Why Not Grease With Butter?
Decorating By stellastarchild Updated 11 Sep 2007 , 5:21pm by stellastarchild
Hi!
I´m a happy beginner in this area and I just bought a Wilton cake pan. It says not to grese it with butter, but why?
Shorteing, is that a low fat vegetable kind of butter? (I´m Swedish, the English I lerned in school never coverd bakinginstructions! 
Sun is right...
The bottom of your cake will burn- not very tasty..
Welcome to CC. I don't have an answer to your question of why not to use butter.
However, when I bake I use a homemade cake release on my pans it works like magic! I have never had a cake stick to my pan when I have used it. Here is the recipe:
1/2 cup solid veg shortening
1/2 cup liquid veg oil
1/2 cup flour
mix all together, brush on pan with pastry brush. Store in fridge.
HTH, Good Luck!!
Welcome to Cake Central, stella!
Butter is not alway a good choice to use for greasing pans because it contains water. When the butter melts, the water is released, and can cause the cake sides and bottom to not crust properly. They may brown, but will be too soft.
Shortening is only aerated vegetable fat, with little to no water at all, and is preferred for easy cake release.
HTH,
~ Scott
Hello stellastarchild,
First off, welcome to CC!
The reason you want to use vegetable shortening over butter to grease a pan is because the milk solids in the butter will burn. This would cause a bitter taste as well as discolor your pan and make removing the cake difficult.
I hope that helps
Thank you all for your help!!!
I absolutely LOVE this site! I´m so happy I found it (but my husband wouldn´t agree, it steels a lot of time... )
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