Butter Or Shortening? What's The Difference?

Decorating By ang_ty95 Updated 14 Feb 2007 , 1:23am by ang_ty95

ang_ty95 Cake Central Cake Decorator Profile
ang_ty95 Posted 13 Feb 2007 , 10:59pm
post #1 of 5

If a scratch cake recipe calls for shortening and butter is use what will happen? Would the properties be the same or will the cake be more dense or better yet light and fluffy? Or would there be no difference at all?

4 replies
bethola Cake Central Cake Decorator Profile
bethola Posted 13 Feb 2007 , 11:02pm
post #2 of 5

Bump!

JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 13 Feb 2007 , 11:12pm
post #3 of 5

Butter contains more water, than shortening. It also has more flavor.

Butter is natural, shortening is not.

As for texture, they will probably be very much the same.

If you have it, I would use butter

indydebi Cake Central Cake Decorator Profile
indydebi Posted 14 Feb 2007 , 12:57am
post #4 of 5

I'm not a scratch cake baker, but I am a scratch cookie baker. Butter in cookies causes them to spread more. Shortening causes them to rise more (like biscuits).

I would agree with JoAnnB ... if the recipe calls for it and you have it, use butter. As Emeril says, Unlike cooking where you can throw a little of this and substitute a bit of that, Baking is a science to be followed exact.

ang_ty95 Cake Central Cake Decorator Profile
ang_ty95 Posted 14 Feb 2007 , 1:23am
post #5 of 5

Thanks JoAnnB and indydebi and even Emeril - I'll be sure to follow my recipes exact. icon_smile.gif

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.