Shortening Substitute

If you’re looking for the perfect shortening substitute you’ve come to the right place! From classics like butter and coconut oil to unexpected options like bacon grease and mashed bananas, this comprehensive baking guide explores 12 different options. So, whether you're seeking healthier alternatives or simply adapting to what's in your pantry, this guide is sure to help you find a Crisco shortening substitute for all your baking needs!

Jump to:

• What is shortening?
• The function of shortening in baking
• Considerations when replacing shortening in baking
• What can I use instead of shortening?
• 1. Butter 
• 2. Margarine
• 3. Ghee
• 4. Vegan Butter
• 5. Coconut Oil
• 6. Vegetable Oil
• 7. Lard
• 8. Bacon Grease
• 9. Mashed Bananas 
• 10. Applesauce
• 11. Avocado
• 12. Prune Puree
• What is the best substitute for shortening?
• Shortening substitutes FAQS
• So, what is the best shortening substitute in baking?
• The BEST Shortening Substitute

What is shortening?

Created in the early 1900s, classic vegetable shortening as we know it like Crisco is a type of fat that remains solid even at room temperature. Typically made of 100% vegetable oils, it undergoes a process called hydrogenation, which is a chemical transformation that converts liquid oil into a solid fat with nearly zero water content. This process is the key to the shortening's long shelf life and ability to retain its form at room temperature without spoiling.

Yet, while solid fat sold in cans and sticks is what we typically associate with the word "shortening," it's important to note that by definition, shortening can encompass any type of fat that is solid at room temperature, including butter!

In fact, there are four different types of shortening: solid shortening, liquid shortening, all-purpose shortening, and cake or icing shortening.

The function of shortening in baking

Before we dive into what can be used as a replacement for shortening, you first need to understand its vital role. Shortening in baking impacts the texture, flavor, and overall success of many baked goods.

One of its primary functions is enhancing texture. Its solid state at room temperature enables seamless blending with flour, creating fat pockets that inhibit excessive gluten formation. This results in melt-in-your-mouth flaky pie crusts, scones, and delicate cakes. Its solid state also makes it ideal for creating smooth and stable frostings that don't melt. 

Furthermore, shortening's nearly nonexistent water content makes it for retaining moisture, which is particularly valuable in recipes like cookies and brownies. And unlike butter, shortening maintains a neutral flavor profile, ensuring it doesn't affect the taste.

Considerations when replacing shortening in baking

So is there a substitute for shortening in baking? Yes! However, there are several important factors that you need to keep in mind when choosing the best shortening substitute.

To begin, shortening has a neutral taste so you need to make sure that the substitute you choose doesn’t overpower or clash with the other flavors. Also, different shortening substitutes have different effects on the texture of food. Some may result in a crumbly texture, while others may make your baked goods more dense or chewy. 

And let’s not forget that traditional shortening will stay solid at room temperature. So you need to keep that in mind when choosing your shortening replacement. 

What can I use instead of shortening?

The good news is that once you know what you’re baking, it’s easy to find a vegetable shortening substitute for any recipe! In fact, I rarely ever use classic vegetable shortening. 

1. Butter 

If you’ve ever wondered, can I substitute butter for shortening? The answer is yes! While not 100% fat like shortening, butter adds rich flavor and is a versatile substitute that you can use in most recipes. However, keep in mind that butter contains about 20% water, which can affect the texture. To maintain the desired consistency, it's essential to use cold butter when using it as a shortening substitute. 

Butter is the best shortening substitute for cakes and cookies as well as for pie crust.

How to use it: 

You can use butter as a 1:1 replacement for shortening in recipes like pie crusts, muffins, cakes, buttermilk biscuits, puff pastry, and so on.

2. Margarine

Created as an alternative to butter, margarine is a versatile substitute. However, while it has a similar taste and fat content to butter it doesn't maintain it's structure quite as well. This means that it works in almost any recipe just like butter, but I don't recommend using it in frosting. Margarine is an excellent vegan alternative.

How to use it: 

You can use margarine in nearly any recipe, and it's especially great as a shortening substitute for bread recipes. Look for margarine with 80% fat content or higher and use it 1:1 as a shortening substitute.

3. Ghee

Ghee is clarified butter with a rich, nutty flavor and a texture similar to shortening. It works well in recipes where you want to enhance the taste of your baked goods with a deep buttery flavor.

How to use it: 

You can use ghee as a 1:1 replacement for shortening in any recipe. It adds an amazing layer of flavor to my Biscoff butter cookies.

4. Vegan Butter

Vegan butter is a dairy-free alternative to traditional butter, typically made from a combination of plant-based oils like palm, soy, or coconut. It mimics the consistency of a cross between butter and margarine, which means it contains a higher water content.

How to use it: 

You can use vegan butter in any baked good that calls for shortening! It's also an excellent butter substitute or shortening substitute for frosting! 1:1 substitution for shortening usually works perfectly fine.

5. Coconut Oil

Coconut oil is a plant-based fat that is solid at cooler temperatures but melts at warmer ones. In its solidified state, it mimics the consistency of vegetable shortening, making it a fantastic Crisco substitute.

It comes in two primary forms: refined and unrefined. Unrefined coconut oil retains the natural coconut flavor and aroma, allowing it to enhance the flavor of your recipes with a tropical twist. On the other hand, refined coconut oil undergoes processing to eliminate the coconut taste, making it less likely to add a coconut flavor to your baked goods.

How to use it: 

Coconut oil can substitute shortening at a 1:1 ratio. For the best results, use the coconut oil in a semi-solid state. It works like a charm in nearly any recipe. You can use it in my coconut muffins to intensify the coconut flavor further, and it's by far my favorite substitute for shortening in cookies when I want to make them vegan!

6. Vegetable Oil

Another great question! Can you substitute oil for shortening? Yes! Shortening is made from vegetable oils. However, vegetable oil is a liquid fat, so it doesn't contribute to the flakiness of baked goods like pie crusts and pastries. Instead, it contributes moisture and works best in recipes like cakes, muffins, quick breads, and in recipes that require melted shortening. Vegetable oil is a good vegan option instead of shortening.

How to use it: 

You can substitute vegetable oil for shortening at a 1:1 ratio. It works well in recipes like my moist chocolate sponge cake or strawberry muffins. It’s also important to mention that olive oil can also be used, but it will impact the taste. 

7. Lard

Made from rendered pork fat, lard is 100% fat and is the substitute that is the closest in similarity to vegetable shortening. Lard is known for its ability to create a flakey and tender texture in baked goods. Yet, unlike vegetable shortening, it does have a mild flavor. Please note that lard is not a vegan substitute for shortening.

How to use it: 

When using lard, you can do so in a 1:1 ratio and incorporate it into your recipes in the same way you would with vegetable shortening. It’s excellent in sweet and savory baked goods! One of my favorites is mini pie crust made with lard and filled with caramelized apple.

8. Bacon Grease

Bacon grease is the fat that remains after frying bacon. It's 100% fat, just like lard, making it perfect for achieving a tender and flaky texture in your baked goods. However, it does have a rich and savory flavor profile, so it's essential to keep that in mind when incorporating it into your recipes, as it will significantly influence the flavor.

How to use it: 

You can use bacon fat at a 1:1 ratio to replace shortening. However, it works best in recipes where you want to add a smoky bacon flavor. Many people use it to make pie crusts for both sweet and savory pies. It's delicious in my pear galette recipe. Obviously, bacon grease won´t work as a vegan alternative for shortening.

9. Mashed Bananas 

What can you use as a shortening substitute that’s healthy? Mashed bananas will do the trick! They provide moisture and a soft texture, which makes them an ideal substitute for muffins and quick breads. Just keep in mind that they will add a banana flavor to your baked goods.

How to use it: 

You can use mashed bananas at a 1:1 ratio. This shortening substitute is delicious and complements both my sweet potato muffins and vanilla muffins. 

10. Applesauce

Like bananas, if you’re seeking a healthy substitute for shortening that is 100% fat-free, applesauce is a great option. It provides moisture, natural sweetness, and a subtle apple flavor. Applesauce works best in muffins, quick breads, and some cookie recipes.

How to use it:

When using applesauce as a replacement for shortening you typically need to use ½ cup of applesauce for every 1 cup of shortening. It works very well in my cinnamon streusel muffins and oatmeal craisin cookies. 

11. Avocado

I bet when you think about what substitutes shortening, avocado is not the first thing that comes to mind. However, it’s a fantastic healthy alternative to shortening that provides healthy fats, vitamins, and a creamy texture. It works best in recipes like muffins, quick breads, and cookies. Just keep in mind it may add a slight green color to your baked goods. 

How to use it:

You can use avocado at a 1:1 ratio. The creaminess of the natural fat is wonderful with my pistachio muffins as well as my matcha brownies. 

12. Prune Puree

This is another low-fat alternative to shortening that is also rich in fiber, vitamins, and minerals. Prune puree contains sorbitol and pectin, which retain moisture very easily and tend to cream, just like fat. It works well in recipes like muffins, brownies, and chocolate cakes.

How to use it:

Use ½ cup of prune puree for every 1 cup of shortening. It tends to compliment the flavor of chocolate and would be a delicious shortening replacement in my triple chocolate brownies or German chocolate cake. 

What is the best substitute for shortening?

Now that we’ve covered what are shortening substitutes, you might be wondering which one works best. However, that largely depends on the specific recipe and your dietary needs. The ideal shortening substitute should achieve the intended texture and flavor of your baked goods.

Here's a list of common baked goods and the best shortening substitutes from the provided choices:

1. Pie Crusts: butter, margarine, ghee, lard
2. Bread: margarine, ghee, lard, vegan butter
3. Cookies: butter, vegan butter, coconut oil, lard, bacon grease
4. Muffins: coconut oil, vegetable oil, lard, mashed bananas, applesauce, avocado, prune puree
5. Cakes: butter, margarine, ghee, vegan butter, coconut oil, lard, avocado, prune puree
6. Quick Breads: margarine, ghee, lard, mashed bananas, applesauce, avocado, prune puree
7. Brownies: butter, vegan butter, coconut oil, lard, avocado, prune puree
8. Frosting: butter, margarine, vegan butter

Shortening substitutes FAQS

So, what is the best shortening substitute in baking?

It’s always best to start with the ‘why’ when looking for a shortening substitute. Are you out of shortening or looking for a healthier alternative? Are you particularly searching for a plant-based replacement? The most appropriate alternative I recommend is butter, but there are so many other options including vegan butter, animal fat such as lard, as well as vegetable or fruit purees as we have shown.