Shortening or Oil?

Ask the Test Kitchen

The Peter Peter Pumpkin Bars inside the Oct/Nov 2004 problem of Taste of Home call for half of cup of shortening in the cake and three tablespoons shortening in the frosting. Can I alternative vegetable oil for the shortening? —B.D., Huntsville, AlabamaYes, you could replacement vegetable oil, cup for cup, for the shortening within the cake portion with a few modifications in method.

In a massive bowl, beat the eggs, sugar, pumpkin, oil and vanilla. Combine the dry elements; add to the egg combination and blend well. Stir within the nuts and continue because the recipe instructs for baking.

This recipe might be tender and very wet whilst made with vegetable oil however will not attain the height that it may have if made with shortening. When shortening is creamed, it consists of bubbles into the fat that cause elevated height.

I do now not suggest substituting oil for the shortening inside the frosting. When made with oil, the frosting will lack body. If health worries are an problem, vegetable oil has the equal variety of calories and fat grams as butter, even though it has less saturated fats. I might use butter over shortening for max flavor and texture. Your different option would be to combine the confectioners’ sugar and orange peel with simply orange juice and use it as a glaze or drizzle.