Baking..........can I Substitute Butter For Shortening?
Baking By KPowell0219 Updated 5 Feb 2009 , 5:22pm by MissyShay
I am making a Choc pound cake and my recipe call for shortening, can I substitute butter, if so is there a added susitutions amount for the butter. HELPPPPPPPPP?!?!?!?!?!?
yep. Shouldn't be a problem. The final cake might be a bit more "oily", but it really shouldn't make a huge difference.
I like substituting butter for shortening...shortening is basically one step up from plastic, after all 
As far as conversions go, just do it directly: half a cup of butter for half a cup of shortening.
of course... i never work with shortening and if i come across a recipe that calls for shortening i always subsitute butter. it sometimes affects the texture because butter has a higher moisture content, but normally it doesn't make much of a difference. u will find a flavor difference tho. but a good difference.
Can you do this substitution with buttercreams?
Ive found a lot of recipes call for Crisco (which i dont recall seeing here in Oz but im sure we have something similar) but im not too keen on using it.
Just not sure if it would effect the overall texture and taste of buttercream??
Butter will give it a buttery taste, but it will be a little drier. Add a very small amount of extra liquid, VERY SMALL AMOUNT.
Can you do this substitution with buttercreams?
Ive found a lot of recipes call for Crisco (which i dont recall seeing here in Oz but im sure we have something similar) but im not too keen on using it.
Just not sure if it would effect the overall texture and taste of buttercream??
Absolutely! (I'm guessing you're refering to the Wilton-style "buttercream" that calls for powdered sugar and shortening and artificial butter flavoring?) Using butter will taste MUCH better. Doesn't stand up the heat quite as well, but just don't leave it sitting out in the sun, ya know? Of course, the best of all is a meringue-based buttercream. I personally prefer the IMBC over the SMBC, but that's basically just a cooking method preference.
Wilton also has a buttercream recipe using butter. The difference is that taste is much better, but your buttercream will not be white either. IMBC tastes great, some of my customers prefer IMBC, and some prefer the original powdered sugar and shortening buttercream. IMBC seems to be harder to work with as far as piping and stuff.
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