to add a 1/2 to 1 tsp. of butter flavoring to your dough. It will give you the taste you desire without without changing the density of your baked results. Also,cookies baked with shortening will last a longer time. Using the non-animal fat prevents them getting rancid in taste! This factor also applies in frosting.
Submitted by linden2954