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Butter vs. crisco in baked goods?

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I am a big fan of butter when baking. However, we have new friends with a daughter allergic to dairy, and in trying to accommodate her, one option I've thought of is to switch to crisco or margarine when I am baking. Obviously, there are some recipes where butter is main ingredient and it won't work... but, for instance, tonight I'm thinking of making apple crumble bars and the recipe calls for something like 4T of butter. Can someone help me out and tell me if I'm going to hate the taste?

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  1. If someone has a dairy allergy, go ahead and use margarine. You'll notice the difference in taste but I'm sure the apple crumble bars will still be good.

    1. crisco leaves an unmistakable mouthfeel that i find repulsive.

      1. I'd substitute margarine instead of crisco, for apple crumble. There are only a handful of things I like to use crisco for - like pie crust.

        1. Thank you! Margarine it is.