8 Best Shortening Substitutes That Will Save Any Recipe
Find the best swaps for cooking, baking, and frying.
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There are a few things that Ree Drummond keeps in her pantry at all times—and vegetable shortening is one of them! Not only does she use it to make her favorite pie crust recipe, this handy ingredient is also great for baking biscuits and red velvet sheet cake, greasing a Bundt pan, and even performing household tasks like seasoning a cast-iron skillet. But what if you don't have a tub of it on hand? Don't worry, there are shortening substitutes you may already have in your own kitchen.
But first, what exactly is vegetable shortening? Created in the early 1900s as an alternative to animal lard, shortening is commonly used to make short doughs with a high proportion of fat to flour such as pie crust. Shortening is a hydrogenated form of vegetable oil, meaning it is oil that was turned from liquid to solid. While at room temperature it may resemble animal lard or even butter, but it's essentially flavorless. So, what's the obsession? Shortening has been known to lengthen the shelf life of goods and also produce fluffier, flakier bakes! There's a reason it has stuck around for so long.
If you're worried that shortening is bad for you, we've got some good news! Shortening was originally created with trans-fatty acids but, these days, many brands are made without them. That being said, if you'd rather swap shortening for something else, these helpful substitutes can lend a helping hand. In fact, many of these swaps will go completely unnoticed once baked, which means you can easily whip up your favorite pie recipes without anyone knowing that you were missing an ingredient in the first place. Read on to learn more about these other baking fats—and just how to use them.
Butter
Fresh out of shortening? Butter to the rescue! From biscuits to pie crusts, butter is an easy swap for shortening. In fact, you can use the exact same amount. Baked goods may not turn out quite as flaky, but the rich, buttery flavor will make up for that.
Coconut Oil
This substitute is best for baked goods that can handle a subtle coconut flavor. Still, coconut oil is an excellent swap for shortening. Not only does it have a similar look and texture, it's vegan just like vegetable shortening. Use it as an easy one-for-one swap.
Ghee
Also known as clarified butter, ghee is butter that's had the milk solids and water removed. That means it can stand up to high heat cooking without burning. Use equal amounts of this shortening substitute for pan frying or even baking when you want extra buttery flavor.
Bacon Fat
Okay, so you may not want to use this substitute in sweet recipes like cake, but bacon grease is a great one-to-one swap for savory baked goods! Collect the drippings from your weekend brunch and you'll be all set to make Ree's cheddar-onion bacon biscuits.
Margarine
Margarine is a spread used for flavoring as well as baking and cooking recipes. Commonly, it's used as a swap for butter so it's a swap for shortening as well. Just be sure to add an extra tablespoon of margarine for every cup of shortening. Margarine contains water and has a lower fat content, so using a little more will yield a better result.
Lard
You might not think to reach for lard often, but it is actually a great substitute for shortening. It is best used in recipes that can go savory, like biscuits, cornbread, savory scones, or pot pie.
Vegetable Oil
If a recipe calls for melted shortening, vegetable oil is a good swap. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly.
Vegan Butter
There are so many vegan butters on the market now, so feel free to reach for one when you need a substitute for shortening in a recipe. Just add one to two extra tablespoons per cup of shortening so you get the right fat-to-water ratio.
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