Shortening is better used mixed with butter than in place of butter. When baking a cake, if you use all butter in certain recipes, you'll have flavorful, densed, heavy cake. If you mix a few small peices of shortening in with the butter, its can make your cake very light and fluffy. But don't add too much, your cake will be light still but dry and crumbly too. Also, they mix well in butter cream recipes. All butter melts entirely too fast, all shortening has an awful, terrible taste that leaves a film. But they mix exceptionally well together.

@charlasabain1829

7 ай бұрын

Can I use 2cups shortening for my fruitcake or butter😮

I prefer BUTTER!!!! Shortening has a weird after taste. Thanks Tessa for the explanation....

Wow! Those are the best answers I could have ever asked for! Thank you so much💜

I have been kneading doughs for empanadas and Siopao, it's only now that I learned the difference between butter and shortening. Thank you very much for that information.

Valuable information....very well presented!

Very interesting, Tessa. I've been working hard on making beautiful focaccia, and this video is interesting to me.

This was really helpful to understand the difference between the 2 ingredients. Thanks!

I’m a shortening vegetable exporter and this video gives me more knowledge

I am using both. And it's good that I'm able to watch this.. Thanks!

Great video. We can't get shortening easily here in Australia. The veg shortening commonly use here is Copha and that requires refrigeration so any recipe that require " room temp" shortening is a problem. We don get crisco here in supermarkets, but can buy it on some sites inline. So butter for me.

Very informative video. This helped me a lot. Thank you!

Really detailed and informative. Thanks, this helped me a lot.

Very good explanation. Thank you. For buttercream has to be butter. 😊

Like your way of explain, i was looking for the perfect verdict between both before using shortening for the first time and now i think i dont need shortening . Thanks

Thanks for this video I was wondering which one to use for making pie crust thanks again

Wow perfectly explained such a great help for newbies! Thanks a lot ms beautiful . How about the different flours ? Can u share some ideas about them. Hope so pretty!😉😊

Great job Tessa!

Thanks , now I know what is shortening for my lemon tart. From Colombia October, 16 2016

Thank you so much for your explanation. 😘😘😘

Love how you says butter budder thanks for the info.

I prefer butter too thank you for explaining! I love baking!

I always use butter, never even think of using shortening. Health and quality comes first along with the taste so I always prefer to use butter.

I use part butter and part shortening to get the stiffness for piping flowers from the shortening and the buttery taste from the butter!!!!!

Thanks so much indeed, for the sharing, God Bless You will health, success all the way

Great video! I just can't bring myself to use shortening!

leaf fat (lard, rendered from pigs around the lower organs) is what many pastry chefs prefer. It is a natural product. Some claim that once you use leaf fat rendered lard that you will never prefer butter to make certain pastry items such as pie crust. I have never actually made a pie crust with butter and have always used retail shortening so now I will have to try butter and leaf fat to see how it all works out. I have used lard in other cooking and baking and it has performed well.

I've never seen a very informative video like this one. You did a very good explanation on both butter and shortening that I've been wanting to know for a long time. Thank you so much! Sincerely, your new fan and subscriber :)

This was helpful! Gracias

cake decorators often use high ratio shortening for frosting so I am interested to know if any cake decorators have tried leaf fat lard for their baking and frosting. It is a natural product.

Thank you for the explanation. What brand of butter and shortening do you use for butter cream icing? Crisco shortening always leaves a bad taste of flavor.

Thank you that clarified my questions and I will use butter for the most part.

I prefer bigger also. I use butter for all my baking. But for my drop cookies I use half butter and half shortening to leave a good texture and good flavor

I have noticed a waxy feeling on my palate with cold dairy butter and cream so it happens with butter too.

Wow thank u for this video cuz iv back my cookies both ways never new this I always got flat cookies not puffy up thanks

I'm team butter all the way! Haha thanks for the awesome video! They're always so helpful!

@TessaAriasTV

8 жыл бұрын

+Emily Pieniadz Yay another team butter girl! ;) Thanks so much, I'm so glad you enjoy them!

Thanks for your information.

I used up all of my butter and I have to use shortening now but all recipes want butter so I’m trying to see if there is a difference

Loved the way you explained. i will definetely go for butter!!!😊😊😊

@aishazafar8452

8 жыл бұрын

I

@patriciagruber5905

Жыл бұрын

Yes

Thanks for answering my question, now I know why some bread taste different from the others.

@ironbutterfly12

4 жыл бұрын

What's the difference?

great video. can these both be mixed that is 50% Vegetable shortening and 50% butter

Perfectly explained! Love it!

@TessaAriasTV

8 жыл бұрын

+Crunchy Creamy Sweet Thanks Anna!

My favourite bread recipe calls for vegetable shortening but from now on I will be using clarified butter instead of VS I was actually looking if the VS is bad fat Thanks for the video

@homedecortips99

5 жыл бұрын

Mind sharing the recipe?

mam how i contect with you i have quary about vegitable oil shortning

You are such an angel.

Nice video, thanks for sharing

I also prefer butter as well. I only use vegetable shortening (Crisco brand) when the recipe calls for it but otherwise, I use butter. If a recipe calls for stick margarine, I substitute butter instead because I feel that it is better and that using margarine would undermine the quality of baked goods.

Hi thanks for this information

I find shortening works better than butter for most baking.

@learner5090

2 жыл бұрын

May I ask, why?

@milkandhoney84

2 жыл бұрын

@@learner5090 temperature. Butter has to be at correct temp to produce the best results. There's a much smaller margin for error when using butter. Shortening also holds air whipped into it better. It is easier to work with shortening than butter for a lot of beginning bakers.

@patriciagruber5905

Жыл бұрын

Canolli shells?

Thanks.

I use a combination of both

Is it ever possible to find shortenings without TBHQ?

It's now 2024, and your information is very helpful to me because I plan to make cookies using both butter and shortening.

Interesting video! there are different types of shortening with different processing and ingredients so they may not all taste and feel the same and I have some from WM that melts below 118 F. what is your opinion on butter flavored crisco? a lot of cookie bakers use that. I dont know what its melting point is but a lot of bakers seem to use it.

@marywillis5986

Жыл бұрын

I love butter flavored crisco … it makes heavenly cookies. They bake tall and melt in your mouth…. Plus they stay moist …

thank you for these details. i was wondering why Tim Hortons donuts leave that wagxi texture on my palate and before it wasn't. now i know who is going cheaper in the preparation of sweet.

I like baking recipes that call for both butter & shortening. I just love the texture! All things in moderation.

one tip.........i keep my eye out for heavy cream that has been marked down at the store......and turn it to butter, it’s cheep and i can add or not add salt. it freezes well too.....

@sandrastitt527

Жыл бұрын

Such a great idea

Theres no debate. Full on, ur better! hehe!!!

Wonderful explanation and cleared so many of my doubt's. Thank you for the wonderful video

Do you ever use lard?

Which do they use to make the puff pastry sheets that you can buy from the store, butter or shortening?

@resa.walters

2 жыл бұрын

I think they're using oil, partially hydrogenated or hydrogenated oil, unless the package says all butter.

Such eloquence...

Here uk I can't get shortening can I just use butter

I have a question: Which is better, butter or shortening?

Great video....Thanks for the info.

@TessaAriasTV

8 жыл бұрын

+Fence Walker Glad you enjoyed!

What about margarine?

easy to hear

I will take your choice butter thanks.

Thank you for your information. I want to know is there a difference between hi ratio shortening and store bought shortening? And how could you make a stabilizes buttercream without some shortening?

@yvoniedouglas4922

3 ай бұрын

I am waiting for the answer

Pls ma I thought shortening is only used for butter cream especially wen u want it to be white as in, wen u don't want to add food colouring

Hii mam ❤️ is shortening good for health because I ve heard it is bad for health ☹️🙊?

How do you feel about lard?

I would just say that though I do use butter for all of my baking, I still believe that shortening is better for frosting because it holds shape better, and makes the frosting more white, but I would definitely use butter for everything else.

@TessaAriasTV

8 жыл бұрын

+Amber Puffles Shortening-based frosting definitely has it's advantages, but I just can't stand the taste and texture. For me it's taste & texture over appearance any day!! But good to point out for those more interested in cake decorating. Thanks!

@recoveringsoul755

Жыл бұрын

I prefer room temperature cakes, so frosting that doesn't need refrigeration is a plus. Can leave it out for days, until it's gone.

Perfectly explained!!! love it. October, 16 2016 From Colombia

Shortening for cookies all day long. People everywhere shower praise on my cookies. I get messages every Christmas from friends telling me my cookies ruined their diet. Since I moved to Australia I have to special order shortening so it’s actually more expensive than butter here.

@learner5090

2 жыл бұрын

Which shortening brand? Thanks

@dawnmoore3909

2 жыл бұрын

@@learner5090 regular crisco

@lancez4884

2 жыл бұрын

Can I have ur recipe

@itsshwetas

Жыл бұрын

You can buy solite in Australia! Pretty sure it's the Aussie-made equivalent of shortening/Crisco.

@dawnmoore3909

Жыл бұрын

@@lancez4884 It's just the Quaker oats "vanishing oatmeal raisin cookie" recipe, you can google for that, but I substitute the raisins amount for semi-sweet chocolate chips and dried cherries (original recipe calls for like 1 cup raisins, so I do like 2/3 to 3/4 cup of chocolate, and then 1/3 to 1/4 cup cherries. Can also do all chocolate if someone doesn't like dried fruit but the cherries really do add something, especially after resting 24 hours). Also add extra 1/4 teaspoon cinnamon to the dry mix, and obviously as implied in original comment, swap butter to shortening.

My recipe calls for shortening, but used unsweetened applesauce for sugar. The baking smells of shortening. I’m worried for the taste.

Hi! Thanks for the video! I don't use shortening, i prefer butter! Natural ingredients always taste better!

The dairy farmers of America thank you!!

So I can mix butter and shortening, in place of 100% shortening. Cannoli shells calls for 3/4 tbsp of shortening, can I go with 100% butter in the mix? Or better 3/4tbs 1/4 tbs of shortening? It calls for 3 tbsp of shortening. I like yourself perfer butter. Ty

Which is margarine

Butter is the better choice in some applications, shortening in others. Best to follow your recipe; chances are whoever developed it played around with the fats before settling on one.

Im ova here baking! Oh!

100% butter 4 me.

I'm making 15 dozen cookies for an event a few days in advance. I have been using butter, but the cookies become very hard within a couple days even ziplock bagged. Will switching out some or all the butter to something like butter flavored crisco keep the cookies softer and chewy for the few days between when we have to make them and when they get distributed?

send answer please

Thanks for the clarification between the 2, I am making some short cake and it calls for shorting but I was going to sub butter but I wanted to get and idea what the possible outcome would be. Ill stick with butter I did not think about those allergic to dairy or vegans. Ill keep that in mind if I am baking for those people I do not know that well and will ask ahead if there is a preference they would require.

Fantastic explanation, wow so complete. I just subscribed and for me its all butter. I do not think I have ever used shortening.

What could I use instead of shortening in a frosting that requires both shortening and butter? Could I add the amount of shortening as in extra butter?

@resa.walters

2 жыл бұрын

I think you could

@margaretmanrique2410

Жыл бұрын

many new shortenings are made primarily of tally, which is rendered beef fat, just look for the right one, I use very good quality butter but are having trouble keeping frostings stable in the hot weather.

I used both butter and shortening when baking bread.

@seymourramdin6116

2 жыл бұрын

Totally correct. Shortening is a must when making breads & a blend of the two makes it even better

what can we use instead of shortnings??

@iluvmyself3496

3 жыл бұрын

Butter...

@BurtsDesserts

2 жыл бұрын

@@iluvmyself3496 😂😂😂😂😂

Amezing 😃

Thank you , i'm a lactose intolerance sadly i can't eat anything with butter :( but I'll try shortening

@bryceroesner7699

7 жыл бұрын

If you have a farmers market, meat locker, or meat butcher, try and find natural lard. It's much better for you than shortening and butter, it also tastes better!

I plan on making a white vanilla cake, but I was thinking that butter has an affect on the color of the cake. Also, the last time I tried making a cake with egg whites only, the bottom part of it became too dense and eggy. Could this be because of gluten production?

@TC-ej8vi

4 жыл бұрын

Some white cake recipes use oil for a thinner, lighter cake and some use eggs whites only.

lard. ... great for baking nice crisp and golden.

I'm French and I just learnt what shortening is... I'm appalled 😅

me too i prefer butter!!!

Great.Thanks a lot.

What about Ghee, or clarified butter? Does this have the benefits of shortening along with the taste of butter? Also, what about ButterBuds, which is butter flavored extract?

@margaretmanrique2410

Жыл бұрын

you will need to add liquid just like using shortening; you could use milk or buttermilk.

This video is very informative....thanks dear... some people use shortening in dry cakes besides butter....what do you think about this???

I like them both, depends on what I'm making

@nazifatabassum7384

3 жыл бұрын

Can I mix shortening with whipped cream ?

The original toll house recipe did use shortening.