Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 23, 2009 05:20 AM

Substitute butter for Crisco?

Am making a banana cake. The recipe calls for Crisco, which I don't have. Don't really have time to dress and go to grocery store. Can I substitute butter?

The recipe calls for flour, sugar, eggs, bananas, soda......the standard ingredients.


  1. Click to Upload a photo (10 MB limit)
  1. I don't know why not, I make banana cake with butter.
    Sounds like it should be the other way around...."can I substitue Crisco for butter".

      1. re: jeremyn

        Okay, if you think it will work. This is what my very particular brother requested for Thanksgiving. He hasn't been able to be with us for a long time, and I want him to be pleased.

        Thank you!

      2. Butter will be a thousand times better than Crisco. Don't tell your brother until after he's eaten it.

        1. butter and crisco will perform differently.
          if you don't have time to go to the store, then you don't have time. don't sweat it, but it won't taste the same, and the texture will be denser with the butter, imo.

          you will cream it, right?

          6 Replies
          1. re: alkapal

            The texture will be different but the taste will undoubtedly be better.

            1. re: visciole

              is that undoubtedly true? i'm not sure. sometimes the textural faults or change (due to butter) in the completed baked dish will overwhelm/counteract the better (stand-alone) flavor of butter.

              1. re: alkapal

                OK,I do see your point, perhaps "undoubtedly" was too strong a word. :)

                But I still do think any baked good made with 100% crisco would taste less good than one made with butter, even if it were texturally more appealing. I also believe the textural issue would be greater with cookies or something like that, where too much butter can make it greasy, rather than with cake or tea bread or the like.

                I guess if texture is a big concern here, I'd try using 1/2 or 2/3 butter, and then substitute a slightly smaller quantity of vegetable oil for the balance.

                1. re: visciole

                  I have substituted butter for Crisco and there is a big difference. Crisco makes the bread rise and get light and fluffy. I only use Crisco a few times a year, but when a recipe calls for it, I use it. My banana bread rises so much it overflows the pan, which would never happen with butter. (There IS a butter flavored Crisco if that helps, I like butter but I'm not addicted to it)

                  1. re: coll

                    my niece makes some cookies with that butter-flavored crisco, and my mom is absolutely crazy about them. i'm not much help though, as i don't recall the specific cookie. and there are tons of recipes, it seems:

                    1. re: coll

                      I have a few (older) cookie recipes that I use it in and agree, butter can't be substituted withpout changing the quality. The doyenne of baking Shirley Corriher says in Bakewise that butter-flavored Crisco is useful in recipes requiring it - I tried it when it first came out quite a while ago and didn't like the taste at all, they may have reengineered the flavor by now.

            2. Thanks to all of you for your help.

              The cake turned out well and my brother, who had requested it, pronounced it "just perfect." Whew! and thanks.

              1 Reply
              1. re: laredo

                So did you use butter or Crisco?