Butter vs. shortening when baking

Butter vs. shortening when baking

These ingredients offer different results.

If you are like many people, you may not realize that butter and shortening offer very different results when they are used for baking. This is something I never knew until recently and I find this very interesting.

For people that like to bake cookies a lot, using butter or shortening is often a preference a person chooses. You can interchange these two ingredients and you may be surprised to find out that the results are very different. By switching this one ingredient, you will be able to obtain the texture of cookie you prefer. Some people like a thicker, soft cookie, while others may like a thin, crisper cookie.

If you prefer a thicker cookie, shortening might be the right ingredient for you to use. Shortening is an ingredient that contains a very high melting temperature. This means that it takes longer for shortening to melt in the oven than it does for butter.

Butter and margarine, on the other hand, have lower melting temperatures. If you use butter or margarine in a recipe, the cookies will tend to spread faster. This will result in a thinner cookie because of this temperature difference.

Another difference between using butter and shortening is the flavor. If you use margarine or shortening, this ingredient is not adding any flavor to the cookie. Butter does add flavor though, and this flavor is hard to achieve with any other ingredients. If you like a rich flavor in the cookies you make, using butter is the secret.