redvelvetjoy
Active member
Hey baking enthusiasts! I’ve been experimenting a bit with different fats in my baking, and I’m curious—how much of a difference do you think it makes if you use butter, lard, or oil in something like pie crusts or cakes? I know butter adds flavor, but I’ve heard lard can make things flakier, and oil supposedly keeps things more moist. Has anyone here done side-by-side comparisons? I’m really curious to hear your results and if you have a personal favorite that you always stick to!
Each fat brings its own unique qualities: butter adds flavor, lard can create a flaky texture, and oil often results in moistness. I’d love to hear your findings—baking is all about those delicious little differences! 
