When it comes to baking, the role of fat is fundamental. It affects texture, flavor, and structure — and shortening is one of the most commonly used fats, especially in pies, pastries, and baked goods. So, what can you use for shortening in a recipe if it’s not available? The good news is that there are several effective substitutes, each with its own unique qualities. In this detailed guide, we’ll explore your options, explain how they compare, and help you choose the best one for your recipe.
Understanding Shortening and Its Role in Baking
Before diving into substitutes, it’s important to understand what shortening is and how it functions in recipes.
What Is Shortening?
Shortening is a type of fat used primarily in baking to produce a crumbly, tender texture. Unlike butter or margarine, it has no water content and is typically hydrogenated vegetable oil. Common types include:
- Vegetable shortening (e.g., Crisco)
- Animal fat shortening (like lard or rendered fat)
- High-fat margarines
Why Shortening Is Used in Recipes
In baking, shortening “shortens” gluten strands — hence the name — which makes dough more tender and flaky. It’s especially prized in pies and pastries for its ability to hold shape and resist melting too early in the oven, which helps maintain structure.
The Drawbacks of Traditional Shortening
While effective, many people choose to substitute shortening due to dietary preferences — such as wanting to avoid trans fats or hydrogenated oils — or concerns over artificial additives in commercial shortening.
Key Characteristics of Fat Substitutes for Shortening
Not all fats behave the same in baking. Here’s what you should consider when looking for a substitute:
Melting Point
Fats with a high melting point (like traditional shortening) help the pastry maintain shape and flakiness. Lower-melting-point fats (like butter) can lead to a denser or greasier texture.
Water Content
The more water a fat contains, the more steam is released during baking — affecting rise, crispness, and appearance of the final product.
Flavor Contribution
Shortening itself is flavorless. Substitutes like butter or coconut oil will affect the taste.
Better-for-You Shortening Alternatives: An Overview
Now let’s explore the best options for replacing shortening in recipes. We’ve categorized these based on dietary goals, functionality, and nutritional content.
1. Butter
Butter is a popular substitute in many recipes. It brings natural flavor but also a lower melting point and contains about 16–18% water.
Substitution Ratio:
1 cup shortening = 1 cup butter
Best For:
Pie crusts, cookies, and cakes where flavor is important and a slightly denser texture is acceptable.
2. Margarine
Stick margarine can replace shortening, especially if you’re seeking a plant-based or lower saturated fat option, though check labels for water content.
Substitution Ratio:
1 cup shortening = 1 cup margarine
Best For:
Baked goods where a crumbly texture is acceptable, particularly by those avoiding dairy.
3. Coconut Oil
Coconut oil is a popular plant-based substitute with a similar consistency to shortening when solid (below 76°F or 24°C).
Substitution Ratio:
1 cup shortening = 1 cup coconut oil (solidified if liquid)
Best For:
Vegan recipes and baked items where a mild coconut flavor is acceptable.
4. Lard
Lard, or rendered pork fat, provides a unique flavor and produces a flaky texture.
Substitution Ratio:
1 cup shortening = 1 cup lard
Best For:
Pie crusts, especially savory or traditional regional dishes where a richer flavor is welcome.
5. Vegetable Oil
Liquid at room temperature, vegetable oil is best for recipes that don’t require structure retention, like cakes or muffins.
Substitution Ratio:
1 cup shortening = ¾ cup vegetable oil
Best For:
Baked desserts requiring moisture without the need for flakiness or structure.
6. Vegan Butters and Blends
Vegan butters — often made from a combination of oils and emulsifiers — mimic real butter in texture and functionality.
Substitution Ratio:
1 cup shortening = 1 cup vegan butter
Best For:
Those following vegan diets, particularly in cookie and cake applications.
7. Applesauce (For Reduced-Fat Baking)
Applesauce can partially substitute shortening by adding moisture without the saturated fat.
Substitution Ratio:
1½ cups applesauce = 1 cup shortening (reduce sugar if applesauce is sweetened)
Best For:
Reduced-fat muffins, cakes, brownies, and quick breads.
How to Choose the Right Substitute
The “best” substitute will depend on the type of baking, your texture goals, and dietary preferences. Below is a comparison table to help you decide.
| Substitute | Flavor | Texture | Dietary Considerations | Best Used In |
|---|---|---|---|---|
| Butter | Rich, creamy | Denser, crumblier | High in saturated fat | Pies, cookies, cakes |
| Margarine | Mild, varies by brand | Similar to butter | Vegetarian, varies in fat content | Pastry, cookies, spreads |
| Coconut Oil | Distinct coconut aroma | Flakey when solid | Vegan, saturated fat | Vegan baking, dry goods |
| Lard | Savory, rich | Very flakey | High in saturated fat | Traditional pies, savory dishes |
| Vegetable Oil | Neutral | Moist, less structure | Monounsaturated fat | Muffins, cakes, quick breads |
| Vegan Butter | Varies, often rich | Similar to regular butter | Vegan, may contain oil blends | Commercial and vegan baking |
| Applesauce | Subtle, sweet if unsweetened | Moist, softer | Low fat, natural | Reduced-fat desserts, muffins |
Special Considerations for Recipe Types
The kind of recipe you are making will strongly influence which substitute works best.
Pie Crusts and Flaky Pastries
These demand a firm fat with a high melting point. Shortening, lard, or solid coconut oil work best.
Tips: For a vegan crust, try chilled coconut oil or vegan butter. For classic flakiness, stick with lard or traditional shortening in a 1:1 ratio.
Cookies and Biscuits
Cookies benefit from butter’s flavor, though texture may shift depending on the fat selected. Biscuits need structure, so consider butter or lard for tall, flaky layers.
Tips:
- Use butter in sugar cookies for extra taste.
- Try lard in shortbread for a buttery flake.
Cakes and Muffins
Texture is less critical here, allowing use of oil, applesauce, or even melted butter.
Tips: For healthier cakes, applesauce replaces half the fat without losing moisture. Cake batters made with oil tend to rise higher and have more tender crumb.
Dietary and Lifestyle-Specific Options
Whether you’re vegan, keto, or managing specific health concerns, there’s a shortening alternative for you.
Vegan-Friendly Options
Vegan butters, coconut oil, and vegetable oil are excellent vegan options that maintain texture while eliminating animal products.
Low-Fat and Health-Conscious Substitutes
Applesauce, Greek yogurt, and avocado are low-fat fat alternatives ideal for those seeking to reduce saturated fat.
Substitution Examples
| Fat Substitute | Usage Ratio | Benefits |
|---|---|---|
| Applesauce | 1½ cups = 1 cup fat | Low-calorie, moist texture |
| Avocado | 1:1 (puréed) | Healthy fats, creamy texture |
| Greek Yogurt | ¾ cup = 1 cup fat | Protein-rich, tangy note |
Gluten-Free and Specialty Diets
Shortening and its substitutes work well in gluten-free baking, especially with alternative flours that may need more moisture or sturdier textures. Margarine, oil, and vegan butter are also excellent gluten-free options, as long as labeled accordingly.
Final Tips for Replacing Shortening in Recipes
Whether you’re replacing shortening for health, dietary, or availability reasons, here are a few best practices to ensure success:
Know Your Fat
Different fats have different compositions. Always keep the substitution ratio in mind and adjust baking time or temperature if the substitute has more moisture or different melting properties.
Think About Texture
For delicate pastries and pies, pick a solid fat that holds its structure. For muffins and cakes, go for liquid or moisture-rich alternatives.
Don’t Be Afraid to Experiment
Mix and match! Try half butter and half coconut oil in a pie crust to enhance flakiness while minimizing coconut flavor.
Store Properly
Some substitutes, like coconut oil or lard, can spoil or turn rancid. Store them properly — in the fridge or a cool pantry — to maintain freshness.
Conclusion: Elevate Your Baking with the Right Shortening Substitute
Shortening may have long been a staple in many kitchens, but with the variety of high-quality substitutes available today, you no longer need to rely on it — whether for health reasons, dietary preferences, or simple pantry improvisation. From creamy butter and savory lard to rich coconut oil and flavorful vegan alternatives, every substitute offers unique benefits.
The key to successful baking lies in understanding what each fat contributes. By matching substitute qualities to the requirements of your recipe, you’ll achieve consistent, delicious results every time you bake.
So, the next time you’re out of shortening, don’t throw away your plan — reach for that butter, oil, or vegan option in the fridge, and bake with confidence.
Can I substitute butter for shortening in baking?
Yes, butter can be used as a substitute for shortening in most baking recipes. Butter has a lower melting point and contains more water than shortening, which can affect the texture of your baked goods. For best results, use unsalted butter and slightly reduce the amount of liquid in the recipe to account for the water content in the butter. This substitution works especially well in cookies and pie crusts, often resulting in a richer flavor.
However, keep in mind that using butter instead of shortening may lead to a less flaky or slightly denser texture, depending on the recipe. Shortening is 100% fat, which contributes to a tender crumb and crisp results in some baked goods. If the recipe calls for cold shortening (like in biscuits or pastries), using cold butter can help achieve a similar structure, but the final product may still differ slightly in texture and rise.
Is it possible to use margarine instead of shortening?
Margarine can be used as a substitute for shortening in many recipes, especially in baking where flavor is a key component. Like butter, margarine contains water (typically around 15-20%) and thus may affect the texture of your baked goods compared to using pure fat shortening. It is best used when a softer structure or more pronounced flavor is desired, as modern margarine often comes in stick or solid form similar to butter.
To substitute margarine for shortening effectively, use the same amount called for in the recipe, but consider chilling the margarine first if the recipe asks for cold shortening. This helps maintain the structure during mixing and baking. Margarine can darken baked goods slightly faster due to its milk solids, so keep an eye on your baking time to prevent over-browning.
Can coconut oil replace shortening in recipes?
Coconut oil is a viable shortening alternative, particularly in vegan or dairy-free baking. It behaves similarly to solid fats like shortening when it’s in its solid form (below 76°F or so), making it suitable for pie crusts, cookies, and certain cakes. Using coconut oil can add a subtle coconut flavor, which may complement or interfere with the desired taste depending on the recipe. Unrefined coconut oil has a more noticeable coconut flavor, while refined coconut oil is more neutral.
When substituting coconut oil for shortening, use a 1:1 ratio but solidify it in the refrigerator before use if the recipe requires cold fat. If the recipe calls for melted shortening, you can melt the coconut oil as well, but be careful not to overheat it. Coconut oil may result in slightly softer textures compared to traditional shortening due to its lower melting point when consumed.
What are the effects of using lard instead of shortening?
Lard, especially leaf lard, is an excellent substitute for shortening in certain recipes like pie crusts and biscuits. Since it’s a solid fat at room temperature, it provides a similar structure and flakiness. Lard also contains a neutral to mild pork flavor depending on the source, which can enhance savory baked goods or be acceptable in sweet ones, depending on personal taste.
Using lard can create a lighter, more tender texture than shortening in some applications. It works well when kept cold before baking, much like traditional shortening. Lard typically has a higher melting point than butter, helping it maintain structure longer during baking. However, individuals concerned about saturated fats or those following vegetarian or vegan diets may prefer other fat substitutes over lard.
Can applesauce be used to replace shortening?
Yes, unsweetened applesauce can be used in place of shortening, typically in cakes, muffins, and quick breads, offering a lower-fat and lower-calorie alternative. It works best as a partial substitution, replacing about half the amount of shortening in the recipe. Applesauce adds moisture and slight sweetness but lacks the structure-building properties of fat, which can result in denser or less tender baked goods.
When using applesauce as a substitute, ensure the applesauce is unsweetened unless the recipe allows for added sweetness. You may also want to reduce the amount of other wet ingredients slightly to compensate for the moisture in the applesauce. While this substitution is beneficial for health-conscious bakers, it will alter the flavor and texture, so it’s best to experiment with small batches before making larger recipes.
What are the best oil substitutes for shortening in baking?
Oil-based substitutes, such as canola, vegetable, or melted coconut oil, can be used when a recipe calls for melted shortening. Since these oils are liquid at room temperature, they won’t provide the same flaky or crisp texture but can still work well in items like brownies, cakes, or cookies where tenderness and moisture are key. Use slightly less oil than the amount of shortening required, as oils are 100% fat but have a different consistency.
Choosing the right oil depends on the desired flavor and nutritional profile. Canola or vegetable oil provide a neutral flavor and are high in unsaturated fats. Olive oil, while flavorful, is better suited for more rustic or savory recipes. Coconut oil adds moisture and subtle flavor, especially when melted. Be sure to thoroughly mix the oil with other wet ingredients before combining with dry ones to ensure even texture and consistency.
Are there dairy-free alternatives to shortening?
Yes, there are several dairy-free alternatives to shortening, including plant-based shortenings, coconut oil, certain margarines, and oils. Vegetable-based shortenings such as those made from palm or soy can mimic the texture and function of traditional shortening. Coconut oil is solid at room temperature in cooler conditions and can be used in a 1:1 swap when solidified properly.
For a more liquid alternative, using oils like canola or sunflower oil can be suitable for recipes that require melted fat. It’s important to check ingredient labels to ensure that any margarine or substitute doesn’t contain dairy additives, even if advertised as plant-based. Overall, these options provide versatile replacements for shortening in vegan or dairy-free baking without significantly compromising the structure or quality of the final product.