Baking With Crisco

Decorating By chutzpah Updated 10 Nov 2008 , 11:21pm by Trixyinaz

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chutzpah Posted 9 Nov 2008 , 2:45pm
post #1 of 11

I've never used Crisco for anything other than the board and rolling pin when working with gumpaste!

I need to make dairy-free muffins for an event at shul tomorrow and Crisco is OU-certified kosher pareve.

If I make the muffins with Crisco do I substitute an equal weight of butter with shortening?

Thanks for all tips.

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chutzpah Posted 9 Nov 2008 , 5:04pm
post #2 of 11

Anyone?
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chutzpah Posted 9 Nov 2008 , 5:04pm
post #3 of 11

Anyone?
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Callyssa Posted 9 Nov 2008 , 5:19pm
post #4 of 11

My MIL does in cookie recipes. I think it makes them taste disgusting, but the butter flavor is better than the plain. She's been having major problems with it though since they took the transfats out (sorry, I can't remember what, just that she keeps blaming it on her new oven and not the fact that the shortening has changed!) I would definitely use a store brand that has some trans fats in it though. I don't know how subbing equal amounts would would work for muffins though......I hope someone else can help.

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chutzpah Posted 9 Nov 2008 , 5:24pm
post #5 of 11

Thanks. I only ever use butter, but these muffins need to be dairy-free. I'm making chocolate muffins for the simple fact that I'm hoping the flavor will mask the fact that it's not butter.

I live overseas and there is no shortening in any store. I have Crisco for greasing the board and stuff when gumpasting. Kosher margarine is expensive here PLUS you have to drive several hours to purchase it, so I thought I'd use Crisco.

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Callyssa Posted 9 Nov 2008 , 9:33pm
post #6 of 11

I'm a butter-only girl too! I can't stand cookies made with shortening only. I feel for you having to make these butter free, but a thought just hit me. I have a strawberry bread recipe that only uses vegetable oil......could you use that instead of Crisco? I have no idea, just brainstorming. I would think it would make the muffins really moist. Good luck!

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toristreats Posted 9 Nov 2008 , 9:51pm
post #7 of 11

I know you can use applesauce in place of oil in recipes. I wonder if the same goes for butter. You could always try it.

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Karema Posted 9 Nov 2008 , 9:51pm
post #8 of 11

I know that when I bake I sometimes like to use the butter flavored shortning because it will at least taste a little like butter. Or you can add butter flavoring to your batter. I would probably use oil because I prefer that over shortning. good luck
Karema

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AmieW Posted 9 Nov 2008 , 9:54pm
post #9 of 11

I use butter that is transfat free..and it's not messing anything up (except buttercream) but baking situations have been fine. I have done a vegian pie before and used crisco instead of butter and kept the recipe amounts the exact same and everyone thought it tasted delicious.

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giraffe11 Posted 9 Nov 2008 , 9:58pm
post #10 of 11

I know many people who sub butter out for Crisco in all of their recipes at a 1:1. The taste may or may not be noticeably different depending on the recipe. For some recipes, like pie crust or chocolate chip cookies, I have even known people to swear that they prefer Crisco to butter. Go figure.......
I hate the butter-flavored Crisco though.......the fake butter taste seems very chemically to me. Just a personal preference, I'm sure.
If you tried to use oil, you would probably have to change the amount, or your batter will be a lot soupier.

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Trixyinaz Posted 10 Nov 2008 , 11:21pm
post #11 of 11

I was just getting ready to make a batch of BC when I saw the substitution guide for butter. I immediately thought of you. It says to replace 1 cup of butter you would use 1 cup of crisco, plus 6 teaspoons of water. I hope that helps.

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