Substituting Salted Butter with Lard + Salt

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You will need:

0.0cupLard
½tspSalt
Substitution ratio: 1 cup Salted Butter = 1 g Lard + ½ tsp Salt

Nutrition Facts

For Substitution Ingredients
Serving size
4g
Calories 10
% Daily Value*
Total Fat 1g
2%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
0%
Protein 0g
0%
Sodium 1179mg
51%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best Uses

Pastries
Pie Crusts
Cookies

Effects on Your Baking

Flavor Impact

Lard is neutral in flavor compared to butter's rich, slightly sweet taste. While adding ½ teaspoon salt compensates for some of the missing flavor, your baked goods may taste a bit blander than if they were made with butter. For recipes relying on butter’s flavor (like shortbread), lard might not deliver the same richness.

Texture Changes

Lard has a higher fat content than butter and less water, so your baked goods will be extra tender and flaky. In cookies, lard can make them more crumbly and in pies or pastries, lard creates an even flakier crust than butter. However, it may also make your baked goods softer rather than crisp (like butter would).

Structural Effects

Since lard is 100% fat with less water than butter, it produces a more tender structure, but it lacks butter's water content, which helps with steam and fluffiness. This is great for pie crusts and pastries, but cakes and muffins may turn out slightly denser.

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