Substituting between Shortening and Butter

Recall that shortening and lard are 100 percent fat, while butter and margarine are only 80 percent or so fat. In many formulas, one fat can be substituted directly for another, one for one. Products made with the 80 percent fat will be slightly different in texture—generally less moist and tender—and they will have the characteristic flavor of the fat. While it is generally acceptable to substitute one plastic fat for another, oils should be used only in recipes developed for their use.

Because a one-for-one substitution of shortening and butter, for example, changes the amount of fat in a product by about 20 percent, it is sometimes desirable to calculate and adjust the amount of fat and liquid when making these changes. Starting guidelines for changing between butter (or margarine) and shortening (or lard) are as follows.