are butter and shortening the same?
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“Shortening” actually refers to all fats and oils, but what we're talking about here is hydrogenated vegetable oil shortening (such as Crisco). ... It's 100% fat, unlike butter. Even though these ingredients are clearly different, shortening and butter are often used interchangeably in recipes with acceptable results.
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Shortening. Shortening on the other hand is a bit more complicated, starting with the name. “Shortening” actually refers to all fats and oils, but what we're talking about here is hydrogenated vegetable oil shortening (such as Crisco). ... It's 100% fat, unlike butter.
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they are two totally different things. Crisco makes shortening and vegetable oil. Shortening is vegetable oil refined into a very ';silky'; solid texture. If the recipe says vegetable oil use the liquid.
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So, what's the difference between the two! High ratio shortening contains more emulsifiers than the new Crisco formula, allowing it to combine with more sugar and liquid before breaking down. Buttercream made with hi ratio shortening taste much smoother and creamier. You can find hi ratio shortening online.
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If you're wondering where to get shortening in Australia, the closest that you can get is the Australian vegetable shortening 'Copha'. It's a pure coconut fat that's pretty similar to the American brand Crisco, which is often cited as the shortening of choice for baking.
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—R.M., Wyoming, Michigan Yes, butter or stick margarine can be substituted for shortening in equal proportions in cake and cookie recipes. Most folks prefer butter because of the wonderful flavor it imparts. However, you can expect some changes in the texture of your baked goods.
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In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine). Not only does Crisco shortening have 50% less saturated fat than butter and 0g trans fat per serving, it gives you higher, lighter-textured baked goods.
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The most obvious difference is butterfat: By law, American butter must contain at least 80 percent, while the minimum for French butter is 82 percent (unless it is demi-sel, or salted butter, which can check in at 80 percent and include up to 2 percent salt).
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In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine).
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Refined and unrefined butters are available. Refined butters incorporate additional chemicals and additives to achieve desired effects and consistencies. Unrefined butters are whipped solely from the fats that are extracted from mango butter, resulting in a more raw substance.
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The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils. It used to contain a lot of trans fats, but as mentioned above, manufacturers have now started phasing these out.
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Butter cake is cake made with butter. ... Yellow cake can be a butter cake or a shortening (blech) or an oil based cake, but it has egg yolks in it to give it the yellow color.
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The main difference between cheese and butter is that cheese is made by the coagulation of milk casein, while butter is made by separating the butterfat from the buttermilk.
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Can they be used interchangeably? Yes, butter and margarine can usually be substituted for one another. If they can't the recipe will say so. You'll also just want to be cautious that there may be some slight texture and taste changes, as mentioned above, if you decide to substitute.
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Vegetable shortening (such as Crisco) contains no water, while butter does, so it takes slightly more butter to accomplish the job: for every one cup of shortening, you will need to use 1 cup plus 2 tablespoons of butter. From My recipe calls for shortening. Can I use butter instead? | MyRecipes.
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When substituting butter in place of 1/2 cup of shortening, use 1/2 cup plus 1 tablespoon of butter. Also, it is very important to reduce the liquid (milk, water, etc.) in your recipe by 1 tablespoon when making this substitution.
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The differences between butter and margarine The most important difference between the two is that butter is derived from dairy and is rich in saturated fats, whereas margarine is made from plant oils.