Can i swap out shortening for butter in a white cake recipe?
My sister has requested a Whiteout cake (white layers, white chocolate buttercream frosting) from one of the Baked cookbooks for her birthday. It sounds great but I've never made it before. The white cake layers call for both half a cup of butter and half a cup of shortening. I don't like the flavor shortening imparts to baked goods. How would the texture of the cake change if I nixed the shortening and used a full cup of butter instead?
Thanks in advance!!
Shortening yields higher, lighter-textured baked goods. Your recipe is trying to walk a tightrope between texture and taste. Of course, you can use all butter but it won't be quite as light.
I would use butter flavored Crisco and leave the recipe as is, the best of both worlds.
You could do an experiment and make both cakes a week or two before having to make the real one and see which you like better.
I would not use butter flavored crisco if you don't like the taste of shortening, because BFC tastes like fake butter to me. I never use shortening in cakes and butter works just fine in my experience.
I'd rather sacrifice a little lightness for flavor.
Using all butter will result in a slightly denser cake. But it will be more flavorful.
I don't like shortening in cakes either.
Again, make both cakes and see which one you like best. It will be very educational for you and you will find out which one you like most. You will have the definitive answer for you.