Butter and shortening are both fats commonly used in homemade frosting recipes, and they have distinct characteristics that can affect the final product. Here are the main differences between butter and shortening in frosting:
Flavor: Butter has a rich, creamy flavor with a subtle hint of sweetness, which is well-liked by many people. Shortening, on the other hand, is neutral in flavor and doesn't contribute much taste to the frosting.
Texture: Butter is solid at room temperature but softens when exposed to heat, making it easy to work with and yielding a smooth, creamy texture in frosting. Shortening, being a solid fat at room temperature and more stable under heat, can lead to a slightly firmer texture in the frosting, but it can also make the frosting feel greasier or waxy.
Stability: Shortening has a higher melting point than butter, making it more heat-resistant. This can be advantageous in warmer climates or when you need the frosting to hold its shape better, especially for intricate decorations on cakes.
Health considerations: Butter is a natural product made from cream, while shortening is a hydrogenated vegetable oil. Hydrogenation is a process that creates trans fats, which are considered unhealthy and have been linked to an increased risk of heart disease. In recent years, there has been a growing concern about trans fats in the diet, leading to the popularity of healthier alternatives in recipes, including frostings.
People might still use shortening in frosting for a few reasons:
Allergy or preference: Some individuals might have dairy allergies or lactose intolerance, and using shortening allows them to enjoy a frosting without butter.
Stability: As mentioned earlier, shortening's stability can be beneficial in certain situations, like creating firm frosting for decorative purposes.
Vegan or plant-based options: For those following a vegan lifestyle, shortening can be used to replace butter in recipes, making it suitable for people who avoid animal-derived products.
Traditional recipes: Some classic recipes, especially those from older cookbooks, may call for shortening out of tradition or historical reasons.
However, it's essential to note that in recent times, many people are opting for healthier frosting alternatives. If you're concerned about using shortening due to its trans fat content, you can explore other options, such as using non-hydrogenated vegetable shortenings or plant-based alternatives like coconut oil or vegan margarine. Additionally, incorporating healthier fats like cream cheese, whipped coconut cream, or even avocado can create delicious and more nutritious frostings.