Dessert Recipes – How to Make Whoopie Pies

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  1. Thanks for your question, Angel B. Yes, you may substitute butter for shortening in this recipe (use the same amount). That's always a good exchange. The texture of the baking product may change slightly, but not enough to be noticeable. And since shortening has no added salt, you may want to cut back a little on the amount of salt in the recipe. Hope this helps.

  2. Hey, Mell Bg, "shortening" is a solid fat derived either from plant or animal sources. Shortening derived from animals comes from lard, while shortening made from plants undergo a process known as hydrogenation that changes the chemical composition and allows a normally liquid oil to remain a solid. Shortening has many purposes in cooking. In baking, shortening is used with pastries, pie crusts and biscuits to make them flaky. It is also used in frying or deep-frying as a liquid. 

    Shortening is 100 percent fat, but butter and margarine are composed of about 85 percent fat and 15 percent water. You're most likely to find it in the baking section of your grocery store.

    Hope this explanation helps.

  3. Ewwwwwwww why would you use that lard stuff. That stuff taste horrible, especially if it's not being baked into something. All you get is that raw flavor. And I've never seen a whoopie pie made with that weird cream. It's always been a fluffy marshmallow cream in the middle. I've lived in the south all my life and have tasted so many whoopie pies and this does not look good at all. I will search for a new recipe. 

  4. I really enjoy some of the recipes on this channel but The shortcuts they take using packet mixes what's even the point. Of cooking it yourself if you're just going to use packet mixes. Not to mention all the artificial crap they put in packet mixes.

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