Vegetable shortening is a solid, white fat made from vegetable oils — typically soybean, palm, or cottonseed oil — that have been partially or fully hydrogenated to turn them solid at room temperature. The most famous brand, Crisco, was introduced in 1911 and rapidly displaced lard as the dominant American baking fat through the 20th century. Shortening is 100% fat with no water and no flavor, which gives it unique properties in baking: because it coats flour proteins without adding water, it produces an extremely tender, short (hence the name) crumb in biscuits, pie crusts, and cookies. Its high melting point also keeps baked goods holding their shape longer in the oven before the fat melts.
Shortening is used primarily in baking — pie crusts, biscuits, cookies, cakes, and frostings. It also appears in deep frying (particularly in commercial settings), greasing pans, and some savory applications. In frosting, its lack of flavor is actually a feature: shortening-based buttercream holds up better in heat than butter-based frosting and doesn't yellow as quickly. In pie crust, shortening produces a very flaky, tender result because its fat crystals are larger than butter's and create more distinct layers.
Despite its dominance in mid-20th-century American baking, many bakers now prefer other fats for flavor and health reasons. Finding a good substitute is easy in most applications.
■Best Substitutes for Vegetable Shortening
These alternatives cover shortening's main roles in baking, frying, and frosting.
| Substitute | Flavor / Texture Match | Swap Ratio |
|---|---|---|
| Butter | Rich dairy flavor; slightly more water; excellent in most baked goods | 1:1 (use slightly less for very tender results) |
| Coconut oil (refined) | Neutral flavor; solid at room temp; nearly identical fat behavior in baking | 1:1 |
| Lard | Savory, mild pork flavor; superior for pie crust and biscuits; high melting point | 1:1 |
| Margarine (stick) | Similar fat profile to shortening; mild flavor; solid at room temp | 1:1 |
| Ghee | Butter flavor; no water; high smoke point; good in savory baked goods and frying | 1:1 |
| Vegan butter sticks | Designed as dairy-free butter alternative; solid at room temp; good in all baking | 1:1 |
■How to Choose the Right Substitute
For pie crust and biscuits, the traditional answer is lard — it actually outperforms shortening in flakiness and produces a superior texture in most traditional pie pastry. Butter is the most popular modern substitute, adding flavor richness that shortening lacks. Many bakers use a combination: half butter (for flavor) and half lard or shortening (for flakiness and structure). If you need a 100% plant-based substitute, refined coconut oil is the most reliable — it's solid at room temperature like shortening, handles well in cold dough, and has a neutral flavor.
For cookies, butter is almost always the better choice. It adds flavor complexity that shortening's neutral profile can't match. Cookies made with butter also spread more and produce crispier edges, while shortening-based cookies stay puffier and softer. If you prefer a puffier, softer cookie and want to keep the neutral-fat effect of shortening, refined coconut oil or vegan butter sticks are the best plant-based substitutes.
For frosting, shortening is uniquely useful because of its stability at higher temperatures and pure white color. Butter-based frosting has a more golden color and a lower melting point, which is why shortening-based frosting is preferred for wedding cakes and outdoor events. If you're avoiding shortening, the only near-equivalent for frosting stability is a high-quality vegan butter stick (not tub). For flavor, butter frosting is universally preferred despite its slightly lower stability.
■Frequently Asked Questions
Can I substitute butter for shortening at a 1:1 ratio?
In most baked goods, yes. The main difference is that butter contains about 16–18% water, while shortening is 100% fat. This extra moisture can cause slight changes in texture — baked goods may spread more and have a slightly different crumb. For most home baking purposes, the difference is minor. In recipes where texture is critical (flaky pastry, very tender biscuits), you may notice a small difference.
Is coconut oil a good substitute for shortening?
Refined coconut oil is one of the best plant-based shortening substitutes because it's solid at room temperature and has a 100% fat content similar to shortening. It works particularly well in pie crusts, biscuits, and cookies. Use refined coconut oil (not unrefined) if you don't want a coconut flavor in your baked goods. The swap is 1:1 by volume.
Can I substitute shortening for butter in a recipe?
Yes, you can substitute shortening for butter at a 1:1 ratio in most baked goods. The result will be less flavorful and slightly different in texture — often more tender and less crispy. If you're substituting shortening for butter in frosting, you'll get a more stable, whiter frosting that holds up better in heat but lacks butter's flavor.
What is the difference between shortening and margarine?
Shortening is 100% fat with no water and no flavor. Margarine contains water (about 16–20%), salt, and flavorings added to approximate the taste and texture of butter. Stick margarine behaves more like butter in baking, while shortening behaves more like lard. Shortening is better for applications where pure fat behavior matters (pie crust, frosting); margarine is better where some of butter's water content is needed.
Is shortening unhealthy?
Traditional partially hydrogenated shortening contained trans fats, which are strongly associated with cardiovascular disease risk. Modern shortening formulations (like the reformulated Crisco) use fully hydrogenated or interesterified oils that don't contain trans fats. However, shortening is still a highly processed product with no nutritional value beyond calories. Butter, ghee, and coconut oil are considered by many nutritionists to be preferable whole-food fat alternatives.
See also: Butter Substitutes | Lard Substitutes | Coconut Oil Substitutes