Butter vs. Shortening: Which is BETTER? | Baking Basics

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Butter vs Shortening, which is BETTER? The exact differences simply explained with side-by-side comparisons in cookies, biscuits, and pie crusts so you can SEE the difference. Learn all about shortening substitutes and butter substitutes!
Visit www.handletheheat.com/butter-v... for the full article and more tips and side-by-side pictures.
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I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science - not to mention tons of mouthwatering recipes.
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1 мар 2016

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Комментарии : 211

@TC-ej8vi 4 года назад

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 месяцев назад

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

@kadianpassley-leach126 7 лет назад

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

@Mrsgates2010 8 лет назад

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

@CraigMansfield 7 лет назад

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

@kiplittle 2 года назад

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

@yottoo.5037 6 лет назад

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

@marymurray5949 5 лет назад

Valuable information....very well presented!

@itsshwetas Год назад

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

@AussieAngeS 8 лет назад

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.

@emibausa156 2 года назад

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.

@adelhegee08 3 года назад

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

@froygavino8097 7 лет назад

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.

@satutigatujuh 6 лет назад

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

@veraborsa-valadez9423 5 лет назад

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

@allgap7110 4 года назад

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!😉😊

@skameeliyasmith2378 3 года назад

Thank you so much for your explanation. 😘😘😘

@ThisDudeBakes 7 лет назад

Great job Tessa!

@martinetshila8701 4 года назад

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

@samanthasponder1280 3 года назад

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

@mjcorporation7377 2 года назад

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

@miawilliams9472 4 года назад

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

@MildredGlutz 4 года назад

I find shortening works better than butter for most baking.

@learner5090 2 года назад

May I ask, why?

@milkandhoney84 2 года назад

@@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 Год назад

Canolli shells?

@claravela5142 7 лет назад

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

@thehomeplatespecial597 6 лет назад

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.

@AnaS-ki5lo 3 года назад

This was helpful! Gracias

@BakingwithBest101 8 лет назад

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

@alexcendejas7691 Месяц назад

Thanks for your information.

@achankilat5952 28 дней назад

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

@carlitoxwey69 6 лет назад

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.

@brucenarine9696 3 года назад

Love how you says butter budder thanks for the info.

@halojimmy7 4 года назад

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

@sachininamdar6255 2 года назад

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

@anthonyruiz6365 4 года назад

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

@asmamahadzir6878 6 лет назад

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 :)

@emilypieniadz13 8 лет назад

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

@TessaAriasTV 8 лет назад

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

@prakashsaini9400 4 года назад

Nice video, thanks for sharing

@kellylavigne6210 Год назад

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

@thehomeplatespecial597 6 лет назад

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

@ebeleann1593 4 года назад

Hi thanks for this information

@thehomeplatespecial597 6 лет назад

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.

@antoniokinsey4041 5 лет назад

Thanks.

@aishazafar8452 8 лет назад

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

@aishazafar8452 8 лет назад

@patriciagruber5905 Год назад

Yes

@joannemendoza9819 8 лет назад

You are such an angel.

@paulinaruiz928 3 года назад

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.

@ricardomateo5692 4 года назад

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

@ironbutterfly12 4 года назад

What's the difference?

@CrunchyCreamySweet 8 лет назад

Perfectly explained! Love it!

@TessaAriasTV 8 лет назад

+Crunchy Creamy Sweet Thanks Anna!

@passiveagressive4983 4 года назад

I use a combination of both

@MEETGOLAKIYA 3 года назад

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

@ethelindamorte921 5 лет назад

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

@sanakhannz786 6 лет назад

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 лет назад

Mind sharing the recipe?

@ArcaneInfernal 5 лет назад

Such eloquence...

@thehomeplatespecial597 6 лет назад

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 Год назад

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

@masterbating_ghetto 5 лет назад

easy to hear

@tonyanderson5123 7 лет назад

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

@resa.walters 2 года назад

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

@dawnmoore3909 4 года назад

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 года назад

Which shortening brand? Thanks

@dawnmoore3909 2 года назад

@@learner5090 regular crisco

@lancez4884 Год назад

Can I have ur recipe

@itsshwetas Год назад

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

@dawnmoore3909 Год назад

@@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.

@MissSA75 6 лет назад

100% butter 4 me.

@thehappybluestar3606 Год назад

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.

@HotVoodooWitch 4 года назад

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.

@marcos22571 7 лет назад

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

@lucky7mojo 7 месяцев назад

Im ova here baking! Oh!

@mrsseasea 5 лет назад

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 Год назад

Such a great idea

@Skylightatdusk 6 лет назад

Is it ever possible to find shortenings without TBHQ?

@marjoriejones1056 2 года назад

I will take your choice butter thanks.

@pb4ugo19 3 года назад

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

@marinadossantos7822 6 лет назад

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

@alyssatrombley8715 4 года назад

Do you ever use lard?

@manjulaparameshwar6427 5 лет назад

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

@alicelindborg5096 2 года назад

The dairy farmers of America thank you!!

@AamirKhan-vg5ep 4 года назад

Amezing 😃

@claravela5142 7 лет назад

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

@TRIHPAR1 6 лет назад

It is obvious she does not like shortening at all. lol

@wdanowel4331 6 лет назад

There ARE cons, so...

@ddizzle7974 3 года назад

Not really

@dennissaner2151 3 года назад

Plus, if you're going to mention shortening, there should have been something said about lard, which is healthier than shortening. I agree, she seemed biased and was trying to sell butter.

@berighteous 5 лет назад

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?

@YourFavoriateJewelrylady 6 лет назад

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 2 месяца назад

I am waiting for the answer

@crummeyyy1 8 лет назад

Great video....Thanks for the info.

@TessaAriasTV 8 лет назад

+Fence Walker Glad you enjoyed!

@pawsomefalloutgirl372 7 месяцев назад

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

@amber5674 8 лет назад

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 лет назад

+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 Год назад

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.

@joshuaphillips2125 4 года назад

I used both butter and shortening when baking bread.

@seymourramdin6116 2 года назад

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

@shaaliniravi9384 3 года назад

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

@p.g.u.d 7 лет назад

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

@thefunplace4269 Год назад

How do you feel about lard?

@Dimitrischtz 5 лет назад

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 года назад

I think you could

@margaretmanrique2410 Год назад

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.

@robertsimon6500 4 года назад

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.

@Realitytv221 3 года назад

What about margarine?

@jenbationsalazarbelinario9538 7 лет назад

me too i prefer butter!!!

@karpetech 6 лет назад

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

@StFelly 4 года назад

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 года назад

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

@kevinkall8547 4 года назад

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

@ugwulilianogoma2434 4 года назад

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

@rishadasuhaib8599 8 лет назад

what can we use instead of shortnings??

@iluvmyself3496 3 года назад

Butter...

@BurtsDesserts 2 года назад

@@iluvmyself3496 😂😂😂😂😂

@patriciagruber5905 Год назад

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

@jillosiecki3049 Год назад

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 Год назад

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

@mae9230 7 лет назад

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

@bryceroesner7699 7 лет назад

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!

@poojasawhney1637 5 лет назад

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

@rrr441 3 года назад

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

@silverwings3213 4 года назад

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

@pmummer83 5 лет назад

Please make a video butter versus margarine

@kitcatgaming. 5 лет назад

Pm Ummer I’m pretty sure margarine and shortening are the same :/

@grumpyoldman8524 4 года назад

I don't know why but for 8 minutes and 5 seconds I just stared at the screen...

@jazzyyy7060 3 года назад

Uhhhkay

@cutflower36 4 года назад

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

@nazifatabassum7384 3 года назад

Can I mix shortening with whipped cream ?

@jeswinviegas3624 8 лет назад

even I love butter

@Stella42942 4 года назад

Hello, can you make a good "buttercream" with shortening only?

@victorvazquez9913 4 года назад

Estella Serrano yeah, but are you going to have to make up for the lack of flavor from the shortening. It might be better to go half butter and half shortening so you still get the stability from the shortening but avoid the flavor ness and the fat-covering-mouth feel.

@wickeddelight 3 года назад

I find that shortening with just powdered sugar and vanilla makes a great thick icing. There is no lack of flavor, it is a near match for the cream in oreos. Great filling for chocolate gob cookies, and really white color if you use clear vanilla, you can make white icing roses and such.