• Shortening covers a lot of products. Some from processed Lard, some not :-(. Butter is all Natural & has a "Flavor" that is rich & creamy because it's made from milk. This mixes better in cakes. Shortenings that are "Butter Flavored" do work as well, but I like Natural products made by God. John
  • 1. Flavor! Butter has a much better flavor 2. Melting point. Butter melts at a lower temperature than shortening.
  • Butter Taste Better!!! if you use butter when making brownies, cakes, cookies and other pastries you will Really taste the difference
  • "Shortening does tend to hold more air bubbles when you beat it, so it can give cakes a lot of lift. But if you use too much of it, it has a flatter flavor and can give a cake a heavy or greasy mouth feel."

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