Baking with Butter: Delicious Recipes That Skip the Shortening
Butter. It’s the golden standard for flavor, richness, and that melt-in-your-mouth texture we all crave in baked goods. For years, shortening held sway as the go-to fat for certain recipes, particularly cookies and pie crusts, prized for its ability to create tenderness and inhibit gluten development. However, butter offers a depth of flavor and a natural appeal that shortening simply can’t match. In this article, we’ll explore why butter is a fantastic substitute for shortening and provide you with a collection of delicious recipes showcasing its versatility. We’ll cover everything from cookies and cakes to pie crusts and more, all made with the glorious goodness of butter.
Why Choose Butter Over Shortening?
Before diving into the recipes, let’s address the key advantages of using butter in your baking:
* **Flavor:** This is where butter truly shines. It imparts a distinct, nutty, and subtly sweet flavor that enhances virtually any baked good. Shortening, on the other hand, is virtually flavorless, which, while sometimes desirable, often leads to a blander final product.
* **Texture:** While shortening is known for its tenderness, butter can also produce incredibly tender results, especially when used correctly. The key is to control the temperature and incorporation method. Butter’s fat content contributes to a soft and moist crumb in cakes and cookies.
* **Browning:** Butter contains milk solids and sugars, which contribute to beautiful browning in baked goods. This Maillard reaction results in a visually appealing and flavorful crust or golden-brown surface.
* **Natural Ingredient:** Butter is a natural product made from cream, while shortening is typically a processed vegetable oil. For those seeking more natural ingredients in their baking, butter is the clear choice.
* **Versatility:** Butter is incredibly versatile and can be used in a wide range of recipes, from cakes and cookies to sauces and savory dishes. It’s a pantry staple for a reason!
Tips for Baking with Butter Instead of Shortening
Successfully substituting butter for shortening requires a few adjustments to your technique. Here are some essential tips:
* **Temperature is Key:** The most crucial factor is the temperature of your butter. For most recipes, you’ll want to use softened butter, but not melted. Softened butter should be cool to the touch and easily pliable, but still hold its shape. If the butter is too soft, it will melt too quickly during baking, resulting in a greasy texture and flat cookies.
* **Creaming:** When a recipe calls for creaming butter and sugar, this step is essential for incorporating air into the batter, which contributes to a light and fluffy texture. Cream the butter and sugar together until light and fluffy, usually 3-5 minutes, using an electric mixer.
* **Chilling Dough:** For some recipes, particularly cookies and pie crusts, chilling the dough is crucial. Chilling allows the butter to firm up, which prevents the dough from spreading too much during baking. It also helps to develop the gluten in the flour, resulting in a more tender and flaky texture.
* **Using Cold Butter:** For flaky pastries and pie crusts, use very cold butter, cut into small cubes. The cold butter will create steam during baking, which separates the layers of dough, resulting in a flaky texture. You can even freeze the butter and grate it into the flour for extra flakiness.
* **Salted vs. Unsalted Butter:** The choice between salted and unsalted butter is a matter of personal preference. Unsalted butter allows you to control the amount of salt in the recipe, while salted butter adds flavor. If using salted butter, reduce the amount of salt called for in the recipe by about 1/4 teaspoon per 1/2 cup of butter.
* **European-Style Butter:** European-style butter has a higher fat content than American butter, which results in richer flavor and a more tender texture. If you can find it, European-style butter is a great option for baking.
Delicious Recipes Using Butter (No Shortening Required!)
Now, let’s get to the fun part: the recipes! These recipes are specifically designed to use butter as the primary fat source, delivering exceptional flavor and texture.
Recipe 1: Classic Butter Cookies
These simple butter cookies are a testament to the power of butter. They’re crisp, buttery, and perfect for decorating or enjoying plain.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1/4 teaspoon salt
**Instructions:**
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes.
8. Place the cookies on the prepared baking sheets.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
**Tips:**
* For extra flavor, add a pinch of almond extract or lemon zest to the dough.
* Decorate the cookies with frosting, sprinkles, or melted chocolate.
* Store the cookies in an airtight container at room temperature for up to a week.
Recipe 2: Rich Butter Cake
This cake is incredibly moist, tender, and bursting with butter flavor. It’s perfect for birthdays, holidays, or any special occasion.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup milk
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
**Tips:**
* For a richer flavor, use brown butter instead of regular butter. To make brown butter, melt the butter in a saucepan over medium heat, stirring constantly, until it turns a nutty brown color and smells fragrant. Let it cool slightly before using.
* Frost the cake with your favorite frosting, such as vanilla buttercream, chocolate ganache, or cream cheese frosting.
* Add chopped nuts, sprinkles, or fresh berries to the batter for extra flavor and texture.
Recipe 3: Flaky Butter Pie Crust
This pie crust is incredibly flaky, tender, and flavorful, thanks to the generous amount of butter. It’s perfect for sweet or savory pies.
**Ingredients:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into small cubes
* 6-8 tablespoons ice water
**Instructions:**
1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter to the flour mixture and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes, or up to 2 hours.
5. On a lightly floured surface, roll out the dough to a 12-inch circle.
6. Transfer the dough to a 9-inch pie plate and crimp the edges.
7. Fill the pie crust with your favorite filling and bake according to the recipe instructions.
**Tips:**
* Use very cold butter and ice water to prevent the butter from melting too quickly. This will help to create a flaky crust.
* Don’t overmix the dough, as this will develop the gluten in the flour and result in a tough crust.
* Chill the dough for at least 30 minutes to allow the gluten to relax and the butter to firm up.
* For a blind-baked pie crust, prick the bottom of the crust with a fork and line it with parchment paper and pie weights. Bake at 375°F (190°C) for 15-20 minutes, or until the crust is lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is golden brown.
Recipe 4: Chewy Butterscotch Blondies
These blondies are intensely butterscotch-flavored, chewy, and incredibly addictive. The browned butter adds a depth of flavor that is simply irresistible.
**Ingredients:**
* 1 cup (2 sticks) unsalted butter
* 1 1/2 cups packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup butterscotch chips
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
2. Melt the butter in a saucepan over medium heat, stirring constantly, until it turns a nutty brown color and smells fragrant. This is browned butter. Let it cool slightly.
3. In a large bowl, whisk together the browned butter and brown sugar until well combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Stir in the butterscotch chips.
8. Pour the batter into the prepared baking pan and spread evenly.
9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
10. Let the blondies cool completely in the pan before cutting them into squares.
**Tips:**
* Be careful not to burn the butter when making browned butter. It should be a nutty brown color, not black.
* Use high-quality butterscotch chips for the best flavor.
* Add chopped nuts, such as pecans or walnuts, to the batter for extra texture.
Recipe 5: Butter Crumb Coffee Cake
This coffee cake features a moist and tender crumb and a buttery, crumbly topping. It’s perfect for breakfast, brunch, or dessert.
**Ingredients:**
**For the Cake:**
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 3/4 cup milk
**For the Crumb Topping:**
* 1/2 cup all-purpose flour
* 1/4 cup packed light brown sugar
* 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
* 1/4 teaspoon ground cinnamon
**Instructions:**
1. Preheat oven to 375°F (190°C). Grease and flour an 8-inch square baking pan.
2. **Make the cake:** In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour the batter into the prepared baking pan and spread evenly.
7. **Make the crumb topping:** In a medium bowl, combine the flour, brown sugar, cold butter, and cinnamon. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
8. Sprinkle the crumb topping evenly over the cake batter.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
10. Let the coffee cake cool in the pan for 10 minutes before cutting it into squares and serving.
**Tips:**
* Add chopped nuts, such as pecans or walnuts, to the crumb topping for extra texture and flavor.
* Use a streusel topping instead of a crumb topping for a different texture.
* Add a glaze to the coffee cake after it has cooled for extra sweetness.
Butter: A Baking Game-Changer
As you can see, butter is an incredibly versatile and flavorful ingredient that can be used in a wide range of baked goods. While shortening has its place, butter offers a depth of flavor and a natural appeal that is hard to resist. By following these tips and recipes, you can confidently bake with butter and create delicious treats that your family and friends will love. So, ditch the shortening and embrace the golden goodness of butter! Your taste buds will thank you.
Expanding Your Butter-Based Baking Repertoire
Now that we’ve covered some essential recipes, let’s delve a little deeper into the world of butter baking and explore some variations and advanced techniques.
Brown Butter: The Secret Weapon
We briefly touched upon brown butter in the blondies recipe, but it deserves its own section. Browning butter, also known as *beurre noisette* (French for hazelnut butter), elevates the flavor of your baked goods to a whole new level. The process involves melting butter over medium heat until the milk solids separate and turn a nutty brown color, emitting a rich, fragrant aroma. The resulting butter has a deep, complex flavor that adds a wonderful depth to cookies, cakes, and even savory dishes.
**Tips for Browning Butter:**
* Use a light-colored saucepan so you can easily monitor the color of the butter.
* Stir the butter constantly to prevent it from burning.
* Remove the butter from the heat as soon as it turns a nutty brown color. It will continue to cook from the residual heat.
* Let the browned butter cool slightly before using it in your recipe.
**Recipe Variation: Brown Butter Chocolate Chip Cookies**
Transform your classic chocolate chip cookies by using brown butter. Simply brown the butter as described above, let it cool slightly, and then use it in your favorite chocolate chip cookie recipe. The brown butter will add a nutty, caramelized flavor that complements the chocolate perfectly.
Compound Butters: Infusing Flavor
Another fantastic way to enhance your baking is by using compound butters. Compound butters are simply softened butter that has been flavored with other ingredients, such as herbs, spices, citrus zest, or even savory ingredients like garlic and cheese. These flavored butters can be used to add a unique twist to cookies, scones, and other baked goods.
**Examples of Compound Butters for Baking:**
* **Lemon Zest Butter:** Add lemon zest to softened butter for a bright and citrusy flavor. Use it in shortbread cookies or scones.
* **Cinnamon Sugar Butter:** Combine cinnamon and sugar with softened butter for a warm and comforting flavor. Use it in coffee cake or cinnamon rolls.
* **Vanilla Bean Butter:** Scrape the seeds from a vanilla bean into softened butter for a rich and fragrant flavor. Use it in vanilla cake or buttercream frosting.
**Recipe Variation: Lemon Poppy Seed Scones with Lemon Zest Butter**
Make a batch of lemon poppy seed scones and serve them with lemon zest butter for a burst of citrus flavor. The lemon zest butter will melt into the warm scones, creating a truly delightful treat.
Understanding Butterfat and Moisture Content
The fat and moisture content of butter can significantly impact the texture of your baked goods. As mentioned earlier, European-style butter has a higher fat content than American butter, which results in a richer flavor and a more tender texture. The higher fat content also means that European-style butter contains less water, which can be beneficial for certain recipes, such as pie crusts.
When substituting butter for shortening, it’s important to consider the moisture content. Butter contains about 15-18% water, while shortening is pure fat. If you’re substituting butter for shortening in a recipe that relies on the dryness of the shortening to prevent gluten development, you may need to reduce the amount of liquid in the recipe slightly. For example, if you’re making a pie crust, you might reduce the amount of ice water by a tablespoon or two.
Buttercream Frosting: The Perfect Complement
No discussion of butter baking would be complete without mentioning buttercream frosting. Buttercream is a classic frosting made from butter, sugar, and liquid. It’s incredibly versatile and can be flavored in countless ways. Buttercream frosting is the perfect complement to cakes, cupcakes, and cookies.
**Types of Buttercream Frosting:**
* **American Buttercream:** The simplest type of buttercream, made from butter, powdered sugar, and liquid. It’s sweet and easy to make.
* **Swiss Meringue Buttercream:** Made from egg whites, sugar, and butter. It’s light, airy, and less sweet than American buttercream.
* **Italian Meringue Buttercream:** Similar to Swiss meringue buttercream, but the sugar is cooked to a soft-ball stage before being added to the egg whites. It’s stable and smooth.
* **French Buttercream:** Made from egg yolks, sugar, and butter. It’s rich, decadent, and intensely flavored.
**Recipe Variation: Vanilla Buttercream Frosting**
Make a batch of American buttercream frosting by creaming together softened butter and powdered sugar, then adding a splash of milk and vanilla extract. This classic frosting is perfect for decorating cakes, cupcakes, and cookies.
Savory Baking with Butter
While butter is often associated with sweet baking, it can also be used in savory dishes. Butter adds richness and flavor to savory breads, scones, and pastries. For example, you can add grated cheese and herbs to softened butter and use it to make savory scones. Or, you can brush melted butter over savory pastries before baking for a golden-brown crust.
**Recipe Variation: Cheese and Herb Scones**
Make a batch of savory scones by adding grated cheddar cheese, chopped herbs (such as thyme or rosemary), and a pinch of salt to your favorite scone recipe. The butter will add richness and flavor to the scones, while the cheese and herbs will create a savory and delicious treat.
Butter and Gluten-Free Baking
Butter can also be used in gluten-free baking. In fact, it’s often an essential ingredient in gluten-free recipes, as it helps to add moisture and flavor, which can be lacking in gluten-free flours. When baking gluten-free, it’s important to use a high-quality butter and to follow the recipe carefully. Gluten-free flours can be more sensitive to moisture and temperature than wheat flour, so it’s important to pay attention to the details.
**Recipe Variation: Gluten-Free Butter Cookies**
Make a batch of gluten-free butter cookies using a gluten-free flour blend, butter, sugar, and eggs. The butter will help to create a tender and flavorful cookie that is perfect for decorating or enjoying plain.
Conclusion: Embrace the Butter!
Butter is a baking essential that should be celebrated. Its rich flavor, versatility, and natural appeal make it a superior choice over shortening in many recipes. By mastering the techniques outlined in this article, you can confidently bake with butter and create delicious treats that will impress your family and friends. So, go ahead, embrace the butter and unleash your inner baker! The possibilities are endless, and the results are sure to be delightful.