of shortening/butter

Oils & FatsYear-round. Both butter and shortening are shelf-stable ingredients available throughout the year, though butter from grass-fed cattle may show seasonal variation in flavor intensity based on cattle diet.

Both butter and shortening are calorie-dense pure fats containing approximately 120 calories per tablespoon and negligible carbohydrates or protein. Butter contains fat-soluble vitamins A, D, E, and K (particularly in grass-fed varieties), while shortening is nutritionally inert and does not contain these vitamins.

About

Shortening and butter are distinct kitchen fats used for baking and cooking, though they serve similar functions. Butter is an emulsion of milk fat, water, and milk solids produced by churning cream, originating from dairy cattle. It contains approximately 80-82% butterfat, 16-17% water, and 1-2% milk solids. Shortening, by contrast, is a solid or semi-solid fat derived from vegetable oils (such as soybean, cottonseed, or palm oil) or animal fats that have been hydrogenated or interesterified to achieve a stable, neutral-flavored product at room temperature. Traditional shortening contains no water, whereas modern formulations may include small amounts. Both ingredients are crystalline fats that trap air and create flaky, tender baked goods, but they behave differently in dough due to their distinct molecular structures and water content.

Culinary Uses

Butter and shortening are fundamental ingredients in baking and pastry work, each with distinct applications. Butter imparts rich flavor and is preferred in cookies, cakes, pastries, and pie crusts where its flavor profile enhances the final product; it also serves as a cooking fat for sautéing and finishing dishes. Shortening, with its neutral taste and higher smoke point, is favored for creating exceptionally tender, flaky pie crusts and biscuits due to its pure fat content and inability to develop gluten. Shortening is also preferred when a product must have extended shelf stability or when dairy ingredients are to be avoided. In many traditional recipes, particularly Southern American baking, shortening produces superior texture in biscuits and pie crusts, while butter dominates in European pastry traditions and high-end baking where flavor is paramount.

Forms & Preparations

Butter sticks — Solid butter in standard retail sizes (typically 1/4 lb/113g), used as-is in baking and cooking; primary form for home cooks.
Butter blocks/pounds — Larger unsegmented blocks available from commercial suppliers, used in professional kitchens for efficiency.
Shortening tubs — Thick, white or slightly off-white semi-solid fat sold in plastic or metal containers, scooped directly for use in baking.
Clarified butter (ghee) — Butter heated to separate milk solids and water, resulting in pure butterfat with higher smoke point for cooking and frying.
Brown butter — Butter heated until milk solids toast, developing nutty flavor and darker color; used in finishing dishes and specialized baking.
Whipped butter — Butter aerated to increase volume, creating spreadable texture; lower density makes it easier to incorporate into some recipes but less ideal for precise baking.