The Best Shortening Substitutes: Comprehensive Guide for Home Bakers
Explore top alternatives to shortening for every baking and cooking need, with expert advice on swaps, use cases, and tips.
Shortening is a staple in many baking recipes, valued for its ability to create tender textures, flaky pie crusts, and stable frostings. But whether you’re out of shortening, prefer to avoid it for health reasons, or want a more natural fat source, there are several excellent alternatives available. This guide explores everything you need to know about shortening, details its main varieties, and provides a deep dive into top substitutes, their pros and cons, and best usage practices in different baked goods. You’ll also find expert tips, a handy substitute comparison table, and answers to frequently asked questions.
Understanding Shortening: What Is It?
Shortening refers to any cooking fat that remains solid at room temperature. While the classic version is hydrogenated vegetable oil (like Crisco), the term technically includes products such as butter, lard, and margarine. The main uses of shortening in baking and cooking include:
- Creating crumbly, tender textures by “shortening” the gluten strands in wheat dough.
- Providing structure and airiness in cookies, cakes, and pastries.
- Offering a long shelf life and high smoke point, making it ideal for deep-frying.
- Delivering neutral flavor, which is prized for certain classic recipes.
Shortening is especially popular in recipes for cookies, pie crusts, cakes, biscuits, and frostings. Historically, most commercial shortenings were made from hydrogenated vegetable oils such as soybean, cottonseed, or palm oil.
Main Varieties of Shortening
- All-purpose shortening: Commonly made from cottonseed and soybean oils; versatile for general baking and cooking.
- Liquid shortening: Typically pure soybean oil, used for frying and recipes requiring melted fat.
- Solid shortening: Best for creating leavened doughs and pastries, as it traps air bubbles and prevents excess moisture absorption.
- Cake/Icing shortening: Contains more fat and emulsifiers to produce moist cakes and stable frostings that resist melting.
Why Look for a Shortening Substitute?
Many home bakers and cooks seek alternatives to traditional shortening for several reasons:
- Health concerns: Traditional shortenings may contain trans fats, which have been linked to cardiovascular risks. Modern versions are often trans-fat-free, but some opt to avoid them entirely.
- Flavor and texture: Some prefer substitutes that deliver richer flavor or a particular mouthfeel in baked goods.
- Allergy or dietary considerations: Plant-based, dairy-free, or animal-free options may be sought for vegan diets or allergies.
- Convenience: Running out of shortening is common, and having reliable substitutes ensures recipes can proceed smoothly.
Top 5 Shortening Substitutes and How to Use Them
Here are the best shortening alternatives, along with usage advice, plus their benefits and limitations:
| Substitute | Ratio | Best Use | Notes |
|---|---|---|---|
| Butter | 1:1 | Cookies, pie crusts, cakes, biscuits, frostings | Rich flavor; contains water (affects spread/texture); lower melting point |
| Lard | 1:1 | Pie crusts, biscuits, breads, some pastries | Light, flaky results; savory flavor; animal-based; high smoke point |
| Margarine | 1:1 | Cakes, cookies, biscuits, frostings | Similar fat/water ratio as butter; mild flavor; can affect spread |
| Coconut Oil | 1:1 | Baked goods, vegan recipes | Semi-solid at room temp.; pronounced coconut flavor unless refined; high smoke point |
| Applesauce | ½:1 | Sweet breads, cakes, muffins (not for pastries) | Adds density & moisture; imparts apple flavor; not good for crispy textures |
In-Depth Guide to Each Substitute
Butter as a Shortening Substitute
Butter is praised for its richness and flavor. It has around 80-82% fat and 16-18% water, whereas shortening is nearly 100% fat. Because of this, recipes made with butter can:
- Spread more while baking (e.g., cookies become flatter).
- Be slightly less tender and more crisp due to water content evaporating.
- Deliver exceptional flavor, especially prized in pie crusts and cookies.
For best results, substitute an equal amount of butter for shortening, but consider reducing other liquids in the recipe slightly to compensate for butter’s water content. Unsalted butter is often preferred for precise flavor control.
Lard as a Shortening Substitute
Lard is an animal fat, rendered and clarified from pork. It provides:
- Superior flakiness in biscuits and pie crusts.
- A high smoke point suitable for deep frying.
- A savory depth not present in neutral shortening.
Lard can be swapped for shortening in both sweet and savory bakes, but its flavor is more pronounced and not always desirable in desserts (such as frostings or delicate cakes).
Margarine as a Shortening Substitute
Margarine blends vegetable oil with water and some emulsifiers, mimicking the fat-to-water ratio of butter. Rather mild in flavor, it’s easy to use in cakes, cookies, and frostings. Like butter, its water content may generate softer, more spread-out baked goods, so account for moisture in recipes.
Coconut Oil as a Shortening Substitute
Coconut oil, especially refined varieties, remains solid at cooler room temperatures, making it suitable for baking. It offers:
- Similar consistency to shortening.
- A noticeable coconut flavor if using unrefined oil (opt for refined for neutral bakes).
- Ideal for vegan and dairy-free recipes.
Swap coconut oil for shortening in equal amounts, keeping in mind the flavor differences and that it becomes liquid above 76°F (24°C).
Applesauce as a Shortening Substitute
Applesauce isn’t a fat but can sometimes stand in for shortening for cakes, muffins, and quick breads. It delivers more moisture and density, but lacks the ability to create crisp or flaky textures. Use about half as much applesauce as you would shortening, and expect a pronounced apple flavor.
Choosing the Best Substitute for Specific Recipes
Cookies
Shortening yields cookies that are tall, crumbly, and mild in flavor. Alternatives:
- Butter: Makes cookies flatter and crispier; excellent flavor.
- Coconut oil: Delivers a similar crumb and mild taste (if refined); great for vegan cookies.
- Margarine: Works similarly to butter but with milder flavor.
Pie Crusts
Shortening and lard are the classic fats for flaky, tender pie crusts:
- Lard: The gold standard for tender, flaky texture.
- Butter: Adds exceptional flavor; can produce a pie that’s a bit less flaky but more flavorful.
- Coconut oil: Suitable for dairy-free crusts; imparts coconut notes unless refined.
Cakes & Muffins
For soft and moist cakes, shortening is sometimes chosen for its neutral, reliable properties. Swaps include:
- Butter: Preferred for flavor; makes cakes richer but can impact texture.
- Margarine: Works well, especially in classic recipes.
- Applesauce: Adds moisture and density; popular in low-fat and vegan recipes, but will not create the same crumb.
Biscuits
High-fat solids like shortening and lard guarantee flakiness and rise. Substitutes:
- Lard: For the flakiest, fluffiest biscuits.
- Butter: Exceptional taste; slightly less flaky texture.
- Margarine: Soft biscuits with mild flavor.
Breads
Enriching bread dough is a classic use for shortening; however, substitute options abound:
- Butter: Brioche and sweet breads often rely on butter.
- Coconut oil: Vegan alternative; adds richness.
- Olive oil or other neutral oils: Used for savory or rustic breads (not for pastries).
Frostings
Shortening-based frostings are steady and less prone to melting. Alternatives include:
- Butter: Rich, flavorful frostings that can be less stable at room temperature.
- Margarine: Similar to butter with a milder flavor.
- Coconut oil: Vegan option; must be kept cool for best texture.
You can also mix fats, such as equal parts butter and coconut oil, for tailored texture and flavor.
Health Considerations of Shortening and Substitutes
Historically, hydrogenated shortenings contained significant trans fats, which are linked to higher risks of heart disease and stroke. Today, most major brands have eliminated trans fats, but check labels and consider alternatives if heart-healthy eating is a priority.
Some healthier alternatives include:
- Coconut oil: Contains natural saturated fats but no trans fats; choose refined for neutral flavor.
- Butter and lard: Natural fats, but are high in saturated fat; moderation is key.
- Margarine: Plant-based, but some varieties contain trans fats; select brands carefully.
- Applesauce: Fat-free and adds vitamins and fiber.
Expert Tips for Using Shortening Substitutes
- Be mindful of moisture: Butter and margarine contain water, so reduce other liquids slightly when swapping for shortening.
- Choose the right flavor profile: Coconut oil, lard, and butter all bring distinct flavors, which influence your final dish. Use refined coconut oil for neutral taste or lard only in recipes where savory flavor suits.
- Use cold fats for maximum flakiness in pastries and biscuits—just as with traditional shortening.
- Mix fats for best results: For example, blend butter and coconut oil for cookies or use a combination in pie crusts for balanced flavor and texture.
- For vegan baking, use coconut oil, margarine, or applesauce to replace shortening.
Shortening Substitute Comparison Table
| Substitute | Texture | Flavor | Best For | Diet Suitability |
|---|---|---|---|---|
| Butter | Tender, sometimes crisp | Rich, creamy | Most baked goods, frostings | Non-vegan, contains dairy |
| Lard | Very flaky | Savory, subtle | Pie crusts, biscuits | Animal-based |
| Margarine | Tender, spreadable | Mild | Cakes, cookies, frostings | Vegan/vegetarian |
| Coconut Oil | Tender, slightly dense | Coconutty (unrefined), neutral (refined) | Cookies, breads, vegan baking | Vegan, dairy-free |
| Applesauce | Moist, dense | Apple | Sweet baked goods | Vegan, fat-free |
Frequently Asked Questions (FAQs)
Q: Can I substitute vegetable oil for shortening?
A: Liquid oils such as vegetable or canola oil can sometimes be used in place of shortening in cakes and muffins, but not in pastries or recipes where solid fat is essential for texture. Use a 1:1 ratio, but expect less tenderness and no flakiness.
Q: Is coconut oil healthier than shortening?
A: Coconut oil contains natural saturated fats but zero trans fats, making it preferable from a trans fat avoidance perspective. However, its saturated fat content is high, so moderate use is recommended for heart health.
Q: What substitute works best for pie crusts?
A: Lard is traditionally considered the gold standard for flaky crusts, with butter a close second for flavor. Coconut oil works well for vegan crusts if you use refined oil to avoid coconut flavor.
Q: How do I replace shortening in cookies?
A: Swap an equal amount of butter or margarine for shortening. For vegan options, try coconut oil. Adjust liquids to account for the water in butter and margarine. Expect cookies to be flatter and perhaps crispier.
Q: Does applesauce work in all baked goods?
A: Applesauce is best used as a substitute in recipes for moist cakes, muffins, and quick breads, but it won’t produce crispy or flaky textures needed for cookies or pie crusts.
Q: Are newer shortenings healthier?
A: Many commercial shortenings are now free of trans fats. Always check labels for the presence of hydrogenated oils and trans fats if health is a priority.
Q: Can I use animal fats like bacon or chicken fat?
A: Yes—animal fats like bacon or chicken fat lend unique flavors and textures. They are suitable for savory applications (biscuits, breads), but typically not for desserts.
Final Tips and Considerations
- When substituting, always test your recipe with a small batch first to perfect the final texture and flavor.
- When flavor neutrality is required, select refined coconut oil, unflavored vegetable margarine, or new-generation shortening blends.
- Balanced mixing of fats can provide optimal tenderness and structure (e.g., half butter, half shortening).
- For dietary needs, check labels for hidden dairy, animal fats, or trans fats.
With this guide, you’re equipped to bake deliciously—no matter what fat you choose!
