What happens to the texture of a cake if one bakes it with Crisco?

I've never used shortening to bake cake- only butter. Can someone tell me what happens to the TEXTURE and density of the cake if you use it in place of some or all of the butter?What happens to the texture of a cake if one bakes it with Crisco?
it will be fine and Crisco does not burn faster.


It has a much higher smoke point than butter but that fact has nothing to do with baking a cake. Do not change any temperature. Simply use Crisco, measure for measure like butter.What happens to the texture of a cake if one bakes it with Crisco?
Here is the deal doll. Crisco is GREAT for cookies and all, but cakes I tend to not like to work with it. Though it does work, I would rather tough it out and use my creamy butter recipe. Crisco in my mind adds a fake buttery taste BLEH! you want your cakes to be light fluffy and MELT in your mouth.


Call me insane but here is what I do.


For every stick of butter (real is the best but if you prefer to be healthy margarine works too) you do a cup of sugar so this can work for almost any cake recipe. You first start by making sure you butter is at room temp. then you mix it up with a hand mixer.. not by hand but a hand mixer (you will ge GREAT arms) it is also easier if you cut your butter up rather than well.. not. once it is at a ';spreadable'; stage you then add your butter tablespoon by tablespoon. I usually do 3 then mix for a few seconds 3 mix, 3 mix.. etc. then you add your eggs in 1 min increments. this is very tedious but SO SO SO SO! worth it..





HOPE THIS HELPS!





P.S. sift your dry ingredients :)
Crisco is just fine. Before oil was used, everyone used Crisco. The cake will be just fine and tasty.
honeslty is just gets more soft and moist... and you have to set the oven in lower heat since the crisco burns faster