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Subbing butter for vegetable shortening in a cake recipe

nofunlatte Aug 2, 2011 09:49 AM

I'm going to bake a chocolate cake (for a layer cake) and I keep butter on hand, but not vegetable shortening. Can I make the substitution without much of a problem? I'm already subbing "homemade" cake flour (the AP-cornstarch sub) for the regular cake flour. I'd rather not buy ingredients that I won't use much (i.e. cake flour, veg. shortening)--they take up valuable space.

  1. nofunlatte Aug 2, 2011 02:25 PM

    Thanks all! Butter it is.

    1. buttertart Aug 2, 2011 11:55 AM

      The texture will differ but the flavor will be more appealing. That said, I have 2 cookie recipes that are sublime and DO NOT WORK without Crisco.

      4 Replies
      1. re: buttertart
        danna Aug 2, 2011 12:28 PM

        no kidding? are they just not crispy?

        1. re: danna
          buttertart Aug 2, 2011 12:58 PM

          Not the same at all. They have a unique brittle/crisp texture with it. They also use cream of tartar - that seems to add to the texture too.

        2. re: buttertart
          chowser Aug 2, 2011 01:44 PM

          I have a chinese almond cookie recipe that works great with lard, pretty good w/ Crisco and not good with butter. It's not terrible w/ butter but it's not the right texture.

          1. re: chowser
            buttertart Aug 2, 2011 01:54 PM

            I always use lard in those. YUM...

        3. m
          maxie Aug 2, 2011 10:41 AM

          I'm trying again, as my first response didn't take. I would absolutely make the butter substitution. The texture will change a little -- not quite so light and airy -- but probably more delicious with the butter flavor. Your flour sub may do the same thing. Your cake will be a little more dense, but I don't think anyone will notice as they devour the chocolatey goodness. I always sub butter for shortening, texture be damned, as something about the mouthfeel of shortening is unappealing to me.

          1 Reply
          1. re: maxie
            danna Aug 2, 2011 10:53 AM

            i agree. butter, margerine, crisco...all interchangeable . I figure most recipes started out with butter, were adulterated to those other two during the dark ages, so can easily be changed back. IMHO.

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