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If a cream cheese cookie recipe calls for butter-flavored Crisco can you use real butter instead? |
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yes it can they are both a fat and that is all it is asking for
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I don't think so. I often wondered this myself, as I love butter, and think it's much better for you, but one of them---I think the butter---melts faster, and the cookies get flat or too crispy or something. I've had it happen with snickerdoodles, so was reading up on it, and was saddened to find out they aren't really interchangeable. Pity...
Butter and shortening do have different melting temps but, more importantly, shortening is all fat and butter contains water. That can make a significant difference in your finished baked goods. If you need shortening, use shortening.
- Butter does melt at a lower temperature which can result in a flatter or crisper cookie, which is not always what you want. But, butter is tastier and a lot healthier. I find that putting the dough in the fridge or freezer until it is very chilled but not too cold to form into a ball does the trick. The outside cooks enough to hold a rounder shape and the inside stays chewy. Just keep an eye on em, as a butter based cookie can go from not quite done to overbrowned very fast. It is a good idea to take them out of the oven just before they are ready bc the heat in the cookie and the sheet will cook them a little more before you out them on a rack.
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Yes you can interchange them, but as a different person said, they will not turn out exactly the same, though it's not that significant of a change. I personally don't mind the difference between the consistency.
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When substituting crisco, butter-flavored or otherwise, for butter you need to use a one for one substitution PLUS some extra liquid at this ratio:
1 cup crisco plus 2 Tablespoons water=1 cup butter 1/2 c crisco+1T water=1/2 c butter
...etc. It would stand to reason, then, that when doing the reverse you'll need to reduce the liquid called for in the recipe. Typically a cookie calling for shortening will also call for a small amount of milk. You could just reduce or eliminate that for a similar result. Butter will create a crispier cookie.
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You can, and the taste may be improved, but the texture will suffer.
First answer by matt jaklevich. Last edit by Deavaindra. Contributor trust: 452 [recommend contributor]. Question popularity: 22 [recommend question]
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