Butter vs. Shortening: What Sets Them Apart?

Both butter and shortening are fats that play key roles in baking: they soften gluten, provide moisture, and enhance specific flavors.

The distinction lies in how each achieves these results. Let's dive deeper.

Butter

• What is it made of? Per USDA regulations, all butter made in the U.S. must contain at least 80 percent milkfat. The other 20 percent is made up of mostly water, which turns into steam and, in turn, increases gluten production.
• How does it impact texture? The increased gluten production yields a crispier and flakier final product. Because butter melts quicker than shortening, it often results in flatter and thinner baked goods.
• How does it impact taste? There's no doubt about it: Butter adds a creamier, richer flavor to baked goods compared to shortening.

Shortening

• What is it made of? Shortening, which is made from vegetable oils, is 100 percent fat. There's no water in shortening, so there's no gluten-producing steam.
• How does it impact texture? Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.
• How does it impact taste? Shortening is flavorless. The finished product's taste is not impacted by shortening.

Can You Swap Them?

Absolutely! Shortening is commonly used as a butter substitute for dairy-free or vegan desserts. Sometimes, you might simply run out of one fat or prefer the other.

However, keep in mind that swapping fats will affect the texture. For instance, if you use shortening in place of butter for a flaky pie crust, the result might not be as flaky as you expect. Also, avoid swapping shortening for butter when the butter’s flavor and texture are key (like in shortbread cookies).

How to Make the Swap

Use equal amounts of whichever fat is called for in the recipe. For example, if your recipe asks for one cup of butter, you can replace it with one cup of shortening. If you're using salted butter, just add a pinch of salt to the shortening for a better match.

Can They Be Used Together?

There are no rules against using butter and shortening together. In fact, combining both can create a perfect balance of softness and flakiness. However, following the recipe’s instructions is always the safest bet.

Butter vs. Shortening: The Final Verdict

Butter’s water content creates steam, which helps produce a flakier texture. It also offers a rich, creamy flavor that’s distinctly buttery. However, its low melting point can lead to a flatter, thinner result.

Shortening is pure fat, making it ideal for creating softer, more tender baked goods. It adds no flavor of its own, and its higher melting point results in taller, sturdier baked items, though it lacks that signature 'melt in your mouth' quality.