But first, you may be wondering: What is vegetable shortening? It's a hydrogenated form of vegetable oil, which means it was turned from a liquid to a solid state hydrogenated oils tend to give foods a longer shelf life. Shortening was invented in the early s as an alternative to animal lard, which has a very similar consistency. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. These best shortening substitutes won't give you the exact same texture—but they'll work in a pinch.
If you don't have any shortening on hand, try reaching for butter instead—you can use the same amount. Your baked goods may not turn out quite as flaky, but they'll have a rich, buttery flavor. Coconut oil is another great shortening substitute. It has a similar texture and is also vegan, too.
Here are five great substitutes for shortening that will save the day pie. Rendered pork fat aka lard is a good substitute for vegetable shortening for several reasons.
Store-bought lard boasts a neutral character, not unlike its vegetable cousin, as well as a high percentage of good-for-you monounsaturated fats, per Dr. You can swap lard in for vegetable shortening at a ratio when baking and, thanks to its high smoke point and low water content, you can even use it for deep-frying.
Note: Packaged lard is sometimes hydrogenated, in which case it will have trans fats, but pure lard can be bought from specialty shops and local butchers. Butter is the most common substitute for vegetable shortening and the convenience is hard to beat since most kitchens are usually stocked with a stick or two.
In fact, many bakers prefer butter to vegetable shortening for the very same reason we love to spread it on toast: flavor. If you find this problematic, try adding an additional one to two tablespoons of butter or reduce a liquid ingredient in the recipe by as much for a quick and easy workaround.
For an even better butter-based stand-in, eliminate the water content by clarifying a few sticks to make ghee. The coconut oil craze from a couple of years ago may have tapered off, but this tropical ingredient still has a lot of fans—especially when it comes to baking.
Substitute in equal proportions—just keep in mind that your finished product may have a noticeable coconut flavor or aroma. To avoid this issue, opt for refined—rather than unrefined—coconut oil.
That said, because those salty strips of goodness are often cured, smoked or both, their distinctive flavor might make a subtle appearance in your finished product Biscuits, anyone? This Will Be the Amazon Coat of Does Hand Sanitizer Work?
We Ask You start gathering your ingredients and baking tools only to find you don't have any shortening to make the classic peanut butter cookies you're craving.
Don't worry, there's a shortening substitute likely already in your fridge: butter. Whether you ran out of shortening or butter, want to use up a package, or simply prefer the texture or flavor of one over the other you can substitute butter for shortening and shortening for butter in your baked goods. Fats and oils add flavor and contribute to the texture of baked goods, but they do work a bit differently. Here's what you need to know when using butter instead of shortening when baking.
In general, you can use a ratio when substituting butter in place of shortening. Making this substitution may slightly alter the texture of your baked goods. This additional liquid may change the consistency of the sweets you bake. Test Kitchen Tip: Because margarine and buttery spreads contain water, this reduces the fat in your recipe. There's no guarantee using margarine as a substitute for shortening or butter will yield desirable results. These are the most common differences you'll notice if baking with butter instead of shortening.
On the rare occasion that you run out of butter how could you let this happen?! This leaves streaks of solid fat in the dough that when they melt during baking, they produce that light and flaky result. If you're using a swap to avoid the trans-fat in shortening, you might want to think again. Shortening got a bad reputation as it was high in trans-fatty acids.
Manufacturers such as Crisco and Cookeen reformulated their products to reduce trans fats. Some recipes call for shortening just to grease a pan. In that case, you can substitute cooking spray or use oil, butter, or lard to grease the pan.
Butter or margarine can be used instead, adding a couple of extra tablespoons per cup of shortening called for in a recipe. So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons. Butter has a lower melting point than shortening and might change the texture of your recipe slightly, making it more or less crisp, less flaky or less fluffy. The best approach is to experiment, and if possible, do a test run before making your dish for an important occasion like a holiday dinner.
Note that butter generally shouldn't be used for deep frying but it works fine for greasing a pan. Coconut oil can be substituted for butter and most other fats in equal measure. Since it's solid at room temperature, it can also be used as a spread, although it tastes very different from butter. When using coconut oil in recipes, you can melt it or beat it with sugar just as you would with butter or shortening.
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