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This can be a surprisingly controversial debate and is a question I get asked about all the time. Which is better: butter or shortening? I’m going to be diving deep into the exact differences between the two, and even comparing the same recipes made with each so you can SEE the differences.
It seems so simple to just substitute out one ingredient with another but baking is truly a science and every change you make can result in a totally different product! I’ve done specific testing on butter vs. shortening with pie crust, biscuit, and cookies. In the video below I’ve explained everything in case you don’t feel like reading. Let me know in the comments below if you’re Team Butter or Team Shortening!
Butter
What is it?
Butter is composed of at least 80% fat (per U.S. standards) and no more than 16% water, plus a smaller amount of milk proteins. That water content turns into steam while baking and can increase gluten production, which can result in a crisper cookie, flakier pie crust or biscuit.
Butter has a melting point that’s around body temperature. This means it starts to melt the moment it encounters heat, giving it that melt-in-your-mouth feeling we all love. For cookies, this also results in more spread and a flatter cookie.
PROS
• All natural.
• Provides an excellent incomparable taste.
• Butter offers a melt-in-your mouth texture.
• Gives biscuits and pie crust an incredibly light yet flaky texture
CONS
• Butter can be expensive.
• It can melt too quickly and cause baked goods like cookies to spread too thin
• The temperature of your butter in baking is really important, so it’s a little more difficult to get right
Shortening
What is it?
A fat that is solid at room temperature and typically made from vegetable oils. It used to be commonly made through a process resulting in trans fat, but now that we know how trans fat negatively impacts our health it can now be manufactured in a way that results in saturated fat instead. Basically, it is a cheaper and more shelf stable butter substitution.
Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in taller cookies. Because there is no water, most brands of shortening will recommend you add in 2 tablespoons of water for every cup of butter that you’re substituting with shortening.
PROS
• Shortening is cheap and has a long shelf life.
• Cookies made with shortening are tall and tender.
• It can be easier to work with than butter which can quickly get too warm.
CONS
• Not natural.
• Can’t compare to the flavor of butter, even if the shortening is “butter-flavored” (nothing is as good as the real thing).
• Lack of water leads to a more crumbly texture.
Shortening’s higher melting point results in a taller cookie. However, it also means that it doesn’t fully melt in the mouth like butter does, leaving behind an unpleasant waxy coating on the palate.
THE VERDICT?
I personally prefer butter over shortening and rarely bake with shortening. I just like to use natural ingredients when possible.
That waxy coating I just described is exactly why I don’t like to use shortening in recipes like buttercreams or icings where that waxy feeling is super obvious. Sure, buttercream made with shortening won’t melt if you’re serving cake or cupcakes in a warm area, and it’ll remain stable for longer, but that’s not enough to sacrifice the better texture and flavor butter offers.
However, I do like the height and tenderness shortening lends in cookies. That’s why I would suggest using 50% butter and 50% shortening – or some similar combination – to get the best of both worlds if you’re baking cookies. However, when it comes to pie crust and biscuits, I prefer 100% butter.
Shortening can be a great option for people who can’t eat dairy or who subscribe to a vegan diet.
I hope you found this insightful! Which do you think is better? Leave me a comment and let me know what you think.
I am a 10 years scratch baker. Excellent video
Thank you for the explanation and photos. I will take your advice and try butter in my pie crust.
when making butter cream frosting on my cupcakes for an outdoor event can i freeze the night before to keep from melting?
Thank you
This site is awsome. You not only say how much to use but you say the what and why in order to get the best taste possible. My wife and I have a pastry-giftshop we just had our grand opening and we are always looking for ideas. This site has helped the creativity seem very forceable.
Making an Easter wheat pie that calls for 3/4 c butter and 1/4 c shortening, both cold and cut in small cubes. Will have to pulse processor to create dough which includes a few tbsp ice water. Would prefer to use all butter but concerned about changing recipe. Don’t want too thick a crust even though recipe is a pastiera napolitano made with ricotta filling. Suggestions, comments, recommendations? First time trying this recipe.
Butter-butter-butter all the way. By the way I love your
recipes.
I am trying to make a stable frosting used in whoopie pies and or gob cakes. everything calls for shortening and i have never used it. although it seems like shortening is definitely healthier today, the thought of using a product that isn’t natural kinda freaks me out. but the thought of having whoopie pies without that great filling also freaks me out. do you have a reasonable recipe that is similar to the traditional (half shortening and half butter) recipe? I am not interested in using fluff either.
Thank you,very helpful article. Yesterday I’ve made cookies, which ment to be firm and crispy . The recipe had shortening. I didnt have it, so I used butter instead. They came out very soft , melting before even reach mouth… Next time I will follow recipes. 😉
I love your information. I always use butter sometimes margarine to cut some of the cholesterol. Never use shortening that is just to greasy and tasteless. Love the info on refrigerating the chocolate chip cookie dough.
HI Tessa,
I just love all the information that you give in your videos. I have learned so much!
I am all about the butter! I keep butter shortening on hand, but rarely use it. Thank you for your informational video!
I much prefer butter in frosting but is there any way to get that nice white color with butter frosting?
Unfortunately not really, especially if you’re using vanilla.