Substituting Salted Butter with Lard + Salt
You will need:
Nutrition Facts
Best Uses
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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