Shortening Vs Butter

Baking By CupcakeFairyH Updated 6 Nov 2013 , 12:59am by ApplegumPam

CupcakeFairyH Posted 5 Nov 2013 , 8:45pm
post #1 of 6

Hi, this may be a silly question, but when converting American recipes to UK ingredients, is it possible to simply replace shortening with butter? Or should something else be used instead? (I'm just a hobby baker so haven't experimented too much with new recipes!)

5 replies
Bomatebaker Posted 5 Nov 2013 , 9:24pm
post #2 of 6

Shortening =/= Butter.

 

Trex is Shortening. It can be found next to the Butters and Margarines in any of the Supermarkets like ASDA or Sainsburys.

tdovewings Posted 5 Nov 2013 , 11:06pm
post #3 of 6

I would also add 1 TBS of water or other liquid for every 1/2 cup of shortening to compensate for the liquid that is in butter. 

ApplegumPam Posted 5 Nov 2013 , 11:44pm
post #4 of 6

Quote:

Originally Posted by tdovewings 
 

I would also add 1 TBS of water or other liquid for every 1/2 cup of shortening to compensate for the liquid that is in butter. 


????

She is asking to REPLACE shortening with butter... so using your theory wouldn't she be taking water/liquid OUT ?

tdovewings Posted 5 Nov 2013 , 11:55pm
post #5 of 6

I'm half asleep I guess.  I totally read the post wrong. Disregard my response. 

ApplegumPam Posted 6 Nov 2013 , 12:59am
post #6 of 6

:D

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