Shortening Substitute (6 Easy Swaps for Baking)

As a baker, I know how frustrating it can be to run out of a key ingredient like shortening mid-recipe. Shortening is a baking staple for a reason: its neutral flavor and high smoke point make it ideal for flaky pie crusts, tender cakes, and crispy cookies. But don’t let a missing tub stop your baking adventures! I’ve tested numerous alternatives in my own kitchen, and I’m excited to share my go-to shortening substitutes that deliver fantastic results.

Whether you’re looking for a healthier option, have dietary restrictions, or simply found yourself without shortening, these swaps will save your bake. I’ve broken down the best alternatives, focusing on how they perform in different types of recipes and what you can expect in terms of texture and flavor.

Top Substitutes for Shortening

1. Butter

Swap ratio: 1:1 swap (use unsalted)

Best for: Cookies, cakes, pie crusts, biscuits

Butter is my favorite all-around shortening substitute. It adds a rich, delicious flavor that shortening lacks. Because butter contains water (about 15-20%), it can make baked goods slightly denser and less flaky than shortening. For pie crusts, I recommend using very cold butter and chilling the dough well to mimic shortening’s flakiness. You might notice a slightly golden hue in your finished product.

Pros:

• Adds superior flavor
• Readily available
• Good texture in most applications

Cons:

• Contains water, affecting flakiness
• Can brown baked goods more quickly
• Not dairy-free

2. Coconut Oil (Solid)

Swap ratio: 1:1 swap

Best for: Vegan baking, cookies, pie crusts, frostings

Solid, refined coconut oil is a fantastic vegan shortening substitute. It behaves very similarly to shortening at room temperature, making it great for creating flaky pie crusts and tender cookies. Unrefined coconut oil will impart a coconut flavor, so opt for refined if you want a neutral taste. It solidifies beautifully when chilled, which is key for pastries.

Pros:

• Excellent for vegan/dairy-free baking
• Mimics shortening’s texture well
• Neutral flavor when refined

Cons:

• Can have a slight coconut flavor (unrefined)
• Melts at a lower temperature than shortening
• Can be more expensive

3. Vegetable Shortening (like Crisco)

Swap ratio: 1:1 swap

Best for: All baking applications

This is the most direct substitute if you don’t have ‘traditional’ shortening. Vegetable shortening is a processed fat, typically made from soybean or palm oil. It’s 100% fat, which gives it incredible leavening power and makes it perfect for achieving maximum flakiness in pie crusts and incredibly light cakes. Its neutral flavor means it won’t interfere with other ingredients.

Pros:

• Neutral flavor
• 100% fat provides excellent texture
• Great for flaky pastries

Cons:

• Highly processed
• Not the healthiest option
• Lacks the flavor of butter

4. Lard

Swap ratio: 1:1 swap

Best for: Pie crusts, biscuits, savory pastries

For the ultimate flaky pie crust, lard is a traditional baker’s secret. It has a high melting point and creates incredibly tender, shatteringly crisp layers. Lard has a distinct flavor, which can be lovely in certain bakes, especially savory ones or rustic fruit pies. Choose high-quality, leaf lard for the mildest flavor and best texture. It’s not suitable for vegan or vegetarian baking.

Pros:

• Creates unparalleled flakiness
• Adds unique, rich flavor
• Traditional and effective

Cons:

• Distinct flavor not suitable for all bakes
• Not vegetarian or vegan
• Can be harder to find high quality

5. Vegetable Oil

Swap ratio: Use 3/4 cup oil for every 1 cup shortening

Best for: Cakes, muffins, brownies

When you need a liquid fat, vegetable oil is a convenient shortening substitute. Since shortening is solid fat and oil is liquid, you’ll need to adjust the amount. Oil adds moisture and tenderness, making it great for cakes and muffins. However, it won’t provide the same crispness or flakiness in cookies or pie crusts because it coats flour differently than solid fats.

Pros:

• Adds moisture and tenderness
• Easy to find and use
• Good for cakes and quick breads

Cons:

• Doesn’t create flaky textures
• Can make baked goods greasy
• Requires a reduced amount

6. Margarine Sticks

Swap ratio: 1:1 swap

Best for: Cookies, cakes, some pie crusts

Sticks of margarine, especially those designed for baking, can work as a shortening substitute. Look for varieties that are close to 100% fat, as those with more water content can affect texture. They offer a similar texture to butter but with a more neutral flavor. Like butter, they contain water, so expect results that are slightly less flaky than with pure shortening. They are a good dairy-free option.

Pros:

• Often dairy-free
• Good texture for cookies and cakes
• Widely available

Cons:

• Water content can affect texture
• Flavor can be artificial
• Not all margarines perform equally

7. Shortening + Oil Blend

Swap ratio: Use 1/2 cup shortening + 1/4 cup oil for every 1 cup shortening

Best for: Cookies, cakes, pie crusts

This is a clever way to get the best of both worlds! By combining solid fat (like butter or coconut oil) with liquid oil, you can achieve a desirable balance of tenderness and structure. For instance, using 1/2 cup butter and 1/4 cup vegetable oil in place of 1 cup shortening can yield tender cookies with a nice chew. It helps mitigate the dryness of pure fat and adds moisture.

Pros:

• Balances texture and moisture
• Customizable for specific bakes
• Versatile

Cons:

• Requires measuring two ingredients
• Can be tricky to get the ratio perfect
• Less predictable than a single fat

When to Use the Real Thing

While I love a good baking hack, there are times when sticking to shortening is best. If you’re aiming for the absolute lightest, most tender cake or the flakiest pie crust possible, pure shortening is often unmatched. Its 100% fat content and specific molecular structure create textures that are hard to replicate perfectly. Also, if a recipe relies heavily on shortening for structure, like certain types of cookies or frostings, substituting might alter the final outcome significantly. When in doubt, especially for competition baking or delicate recipes, the original ingredient is usually the safest bet.

Common Mistakes to Avoid

• Using the wrong type of oil (e.g., olive oil in delicate cakes)
• Not chilling butter or lard sufficiently for pie crusts
• Forgetting to adjust liquid/fat ratios when using oil instead of solid shortening

Frequently Asked Questions

Can I use shortening instead of butter in cookies?

Yes, you can! Using shortening instead of butter in cookies will result in a softer, paler cookie with a slightly different texture. Cookies made with shortening tend to spread less and have a chewier texture. If you want the flavor of butter, I recommend using a blend of butter and shortening.

What is the best shortening substitute for pie crust?

For the flakiest pie crust, lard is traditional and highly effective. Butter also makes a delicious and flaky crust, especially when kept very cold. Solid coconut oil is a great vegan alternative that mimics shortening’s behavior well.

Can I substitute oil for shortening in cake recipes?

Yes, you can substitute oil for shortening in cakes, but use about 3/4 cup of oil for every 1 cup of shortening. Oil adds moisture and tenderness to cakes, creating a lovely crumb. However, it won’t provide the same structure or lift as solid shortening.

Is butter or shortening healthier?

Neither is considered a health food. Shortening is typically hydrogenated vegetable oil, containing trans fats (though many are now trans-fat-free) and is highly processed. Butter is a natural animal product, containing saturated fat and cholesterol. For a healthier option, consider avocado oil or a blend with applesauce in some recipes, but be aware of texture changes.

Can I use shortening in frosting?

Yes, shortening is often used in frosting for its stability and neutral flavor, creating a fluffy, white frosting that holds its shape well. Butter can be substituted, but it will result in a denser, yellower frosting with a more pronounced flavor. Cream cheese frosting is another popular alternative.

What’s the difference between shortening and butter?

Shortening is 100% fat, typically vegetable-based, with a neutral flavor and a high melting point, making it ideal for flakiness. Butter is about 80-82% fat, with the remainder being water and milk solids, providing flavor but containing less fat and a lower melting point, which affects texture.