In general, you can use a 1:1 ratio when substituting butter in place of shortening. Making this substitution may slightly alter the texture of your baked goods. Why? Shortening is solid, 100 percent ...

Technically, shortening is any type of fat used for baking that is solid at room temperature. The shortening available at grocery stores is usually made of hydrogenated vegetable oils. It's called ...

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Q: When you’re making a cake, what’s the difference between shortening and butter? Is one better than the other for texture or flavor? A: Besides the obvious taste differences, butter and vegetable ...