Shortening and Oil

These are often used in baking in place of butter because they not only add moisture to recipes they offer a neutral flavor. Shortening is used in making flaky pie crusts and biscuits. It is also used in frostings because it produces a more stable product that is not as delicate as using all butter. Neutral flavored oils such as vegetable or canola oils produce cakes with a lighter, slightly spongy crumb and can often yield a moister cake for a longer period of time than cakes made with all butter. Sometimes, you’ll see a recipe that uses both butter and shortening or oil and that is to impart optimal texture and flavor.