When it comes to baking, the choice of fats can significantly impact the outcome of your favorite treats. Butter and shortening are two commonly used fats in the kitchen, each with its own unique properties. In this article, we'll explore how to substitute butter for shortening in your baked goods, based on the insights from the BHG Test Kitchen, and what differences you can expect.
Butter is a beloved ingredient in baking. It has a rich, creamy flavor that can enhance the taste of any baked good. Made from milk fat, butter contains about 80% fat and 20% water. The water in butter evaporates during baking, creating steam that helps the dough or batter rise. This gives baked goods a light and airy texture. Additionally, the milk solids in butter can brown during baking, adding a delicious caramelized flavor.
On the other hand, shortening is a 100% fat product, usually made from vegetable oils that have been hydrogenated to make them solid at room temperature. Shortening has a neutral flavor, which means it won't interfere with the other flavors in your recipe. It also has a higher melting point than butter, which can result in a more tender and flaky texture in baked goods, especially in pie crusts and pastries.
Now, let's get into the substitution process. If you want to substitute butter for shortening in a recipe, the general rule of thumb is to use the same amount of butter as the recipe calls for shortening. However, since butter contains water, you may need to make some adjustments to the other ingredients in the recipe. For example, if the recipe calls for a lot of liquid, you might want to reduce the amount slightly to account for the water in the butter.
When substituting butter for shortening in cookies, you'll notice a difference in the texture. Cookies made with butter tend to spread more during baking because of the water content. To prevent excessive spreading, you can chill the dough before baking. This will help the butter stay solid for longer, resulting in thicker, more evenly shaped cookies. The flavor of butter - based cookies will also be richer and more buttery, which is a plus for many cookie lovers.
In the case of cakes, substituting butter for shortening can make the cake moister and more flavorful. However, cakes made with shortening often have a lighter and more tender crumb. To achieve a similar texture when using butter, you can cream the butter and sugar together for a longer time. This will incorporate more air into the mixture, helping the cake rise and giving it a lighter texture.
Pie crusts are another area where the substitution can have a significant impact. Shortening is often preferred for pie crusts because it creates a flakier texture. When using butter instead, you can cut the butter into the flour until it resembles coarse crumbs, just like you would with shortening. Then, add ice - cold water and mix until the dough comes together. The key is to handle the dough as little as possible to prevent the butter from melting. The resulting pie crust will have a more buttery flavor, but it may not be as flaky as a shortening - based crust. To enhance the flakiness, you can use a combination of butter and shortening or use a high - fat butter.
It's also important to note that the quality of the butter matters. Using high - quality, unsalted butter will give you the best results. Unsalted butter allows you to control the amount of salt in the recipe, which is crucial for achieving the right balance of flavors. You can add salt according to the recipe or your personal taste preferences.
In conclusion, substituting butter for shortening in your baked goods is definitely possible, but it requires some understanding of the properties of each fat and some adjustments to the recipe. Whether you're making cookies, cakes, or pie crusts, the end result will be a delicious treat with a unique flavor and texture. Experiment with different recipes and techniques to find the perfect balance for your taste buds. With a little practice, you'll be able to create amazing baked goods using butter as a substitute for shortening.