Butter vs Shortening: Everything You Need To Kow + How To Make Homemade Butter!
Butter vs. shortening in baking is a wonderful topic to explore that will also help you become a better baker overall. Both butter and shortening are a key ingredient in any baker's arsenal, and when it comes to which is better, the answer isn't so simple. Read about it to help you decide if butter or shortening is best for your recipe.
Servings: 8 servings
Calories: 101kcal
Prep 10 minutes
Cooking 0 minutes
Total Time 5 minutes
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Ingredients
- 2 cups heavy cream
- 1 pinch salt (optional)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Pour your 2 cups heavy cream into a food processor or blender.
- Mix the cream on high speed until it comes together into a butter consistency that is separated from the liquid buttermilk.
- Strain the buttermilk from the butter, then rinse the butter in cool tap water to finish removing the buttermilk.
- Add the optional 1 pinch salt and mix it in. Transfer your homemade butter into a plastic storage container and use like store-bought.
Notes
- Yields ½ cup butter = 1 stick or 8 servings of 1 tablespoon each.
- Strain the liquid into a jar to save the 1 cup buttermilk that is also produced.
- Keep your DIY butter refrigerated between use.
Nutrition
Calories: 101kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg (11%) | Sodium: 13mg (1%) | Potassium: 28mg (1%) | Sugar: 1g (1%) | Vitamin A: 437IU (9%) | Vitamin C: 1mg (1%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
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