Using fat in your baked goods helps keep them moist and tender. However, the type of fat you use also affects the nutritional content of the finished product. While butter and shortening have similar nutritional profiles, you'll be better off using butter since it provides more vitamins and doesn't contain trans fats. A tablespoon of salted butter contains calories, and the same amount of shortening provides calories, all of which come from fat.
While shortening is cholesterol free, butter contains 30 milligrams of cholesterol per tablespoon. Neither is a significant source of vitamins or minerals, although each serving of butter contains 7 percent of the daily value for vitamin A and trace amounts of vitamins E and K and shortening provides 7 percent of the DV for vitamin K and a small amount of vitamin E.
Shortening is a little bit higher in total fat, with each tablespoon providing 13 grams, or 20 percent of the DV for those following a 2,calorie diet, compared to Consuming too much fat increases your risk for obesity and obesity-related health conditions like heart disease and Type 2 diabetes, so aim to keep your total fat consumption at no more than 35 percent of your total calories. Although shortening is higher in total fat, butter contains more saturated fat since it comes from animals and shortening is usually made from plant oils.
For example, a tablespoon 12 grams of Crisco All-Vegetable Shortening contains 9 :. When oils are fully hydrogenated, they are completely changed from unsaturated fats to saturated fats , so no trans fats are produced. Yet full hydrogenation results in a very hard fat, which no longer has a soft, spreadable texture. Therefore, fully hydrogenated oils are commonly blended with liquid oil in a process called interesterification, which results in a spreadable texture 2.
The health effects of interesterified fats are still largely unknown. Unfortunately, though, recent rat studies on the effects of interesterified fats look fairly grim.
In one study, researchers found that these fats promoted inflammation, enlargement of the fat cells, and fatty liver disease in rats. Another study noted that interesterified fats in the diet promoted fat gain while impairing blood sugar control in rats 11 , On the other hand, one review investigating the effects of interesterified fat consumption in humans noted no ill effects.
However, more research in humans is needed so we can better understand the health effects of these fats Regardless, shortening is still highly processed and is typically used only to make fried foods or pastries that are high in added fat and sugar. Fully hydrogenated vegetable fats must be mixed with liquid fat to be spreadable. These interesterified fats may cause health problems. Shortening is highly processed and typically used only to make foods that are high in fat and refined carbs.
In addition to limiting your intake of foods that contain shortening, you can replace shortening with alternatives in recipes. Butter is probably the most popular alternative to shortening. Many people actually prefer butter because of the rich flavor it adds. In the past, health experts claimed that eating saturated fat was linked to a higher risk of heart disease However, several recent scientific reviews have not found that link, with some evidence suggesting there is no link between saturated fat intake and heart disease 15 , This means that if you consume about 2, calories daily, no more than of them should be from saturated fat.
Butter is a suitable alternative to shortening in most recipes. Just be aware that the small amount of water in butter may result in a slightly different texture than shortening would.
Clarified butter, or ghee, which contains very little water, is also a good alternative Coconut and unrefined palm oils are naturally high in saturated fat, so they are solid at room temperature. This solid, spreadable texture makes them easy replacements for shortening 19 , Many brands now sell alternative shortenings made from pure palm or coconut oil, which can replace shortening at a 1-to-1 ratio. The pros: Lard produces an extremely crisp, flaky crust.
It's also easy to work with, as its melting point is higher than butter, so it doesn't soften as quickly while you handle it, or threaten to dissolve into the flour as quickly as butter before baking.
The cons: Good quality rendered leaf lard is hard to find. Much of the lard widely available in grocery stores has been hydrogenated and filled with preservatives, with a strong piggy flavor, which makes baking with it considerably less desirable than an all-butter crust.
If you are looking for a combination of lard and butter, which some people feel combines the best of both worlds, try this recipe from Alice Waters:.
Vegetable shortening is a solid, usually hydrogenated fat made from vegetable oil, such as palm, cottonseed, or soybean oil. It became popular in the s as a cheap, shelf-stable alternative to butter. If you want to make a vegan pie crust, shortening is one option though we recommend using the newer, non-hydrogenated varieties.
The pros: Shortening has a higher melting point than lard or butter, so it's easy to incorporate into pie dough and roll out. It's also helpful when making any kind of decorative pie crust , because doughs made with shortening hold their shape the best during baking.
The edges of a beautifully crimped rim or gorgeous fall leaf-covered pie will stay sharp in the oven. The cons: Shortening lacks the flavor of butter and has a slightly greasy mouthfeel. A pie dough made with shortening or shortening and butter combined would be perfect for a stunning decorative pie crust like this one. Oils like canola, coconut, or even olive oil can be used to make pie dough. Oil is another option for making a vegan pie crust.
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