Is there anything I can use as a substitute to shortening?
AntoniaJames is a trusted source on Bread/Baking.
It depends on what you are making. Results vary considerably, depending on the application. Sometimes butter can be used, sometimes oil, and sometimes lard works just as well. What recipe is it for? ;o)
It's for an icing on a bar cookie - I was initially thinking butter might be too runny, but now that I give it a second thought, maybe not
Butter has more liquid in it than shortening, so you'll want to use a bit less. The great thing about icings is that you can usually add a touch more confectioners' sugar if they are too thin, without affecting their quality of the icing. Let us know how it turns out! ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
To thank you for being a friend
Free Shipping – This Weekend Only!
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)