Shortening plays a crucial role in baking, influencing texture, structure, and overall quality of baked goods. Whether you’re crafting a flaky pie crust, a tender cookie, or a moist cupcake, understanding what shortening does — and how to use it — can elevate your results from ordinary to exceptional. In this article, we’ll explore what shortening is, why it’s used in baking, and how it affects different types of baked goods. We’ll also dive into the different types of shortenings, tips for using them, and common shortening substitutions.
Understanding Shortening: Definition and Composition
Shortening is a term in baking that refers to any fat that is solid at room temperature and used to produce a “short” or crumbly texture in baked goods. The name comes from the concept of shortening gluten strands. Gluten development can make baked items chewy and tough — but in many pastries, cookies, and cakes, you want a tender, crumbly bite instead. Shortening achieves this by coating the flour proteins, preventing them from forming long gluten strands.
Traditionally, shortening was rendered animal fat such as lard, but today it typically refers to hydrogenated vegetable oils. The most familiar brand is likely Crisco, which became popular in the early 20th century and revolutionized home baking. Vegetable shortenings are usually made from soybean, palm, or cottonseed oil, and are processed to remain solid without refrigeration. Some newer shortenings use non-hydrogenated oils for better health profiles and stability.
Shortening has a neutral flavor, high melting point, and unique ability to incorporate air when beaten, all of which contribute significantly in the science of baking.
Why Is Shortening Used in Baking?
Coating Flour Proteins to Inhibit Gluten Development
As previously mentioned, one of the primary roles of shortening in baking is to prevent gluten from overdeveloping. In the dough-making process, water activates proteins in flour (glutenin and gliadin), forming gluten strands that give structure to bread and a chewy texture. Shortening interrupts this structure by coating the flour particles, reducing the amount of water that can be absorbed, and weakening gluten development.
This results in a more tender crumb or flaky crust in baked goods such as pie crusts, sweet biscuits, or cookies.
Contribution to Texture, Crumb, and Structure
Shortening’s high melting point makes it ideal for creating structure in baked goods. When shortening is creamed with sugar, it traps air bubbles through a process called aeration. These air bubbles expand during baking thanks to leavening agents and steam, leading to rise and a fine, soft crumb.
Because it remains solid until it reaches a higher temperature (around 115°F–120°F or 46°C–49°C), shortening also helps maintain form until the starches in the flour set, preventing collapse in delicate items like cakes or pastries.
Moisture Retention and Shelf Life Extension
Shortening locks in moisture and prevents baked items from drying out rapidly. This translates to cakes that stay soft longer, cookies that don’t stale too fast, and pie crusts that maintain their flakiness when stored properly.
Uniform Results in Commercial and Home Baking
Because of its consistency and performance, shortening is widely used in both commercial baking and home baking. It behaves predictably and tolerates a wide range of handling and temperature conditions, making it a reliable fat for consistent, quality results.
Common Types of Shortening Used in Baking
Vegetable Shortening
The most widely used type today, especially in North America, vegetable shortening. It’s derived from hydrogenated or interesterified vegetable oils. It holds its shape well, is economically priced, and has a long shelf life.
- Popular brand: Crisco
- Properties: Solid at room temperature, neutral flavor, high smoke point, and ideal for incorporating air into batters and doughs.
Lard
Lard is rendered pork fat and was historically one of the earliest forms of shortening used in baking. It offers a rich flavor and incredible flakiness in pie crusts and is still used today by chefs looking for a more authentic or artisanal approach.
Butter
While not typically considered a shortening, butter does perform a similar function when solid at room temperature. It is, however, softer and has a lower melting point than vegetable shortening, which can affect the structure and rise of baked goods.
Because butter contains water, it creates a slightly different effect in baked goods compared to pure fats like shortening — especially when flakiness is intended.
Margarine and Oil-Based Shortening Alternatives
Margarines and margarine blends that maintain a firm texture can function as shortening substitutes. However, many contain water, which may affect the texture outcome.
Similarly, certain modern shortenings made from non-hydrogenated oils or blends are marketed to replace traditional shortenings while offering better heart-health profiles.
Applications of Shortening in Baked Goods
Pie Crusts: Achieving Flakiness
One of the best-known uses for shortening is in creating flaky pie crusts. Unlike butter or lard, shortening can be cut into flour to create tiny pockets of fat that resist melting early in the baking process. This controlled melting allows for lift and layering — key features in a successful, flaky pie crust.
Why Shortening Works in Pie Crusts
- It maintains structure during mixing and rolling
- It melts at a higher temperature than butter, allowing more starch gelatinization to occur before fat releases
- It contributes to a uniform crumb without creating large flakes like butter does
Cookies and Bar Desserts: Creating Tender, Crumbly Delights
In cookies, shortening modifies texture in a noticeable way. It results in cookies that hold their shape better, leading to less spread during baking. This is ideal for decorated sugar cookies or bar cookies that don’t require edge spread and need a consistent thickness throughout.
Shortening works especially well in slice-and-bake cookies where shape and consistency are crucial. It also gives cookies a more tender bite compared to those made with oils where the texture can be more cakey or dense.
Cakes and Frostings: Moisture and Aeration
In cake baking, particularly for American-style layer cakes, shortening, when creamed with sugar, incorporates air into the mixture — creating a lighter, fluffier texture. This process is called creaming, and it is essential for achieving a good volume and soft crumb in cakes like buttercream layer cakes (though in reality, many contain shortening instead of actual butter).
Also used in frostings, especially decorator frostings, shortening helps frostings hold shape and resist melting, making it perfect for piping and decorating. It also extends the stability and shelf life of frosted cakes.
Key Factors in Cake Baking
| Factor | Role of Shortening |
|---|---|
| Aeration | Creates air pockets for lift and fluffiness |
| Maintaining Structure | Delays fat melting so starch sets properly |
| Moisture Retention | Reduces evaporation during baking, keeping cakes moist |
Pastries and Biscuits: Supporting Rise and Texture
Shortening can be cut into dough for pastries and biscuits to help them puff and maintain a delicate structure. In biscuit doughs, fat pieces must remain cold and intact to create steam in the early baking stages, leading to height and layering.
When compared to butter or lard, the firmness of shortening allows bakers to achieve a more uniform rise and texture, especially in environments where temperature control during preparation is limited.
Choosing the Right Shortening for Your Recipe
Hydrogenated vs. Non-Hydrogenated Shortening
Hydrogenated shortenings were popular throughout the 20th century, but due to health concerns related to trans fats, manufacturers now create non-hydrogenated options using interesterification or blending liquid oils with solid fats. These options are trans-fat-free and often labeled as such.
Organic, Non-GMO, and Specialty Options
With growing consumer awareness, especially around processed foods, organic and non-GMO versions of vegetable shortening are now widely available in many grocery stores and specialty stores. For vegan applications, standard vegetable shortening is already compatible, whereas traditional shortenings like lard are not.
Palm Oil Concerns and Alternatives
Some shortenings use palm oil as a base. While palm oil shortens shelf life effectively, its production is linked to environmental and land-use concerns. As a result, some brands are now using alternative oils, such as sunflower or safflower oil, to produce ecologically safer, but still effective, shortening products.
Tips for Using Shortening in Baking
Using the Right Amount
Shortening works best when used in the correct proportion for the recipe. Using too little can lead to tough results, while using too much can lead to excessive greasiness or a waxy mouthfeel. Adjusting shortening proportions is rarely straightforward and often affects the final texture in delicate ways.
Controlling Shortening Temperature
For pies and biscuits, ensure shortening is cold before incorporating into flour. Warm shortening will blend into the dough rather than leave chunks that produce rise and flakiness. Some recipes call for shortening to be grated, diced, or chilled for best results in such baked goods.
| Dough Type | Recommended Shortening Temperature | Application Tip |
|---|---|---|
| Pie Crust | 32°F–45°F / 0°C–7°C | Cut or grate shortening into flour for layers |
| Cookies | Stiff room temperature | Cream with sugar if recipe calls for volume |
| Cake Icing | Room temperature (~70°F / 21°C) | Avoid warm temps to prevent melting and softness |
Proper Storage and Shelf Life
Shortenings have a longer shelf life than many other fats, and many are shelf-stable without refrigeration for extended periods. However, exposure to heat and light can cause rancidity over time. It is best kept in a cool, dark pantry or even refrigerated for long-term preservation.
Substituting Shortening in Baking
There may be times when you’re out of shortening or prefer a different fat for dietary or flavor purposes. Here’s how to substitute:
Butter and Margarine
You can substitute butter in a 1:1 ratio for shortening, but expect some differences:
- Buttery flavor is preferred in some recipes
- Lower melting point = cookies may spread more
- Water content (about 15–20%) = differences in crust flakiness
Lard
Lard can often be substituted 1:1 with shortening. It adds a slightly richer texture and is preferred by some for pie crusts. Lard also produces a “tender and flaky” profile that many bakers seek.
Oil-Based Substitutes
Liquid oils (such as canola, vegetable, or coconut oil) are not ideal as direct substitutes for shortening in most baking applications because they lack the solid structure required for aeration and shaping. However, they may be used in certain recipes designed for oil, like quick breads or brownies.
When Substitutions Work Best
- In recipes where flakiness, rise, or shape aren’t essential
- In deep frying, where shortening’s high smoke point is more important than its solid state
- When using all oils as in some traditional cake batters like oil cakes
Homemade Shortening Options
If you’re interested in alternative shortenings, you can make your own blends at home — such as coconut oil and butter combinations — to adjust texture outcomes, flavor, and melting points.
Conclusion
Shortening is a foundational ingredient in baking, contributing to desirable textures, structural changes, and shelf life extension across a broad range of baked goods. Whether you’re aiming for a crisp, flaky pie crust, a moist layer cake, or a perfectly shaped cookie, understanding how shortening works — and when to use its substitute alternatives — can significantly enhance your baking results.
With the variety of shortenings available today, choices abound for those prioritizing texture, health, or flavor profiles. When approached thoughtfully and proportionally, shortening remains a versatile and important fat in the baker’s repertoire.
So next time you think of that classic chocolate chip cookie, pie crust, or frosty layer cake, remember that shortening has played a role in giving those treats part of their signature character — and now you’re equipped to harness its science for perfect baking every time.
What is shortening and why is it used in baking?
Shortening is a fat that is typically solid at room temperature, commonly made from hydrogenated vegetable oils. It plays a crucial role in baking because it helps create tender and flaky textures in baked goods by inhibiting gluten development. Unlike butter or oil, shortening has a higher melting point, which allows it to remain solid longer during baking, producing a lighter and crisper result. This makes it a popular choice for pie crusts, pastries, and certain types of cookies.
In addition to texture benefits, shortening also extends the shelf life of baked products by reducing moisture loss and staling. It is flavor-neutral, which allows other ingredients to shine, and it provides structure and volume in cakes and baked desserts. Due to its versatile properties, shortening is widely used in both home and commercial baking where consistency and stability are priorities.
How does shortening affect the texture of baked goods?
Shortening significantly influences the texture of baked goods by coating flour proteins, which limits the formation of gluten. Without gluten forming a tough network, the result is a more tender and delicate crumb texture in items like cakes, muffins, and biscuits. Because shortening is solid at room temperature and holds air well, it also contributes to leavening by trapping bubbles during mixing, helping doughs rise and become fluffy.
Its unique melting properties are also key to creating flaky layers in items such as pie crusts and croissants. When baked, the shortening melts, leaving behind air pockets that create a crisp and tender texture. This behavior differentiates it from liquid fats and is especially valuable in recipes where a non-greasy, crisp, or light texture is desired.
What types of shortening are available for baking?
Shortening comes in several forms, each with distinct features and uses. The most common type is all-purpose vegetable shortening made from soybean or palm oil, which is solid and ideal for general baking. There is also high-ratio shortening, designed specifically for cake batters to help retain moisture and volume. Emulsified shortening, often used in icings and frostings, incorporates water to create a smooth and airy consistency.
Other options include butter-flavored shortenings, which deliver the consistency benefits of shortening with a hint of buttery flavor, as well as organic or non-hydrogenated varieties for health-conscious bakers. Each type of shortening offers different performance attributes, making it possible to select a version tailored to the specific needs of a recipe.
Can shortening be substituted with butter or oil in baking recipes?
Shortening can sometimes be substituted with butter or oil, but the choice affects the final product’s texture and flavor. Butter adds richness and a distinct taste, but because it contains water, it may produce different results—such as less flakiness in pie crusts or a denser structure in cakes. Oil, being liquid, cannot be used in direct substitution for solid shortening in most recipes because it lacks the ability to trap air and support structure during baking.
For best results when substituting, consider the physical properties each fat brings. In recipes where tenderness is key, such as cookies or biscuits, a 1:1 swap between shortening and butter might be acceptable, though butter can cause slight spreading and browning. In cakes or icings that rely on the structure of shortening, a blend of butter and shortening or an emulsified shortening alternative may perform better.
Is shortening unhealthy compared to other fats?
Shortening has historically been associated with trans fats due to the partial hydrogenation process used to solidify oils. Trans fats are linked to increased heart disease risk, leading to changes in how shortenings are manufactured. Today, many shortenings are either non-hydrogenated or fully hydrogenated, minimizing or eliminating trans fat content while maintaining the desired texture and stability for baking.
While shortening is high in calories and saturated fat, it can still be part of a balanced diet when used in moderation. Compared to butter, some shortenings may contain less saturated fat, but they lack the vitamins and flavor butter offers. Health-conscious consumers should check labels and select shortenings that are trans fat-free and made from oils low in saturated fats for a more nutritious option.
How should shortening be stored to maintain quality?
Shortening should be stored in a cool, dry place away from heat and direct sunlight to preserve its texture and prevent spoilage. Because it is solid at room temperature, it can typically be kept in a kitchen cabinet or pantry for several months after opening. However, exposure to warm temperatures or high humidity may cause it to soften, clump, or develop an off smell or taste.
To extend its shelf life, shortening can be refrigerated, especially in hotter climates or during warm months. Make sure the lid is tightly sealed to prevent moisture or contaminants from entering. If shortening develops a rancid odor or shows signs of mold or discoloration, it should be discarded. Proper storage ensures consistent performance and optimal results in baked goods.
What are some common baking mistakes when using shortening?
One common mistake when using shortening is over-creaming it with sugar, which can lead to a dense texture in baked goods. Shortening needs to be aerated properly, but aggressive mixing can collapse the air bubbles that contribute to lightness. Another error is using the wrong type of shortening; for example, using high-ratio shortening in a pie crust can affect flakiness and result in an undesirable texture.
Improper temperature control is another issue—shortening that’s too warm won’t provide structure, and shortening that’s too cold may not blend well with other ingredients. Additionally, substituting shortening with a liquid oil in a crust or pastry recipe can ruin the dough’s integrity, causing it to become greasy or too soft to handle properly. Awareness of these pitfalls can help ensure better baking outcomes.