substituting butter with crisco for baking?

[miss.myra]

Does it work? Y/N

[Kraig]

Can I substitute Crisco shortening for butter or margarine?

In general, you can substitute Crisco shortening for butter or margarine in equal amounts. Not only does Crisco shortening have 50% less saturated fat than butter, it gives you higher, lighter-textured baked goods.

A few exceptions in which you can’t substitute:

No-bake cookie recipes

Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/dissolved

Crisco shortening doesn’t contain water, so if you want to get the same results as you get with butter or margarine, adjust the water according to the chart below. (A Crisco cookie with no extra water added is higher and lighter, while a butter cookie is flatter and crispier.)

Werd.

[crackdragon]

not really... I am sure you could manage it eventually, but you prob save yourself some time and alot of ingredients by just going out and getting some

[miss.myra]

It says on the box I can substitute it for margarine, but I am making something where the recipie calls for unsalted butter, and I'm impatient so I want to be able to make it without having to initally leave my apartment..or put on pants.

[g!ggles]

Originally Posted by miss.myra

It says on the box I can substitute it for margarine, but I am making something where the recipie calls for unsalted butter, and I'm impatient so I want to be able to make it without having to initally leave my apartment..or put on pants.

Yuppers you can!! :) I've done it many times before!

[fable]

Originally Posted by miss.myra

Does it work? Y/N

shortening has a higher melting point and thus through the process of baking, and taking longer to melt, thus the little airpockets in pastry are more apparent, and frequent, thus more flaky, but not necesarely tender pastries
If ya want both tender/flaky and taste use a combo of high ratio shortening + butter - and with the butter keep half super duper cold, and the other half melted, keep your flower as well as your liquids cold (NOT EGGS!) and your cakes/biscuits/pies..etc will fucking OWN!

butter just straight up tastes better! but somebody did mention that it had higher saturated fats, which is indeed true, but no more or less than margerine, as through the hydrogenation process of making margerine, the fats become saturated
thus thus thus

happy baking yo!

i miss wearing my whites, i miss teaching my cooks, i miss doing inventory at 5am hung/cracked out as fuck, i miss clarifying stocks, i miss slapping servers on the butt, i miss breaking down fish and meat, and of course the exhausting, yet fulfilling friday night rush! followed by numerous acts of debauchery. (sigh)

[Moon]

doesnt crisco only come in spray cans? lol so to get the desired amount you'd have to spray into a measuring cup to get the desired amount?

[baby-phat]

Originally Posted by k-pryde

doesnt crisco only come in spray cans? lol so to get the desired amount you'd have to spray into a measuring cup to get the desired amount?

Crisco comes in tubs or rectangular chunks. It's Pam and stuff that comes in spray cans. :)

[Disco_Whore]

Originally Posted by Kraig

Not only does Crisco shortening have 50% less saturated fat than butter, it gives you higher, lighter-textured baked goods.
Werd.

But I thought shortening was worse for you because it has to go through the hydrogenation process, whereas butter doesn't.

Now i'm just confused.

[fable]

Originally Posted by Disco_Whore

But I thought shortening was worse for you because it has to go through the hydrogenation process, whereas butter doesn't.

Now i'm just confused.

dependant on brand, otherwise butter and shortenings are pretty similair in the saturated fats category (although....im thinking since crisco originates from canola oil, it may actaully inherently have less saturated fats)

just in case you were thinking it, DO NOT use soya based butters for baking, its very different on a molecular level, and in the ten years that i had been around a kitchen , i didnt manage to substitute effectively once.

[-ff-]

gross

[ash1ee]

i can't believe it's not butter...spray!

[mugsy]

i do alot of baking, and am currently making my own cupcake recipe after mastering my own cookie recipe.
i dont like using shortening for anything but pie crusts.
real, un-salted butter all the way! i find the taste is better with butter, and i tend to like the texture better as well. plus lots of butter and sugar is the main cause for cookies that stay soft.....
but you totally can substitute it as others have said.

tomorow im baking spice cake with an eggnog middle and butter rum icing. i love baking. the other night i baked cupcakes at midnight.

[Kraig]

Listen to my post! -- I copied it from the Crisco site!