In all the images below the top photo is butter and the bottom photo is shortening. (In order to enrich lard-only pastry, you can mix an egg yolk into the dough to impart a subtle ‘eggy’ flavour and a golden colour.) ADVERTISEMENT. READ MORE: 33 genius baking hacks for perfect cakes. Lard is solid but spreadable at room temperature. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. The animal fat contained in lard has also made lard … There’s a huge difference. Because we don’t think it can be beat when it comes to adding flavor to cakes or cookies, especially these big, soft ginger cookies. Lower fat content means that the butter contains more water, but that's not necessarily a bad thing, especially for baking. The rendered fat from a duck is usually called duck fat or lard. Julia Child once said, “If you’re afraid of butter, use cream.” We hope that when it comes to cooking, you’re not afraid of butter or butter’s big sister, lard. This means it’s not a very reliable option for baking but will still work fine in other cooking. Lard is often used in cooking a number of different cuisines because of its ability to provide a distinct flavor. Lard is pig fat in both its rendered and unrendered forms. We’re excited that its virtues are once again being celebrated, as it’s entirely versatile and great for frying, roasting, or making some of the flakiest pastries you’ve ever tried. You cannot simply substitute one for the other, if that's what you mean. Salted butter can function fine in cakes, cookies and similar baked goods (just make sure you eliminate the additional pinch of salt), but you’ll want to go to salt-free and be able to control the saltiness for things like sauces or this chicken in lime butter. While lard is also used for baking, it is also used in a variety of different ways. These and other fats are essential for creating a moist, fluffy crumb in your sponge and deliciously flaky golden pastry. Shortening is often used in baking. Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it). (Even if it has suffered from a not-so-favorable reputation.) Both butter and lard contain a mix of saturated and unsaturated fat but lard is mostly unsaturated fat, the kind that is better for you, while butter is mostly saturated fat. It’s often heavily diluted—especially the kind found in tubs. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. If you do start using lard, it’s important to source a quality brand. To mix or garnish with something, as by way of improvement; to interlard. Please add askdifference.com to your ad blocking whitelist or disable your adblocking software. That’s right—fat! However, newer research has found it might be less healthy. Extra tip: Lard will make for some of the best Mexican tamales you’ve ever had. There’s good news and bad news here, though overall it seems the scales tip in lard’s direction. Andrea Strong’s writing chronicles the world of food—from farm to fork, and all the stops along the way. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). Though we know it’s easy to reach for whatever’s on hand, don’t mistake the two for nearly identical products with different packaging. It’s your best tool for imparting richness, flavor and helping you achieve everything from perfectly roasted veggies to cakes (like this chocolate beauty) that demand a second slice. 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