The Best Shortening Substitutes for Baking: From Coconut Oil to Butter
Explore healthier, tastier, and more versatile alternatives to shortening in all your baking projects.
If youve landed in the middle of a recipe that calls for vegetable shortening and found your pantry empty, youre not alone. As home bakers become more health-conscious and ingredient-aware, the quest for the best shortening substitutes has never been more relevant. Thankfully, there are plenty of options many of which may already be in your kitchen to help you achieve tender, flaky pastries, chewy cookies, and moist cakes, even without traditional vegetable shortening.
What Is Vegetable Shortening?
Vegetable shortening is a solid, shelf-stable fat typically derived from hydrogenated vegetable oils, such as soybean or cottonseed oil. Its major appeal lies in its ability to create exceptionally tender and crumbly baked goods the short texture that gives it its name. This property makes it an essential ingredient in pie crusts, biscuits, and cookies. However, traditional shortening has fallen out of favor in recent years due to its links with trans fats and related health concerns.
Is Vegetable Shortening Bad for You?
The original process for making solid shortening involved hydrogenating vegetable oils, creating trans fats as a byproduct. According to the American Heart Association, consuming trans fats increases the risk of heart disease and stroke. This knowledge led many to seek out trans-fat-free options and alternatives.
Major brands like Crisco have responded by reformulating their products to eliminate trans fats, and organic, non-hydrogenated shortenings are now widely available. But for those wishing to avoid processed fats altogether or who simply want to bake with what’s on hand it’s time to explore the best substitutes.
Top Shortening Substitutes for Baking
Below is a comprehensive guide to the best alternatives to vegetable shortening, including tips on how to use each, their unique characteristics, and when to choose one over another. Consider your recipe, flavor goals, and dietary needs as you make your selection.
Coconut Oil
Coconut oil is one of the most popular and versatile substitutes. It has the following characteristics:
- Solid at room temperature: This allows coconut oil to mimic shortening’s textural effects on baked goods.
- 1:1 substitution ratio: Use the same amount of coconut oil as shortening in recipes.
- Flavor consideration: Virgin coconut oil imparts a noticeable coconut flavor and aroma to baked goods, while refined coconut oil is much more neutral.
Coconut oil is a wonderful choice for cookies and cakes, providing a tender crumb and slight richness. Be mindful that coconut oil softens and melts at about 76F; in warm kitchens, your dough might be softer than with shortening.
Butter
Butter is the classic go-to when shortening isnt available. Heres what you need to know:
- Rich flavor: Butter yields a creamy, often superior taste in most baked goods.
- Contains water: Butter is about 80% fat and 1520% water, while shortening is 100% fat. This can affect texture: cookies may spread more and be crispier or flatter, while pie crusts may be less short.
- 1:1 substitution ratio: Substitute equal amounts of unsalted butter for shortening. You may want to slightly reduce added liquid in some recipes.
Butter shines in cookies, cakes, and pastries, where its flavor can really stand out. In pie crusts and biscuits, expect a flakier, less crumbly texture compared to shortening-based recipes.
Margarine
Margarine, made from blended vegetable oils and water, has been used as an affordable shortening alternative for generations.
- Fat content: Margarine is similar to butter in that it contains both fat and water, but it may contain more trans fats (check the label for newer formulations).
- Milder flavor: Margarine is less rich and flavorful than butter, but works well as a neutral fat in many recipes.
- Softened texture: Like butter, margarine can cause cookies to spread more and produce a crisper taste than shortening.
- 1:1 substitution: Use margarine in an equal amount as the shortening called for in your recipe.
Margarine is an acceptable all-purpose shortening substitute, particularly in cakes, cookies, and frostings. You may notice slight changes in texture.
Lard and Animal Fats
Traditional recipes, especially for pie crusts and flaky pastries, often call for lard: rendered pork fat known for producing a particularly tender, layered result. Bacon fat or even chicken fat can also be used, each bringing their own distinctive flavor.
- 100% fat: Like shortening, lard contains no water, resulting in very short, crumbly textures.
- Distinctive flavor: Lard is savory, so its excellent for biscuits, savory pastries, and pie crusts, but less suited for sweet cakes unless you enjoy the flavor pairing.
- 1:1 substitution: Replace shortening with an equal quantity of lard.
Caveat: Lard is derived from pork, so its not suitable for vegetarians or vegans. Bacon or chicken fat can deliver rich, savory results when used appropriately (think biscuits, but not red velvet cake).
Applesauce
Applesauce is a creative and low-fat substitute for shortening in baked goods:
- Healthier option: Great for those seeking to reduce fat content, especially in muffins, quick breads, brownies, and some cakes.
- Moisture: Applesauce adds natural sweetness and moisture, but the texture may become denser than when using fat.
- Substitution ratio: Typically, use half the amount of applesauce for each portion of shortening. The exact ratio may vary by recipe, so trial and adjustment are recommended. For maximum variation, some suggest using 1 cup applesauce per 1 cup fat, adjusting other liquid ingredients as needed.
When replacing fat with applesauce, monitor your baking times and texture. The end result may be chewier or denser, but healthier and pleasantly moist.
Other Plant-Based Oils
- Vegetable oil and canola oil: While liquid oils can be used in some baked goods (like cakes, brownies, or certain quick breads), they wont provide the structure that shortening does in pie crusts or cookies. Use with caution for recipes needing flakiness or short texture.
- Olive oil: Best for breads or savory items, not recommended for sweet pastries or delicate baking due to its strong flavor profile.
- Sunflower and avocado oil: Neutral-flavored oils that work in a pinch for quick bread or cake batters. Again, texture will differ from traditional shortening-based recipes.
Choosing the Right Substitute for Your Recipe
Not every shortening substitute works equally well for every type of baking. Consider these tips when selecting your swap:
- Cookies that call for shortening: Expect crisper, flatter cookies when using butter or margarine; coconut oil offers a middle ground, often keeping cookies thicker and chewier. Lard produces a tender texture but with a savory note.
- Pie crusts and biscuits: Butter results in a flakier, more flavorful crust, while lard or coconut oil will yield a crumbly, short texture. Margarine is a good all-around option, but monitor for excess spreading.
- Quick breads, muffins, and brownies: Applesauce and plant-based oils are best for moist, dense, and lower-fat results. Adjust for sweetness and moisture as needed.
Test in small batches to see how your chosen substitute performs. Depending on your kitchen temperature, you may need to chill coconut oil nearly to firmness, or soften butter just enough for creaming.
Comparing Shortening Substitutes: Quick Reference Table
| Substitute | Best For | Flavor | Ratio | Notes |
|---|---|---|---|---|
| Coconut Oil | Cookies, cakes, pastries | Coconut (refined: neutral) | 1:1 | Solid at room temp, melts at ~76F |
| Butter | Cookies, cakes, pies | Rich, creamy | 1:1 | Contains water; may spread more |
| Margarine | General baking | Mild, neutral | 1:1 | May contain trans fats; check label |
| Lard | Pie crusts, biscuits | Savory, porky | 1:1 | Animal-derived; not for everyone |
| Applesauce | Muffins, quick breads | Sweet, fruity | 1:2 (fat:applesauce) | Low-fat option, adds moisture |
| Vegetable Oil | Breads, cakes | Neutral | 1:1 | For moist, not crumbly, results |
Tips for Successful Shortening Swaps
- Pre-test in small batches: Before making large quantities, bake a smaller portion with your chosen substitute to see how it behaves.
- Mind the temperature: If using coconut oil or butter, make sure its solid or softened state matches what the recipe requires.
- Check for flavor: Some substitutes (like lard or unrefined coconut oil) will change the taste of your final product. Choose refined oils or neutral fats for more delicate recipes.
- Adjust moisture: Because butter, margarine, and applesauce contain more water than shortening, consider reducing other liquid ingredients slightly if texture becomes too soft.
- Monitor baking time: Some substitutes (especially purees) may require shorter bake times to prevent overcooking.
Frequently Asked Questions (FAQs)
Is using shortening bad for my health?
Traditional shortening is high in trans fats, which pose health risks, but most modern brands are reformulated to be trans-fat-free. Always check product labels for the latest ingredient and nutrition profiles.
Can I use coconut oil in any recipe that calls for shortening?
Yes, in many cases. Substitute coconut oil using a 1:1 ratio, and opt for refined oil for less coconut flavor. Allow for possible texture and flavor changes in your baked goods, and note that it melts easily in warm environments.
Whats the best substitute for shortening in cookies?
Butter provides great flavor but yields flatter, crispier cookies. Coconut oil can offer a similar structure to shortening, while lard is preferred for crumbly, savory results. Consider your flavor and texture preferences, and experiment to achieve your ideal outcome.
Are margarine and shortening the same?
No. Margarine is a blend of plant oils and water (with some milk solids), while shortening is 100% fat, usually with a more neutral flavor and texture. Both can often be used interchangeably, but the results will not be identical in all recipes.
How do I replace fat with applesauce in baking?
Swap in applesauce for all or part of the fat in moist quick breads, cakes, and brownies. Start by using half as much applesauce as the fat called for, adjusting other liquids and bake time as needed. Expect a denser but moist product with a mild fruity undertone.
Conclusion
Whether youre out of shortening or seeking a healthier or more flavorful alternative, there is a substitute to suit every recipe and dietary preference. From classic butter and reliable margarine to trendier coconut oil, mix-and-match as you discover what works best for your kitchen. Baking is all about experimentation, so dont be afraid to flex your culinary creativity. Happy baking!
