Substituting Butter for Shortening?

B.

October 8, 20081 found this helpful

Yes butter is all I ever use in baking, much better flavor for pastries cakes, breads, etc.

Only if you want it to taste much better than it would with any other shortening! And depending on the age and the source of your recipe, butter may be what it was calling for in the first place. Bon Appetit!

nora finley

October 8, 20080 found this helpful

I use butter a lot unless it is for frying things like chicken or donuts. It gives cookies and cakes a much better flavor than other things.

Beth
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October 9, 20080 found this helpful

You might have to make other minor changes as butter has a much higher water content than shortening.

I think it depends on the recipe. Since baking is a science, not an art like cooking, you usually need to follow the recipes pretty closely to have good results.

Texture will be different but good tasting.