Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the shortening needs to be liquid. Should I melt the butter that I will be using in place of the shortening?

Best Answer

No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is.

You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots. Leave it out overnight or longer, or, in the worst case, shave it into small sheets and leave these out for an hour or so.

Your texture will differ somewhat from the original. Lard might be the better substitute for shortening.

Pictures about "Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?"

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter? - Chopped mushrooms in frying pan placed on stove near various veggies and herbs

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter? - Top view of pan with butter on stove placed near wooden board with buns greens and fresh vegetables in kitchen

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter? - High angle of delicious pancakes with butter piece near sliced fried bacon and wooden kitchen spatula on plate on white table in bright place

Can I substitute melted butter for shortening?

Can I substitute butter for shortening or shortening for butter in a recipe? This is a frequently asked question, especially about baking recipes. The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap.

When a cookie recipe calls for shortening can I use butter?

Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter.

How do I substitute butter for shortening?

Substituting Butter for Shortening

Multiply the weight of the shortening by 1.25, which gives you 114.6 grams. This is how much butter you will need to use.

Multiply the weight of the butter by 0.15, which gives you about 10 grams of liquid, or about 2 teaspoons, that you'll need to subtract from the recipe.

What is the difference in the melting points of butter and shortening?

Shortening has a higher melting point (117\xbaF/47\xbaC) than butter (95\xbaF/35\xbaC), which allows it to stay solid for longer and have its structure set, resulting in a cookie that spreads less and therefore, will be taller.

How To Substitute Butter for Shortening | Ask the Expert

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Katerina Holmes, Katerina Holmes, Katerina Holmes, Monstera