What is a Good Substitute for Shortening?

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Looking for a good substitute for shortening? You’re in the right place. Whether you’re out of Crisco mid-recipe or just want a healthier swap, there are several solid options – butter, coconut oil, vegan butter, and more – each with its own effect on texture and flavor. In this post, I’m breaking down the best substitute for shortening depending on what you’re baking, so you can pick the right one every time.

What is the Best Substitute for Shortening?

I get this question constantly: can you substitute something for shortening? And for most of my US readers, the real question underneath it is simpler: can I just use butter instead? So let’s dig into both of these questions today, because there’s a lot to unpack.

But first, let me tell you about my first memory of shortening.

My Mawmaw made the very best biscuits from scratch. She didn’t use a recipe or measure a single thing; they came straight from her heart, and they were incredible. Her ingredients were self-rising flour, a couple of tablespoons of shortening, and just enough water to bring it into a dough. She’d roll little balls of it in her hands in a flour bowl, then nestle them into a cast-iron skillet. Hot out of the oven, each biscuit got its own pat of butter.

That’s it. Tender, melt-in-your-mouth, and honestly perfect. I’ve never managed to replicate them. But I do use shortening for plenty of other things in my kitchen, so let’s talk about what I actually know.

Quick disclaimer: I’m not a food scientist, and I don’t have a culinary degree. What follows is what I’ve learned as a home baker and cake decorator, plus a bit of research I’ve done along the way.

What Is Shortening?

True Definition of Shortening

Here’s the true definition of shortening: technically, it’s any fat that’s solid at room temperature and used in baking. That includes butter, margarine, lard, or other solid animal fat and vegetable fats. That’s the textbook answer. But on this blog, when I say “shortening,” I mean vegetable shortening specifically.

The best-known brand here in the US is Crisco, and it’s my go-to ingredient and a great option for both baking and frosting, depending on the recipe.

There are other brands out there, but in my experience, Crisco gives the best results, so it’s the only one I reach for. (To be clear, this post isn’t sponsored. I’m just sharing what’s worked for me after answering this same question over and over.)

Shortening in the USA

Here in the States, “shortening” has come to mean almost exclusively hydrogenated vegetable oil. Crisco’s ingredients, specifically, are soybean oil, fully hydrogenated palm oil, palm oil, mono and diglycerides, TBHQ, and citric acid.

It used to have a rough reputation because of trans fats, and the good news is that’s changed. Shortening is still made through hydrogenation, but today’s versions are fully hydrogenated rather than partially hydrogenated, meaning no trans fats.

It’s still a solid shortening with a high melting point and far less moisture than butter, which is the main difference that matters most for bakers. Because of that high melting point, it holds up better at high temperatures than butter does, and it doesn’t need refrigeration either.

Fun fact: shortening, as we know it, dates back to the early 1900s, when it was first developed as an alternative to butter and lard, and it’s had quite the reputation roller coaster ever since.

What Are Some Types of Shortening?

Vegetable Shortening

Crisco is the dominant brand here, along with a few generic store options.

From what I’ve read, other countries have their own versions of this type of fat; names like Trex, Sweetex, Flora White, Copha, or Cookeen come up. I haven’t personally used any of these, so I can’t vouch for them firsthand, but they seem to serve a similar purpose.

Soy-Free Shortening

If you need a soy-free option, this Spectrum Organic Shortening is worth a look. It’s made with palm oil and coconut oil instead. I used a similar for my gluten-free, soy-free, egg-free, and dairy-free chocolate cake and frosting, and it was an excellent substitute.

Unrefined coconut oil can also serve as a shortening substitute in some recipes, though it carries a subtle coconut flavor that pure shortening doesn’t.

What is High Ratio Shortening?

For years I’d heard cake decorators rave about high ratio shortening but never tried it myself. It’s not easy to find locally, and being heavy, it’s expensive to ship. Double whammy.

So what is it? It’s a type of shortening made specifically for bakers: 100% fat, with added emulsifiers and no added salt or water. Those micro-emulsifiers let the mixture hold more sugar and liquid, which makes the final product more temperature stable.

After hearing about it nonstop in cake circles, I finally ordered some. My take?

High ratio shortening is probably is a better product, especially for cake decorators. My buttercream came out smoother and creamier. But the slight difference in texture didn’t outweigh the extra cost for me personally.

I’m in rural Mississippi, already pricing above most of my local competitors, and I’m not eager to raise prices again over an upgrade most of my clients probably wouldn’t notice. I taste buttercream constantly, so I could tell the difference, but family, friends, and most clients? Probably not.

If you can get your hands on high ratio shortening without paying a fortune in shipping, it might be worth a small test batch. Draw your own conclusion from there.

Best Shortening Substitute for Frosting

Now to the good part: plenty of alternatives exist, both other shortening products and household ingredients like butter.

Shortening shows up most often in my kitchen in frosting. In most of my frosting recipes, I use a combination of butter and shortening: butter gives the obvious rich flavor, while shortening adds stability with neutral flavor. (Side note: I stick to American buttercream for all of my client orders, no Swiss or Italian meringue buttercream here.)

My most popular recipes are vanilla buttercream, chocolate buttercream, and cream cheese buttercream.

Honestly, 99% of the time you could swap in all butter for these, but there are a few things to consider first.

Traditional shortening stays solid at room temperature, while butter softens considerably, especially in the South, where the heat is no joke. So an all-butter frosting will:

• Be noticeably softer
• Melt, sag, or wilt faster in a warm room or outdoors
• Hold up worse at high temperatures
• Lose its piped shape faster outside the fridge

I’m not saying it’ll turn into a puddle, but it will be softer. Picture it this way: solid shortening at room temp stays solid; butter at room temp goes soft. Your frosting follows suit.

• All shortening: holds shape extremely well
• Half butter, half shortening: holds up pretty well, with better flavor
• All butter: softer, but richer flavor and buttery taste

So if a recipe calls for ½ cup butter and ½ cup shortening, you could use a full cup of butter for an all-butter, shortening-free version, or stick with a full cup of shortening if you want maximum temperature stability.

Best Shortening Substitute for Baking

Butter works as a substitute in baked goods too, but the differences are a bit more noticeable here.

Shortening is pure fat, 100%, while butter has higher water content thanks to its milk solids, usually landing around 85% fat and 15% water (brand to brand, this varies slightly).

Cookies

That extra moisture and lower melting point mean butter-based cookies will spread more and bake up softer. I actually use both butter and melted shortening together in our favorite chocolate chip cookie recipe, and they’re divine. 

Cakes

In cakes, I don’t think the swap is all that noticeable, aside from a slight difference in texture, though I haven’t tested that theory on petit fours, because why mess with a good thing?

Pie Crusts & Pastry

Where butter really shows its limits is flaky pie crusts and puff pastry. Shortening’s higher fat content and lack of water are exactly why bakers reach for it in short doughs and long doughs alike. Swap in all butter in place of shortening and you’ll likely end up with a slightly less flaky, more crumbly texture instead.

None of this makes shortening “bad.” These are just differences worth knowing if you decide to make a change.

Other Shortening Substitutes

Since I first wrote this post, I’ve gotten lots of questions about shortening substitutes beyond butter.

Many readers are looking for options because of dietary restrictions, ingredient availability, or simply because they want healthier alternatives. 

While I haven’t personally tested all of these, they’re some of the most commonly recommended substitutes. If you decide to try one, I recommend testing it before making it for a special occasion or important recipe.

Unrefined Coconut Oil

Unrefined coconut oil is a great substitute for shortening because it has a high fat content and a high melting point that’s similar to traditional shortening. The biggest difference is that it adds a subtle coconut flavor to your baked goods. If you want a more neutral flavor, refined coconut oil is a better choice.

Vegan Butter

Vegan butter is one of the closest substitutes if you’re looking for a vegan alternative that still behaves like a solid fat. It works well in many baking and pastry recipes and offers a texture that’s similar to butter or shortening. Keep in mind that brands vary, so your results may differ slightly.

Lard (Rendered Pork Fat)

Before vegetable shortening became popular, lots of people baked with lard, also known as rendered pork fat. My grandparents used it for most everything and it’s an excellent option for flaky pie crusts, biscuits, and other pastry recipes.

Because it has a more distinct flavor than vegetable shortening, it’s often best suited for savory recipes or old-fashioned family favorites.

Bacon Grease

Bacon grease is another traditional fat that can be used in place of shortening, especially in savory recipes. It becomes a liquid fat when warm and solidifies as it cools. Its strong, smoky flavor makes it a poor choice for most desserts but a great option for biscuits, cornbread, or other savory baked goods.

Canola Oil or Olive Oil

Canola oil and olive oil are liquid oils rather than solid fats, so they aren’t a true one-to-one substitute for shortening.

However, they can work well in quick breads, banana bread, muffins, and some cake recipes. Just expect a slightly different texture in the final product. Baked goods made with liquid oil are often more tender but won’t have the same flaky texture that shortening provides.

Avocado Oil

Avocado oil is another liquid oil that can replace shortening in some recipes. Thanks to its high smoke point and mild, buttery flavor, it’s an excellent option for cakes, muffins, and quick breads where a little extra richness is welcome.

Applesauce or Prune Puree

If you’re trying to reduce the fat in a recipe, unsweetened applesauce or prune puree can replace some of the shortening. These substitutes work best in cakes, muffins, and other quick breads. Since they add moisture instead of fat, expect a denser, softer final product.

Ground Flax Seeds

Ground flax seeds mixed with water aren’t a direct substitute for shortening, but they’re worth mentioning because they’re commonly used in vegan baking.

They work better as an egg replacement or moisture booster than as a fat replacement, making them helpful when you’re adapting a recipe for multiple dietary needs.

The only downside to most of these substitutes is that none is a perfect match. Each option comes with its own slight differences in flavor, texture, or performance.

Shortening earned its place in baking for a reason: it’s shelf-stable (shortening’s long shelf life is no joke), neutral in flavor, and dependable in a way few alternatives fully replicate. But depending on what you’re making and what matters most to you- flavor, dietary needs, or shelf stability- there’s likely a great alternative on this list that’ll work.

Which Shortening Substitute Should You Choose?

Honestly, the first thing to figure out is what you’re making and why you want to swap shortening out in the first place.

Chasing a buttery flavor? Use butter.

Avoiding dairy? Try vegan butter or coconut oil.

Want a healthier fat profile? Olive oil or avocado oil might be your best alternative.

There’s no single best shortening substitute, just the right one for your recipe and your goals.

Frequently Asked Questions

What is the best substitute for shortening?

The best substitute for shortening depends on what you’re making. Butter is usually the closest substitute for flavor, while coconut oil and vegan butter are good options if you need a dairy-free alternative. For pie crusts and pastries, lard can also produce excellent results.

Can I substitute butter for shortening?

Yes! In most recipes, you can substitute butter for shortening using a 1:1 ratio. Keep in mind that butter contains water and milk solids, so baked goods may spread more, have a softer texture, or be slightly less flaky than those made with shortening.

What is the closest substitute for shortening?

Butter is the closest substitute for most home bakers because it’s readily available and works well in many recipes. If you’re looking for a dairy-free option, vegan butter or refined coconut oil are your next best choices.

Can I use olive oil instead of shortening?

You can use olive oil in some recipes, but it isn’t a direct replacement because it’s a liquid fat instead of a solid fat. Olive oil works best in cakes, muffins, quick breads, and savory baked goods. It’s generally not the best choice for pie crusts, biscuits, or frostings.

Can I use coconut oil instead of shortening?

Yes! Coconut oil is one of the best substitutes for shortening because it’s solid at room temperature and has a similar fat content. Unrefined coconut oil adds a light coconut flavor, while refined coconut oil has a much more neutral taste.

Can I use shortening instead of butter?

Absolutely. Shortening can replace butter in most baking recipes. Cookies made with shortening tend to be softer and thicker, pie crusts are often flakier, and frostings are more stable in warm temperatures. The tradeoff is that shortening doesn’t provide the same rich, buttery flavor.

Why do recipes use shortening instead of butter?

Shortening has a higher melting point than butter, which helps cookies hold their shape, creates flaky pie crusts, and produces more stable frosting. It’s also 100% fat, while butter contains water, which can affect the texture of baked goods.

Does shortening make cookies softer?

Yes. Cookies made with shortening are typically softer, thicker, and more tender because shortening melts more slowly during baking. Butter, on the other hand, creates cookies that spread more and develop crispier edges.

Is shortening better than butter for pie crust?

It depends on the result you’re after. Shortening generally produces a flakier, more tender crust, while butter gives pie crust a richer flavor. Many bakers use a combination of both to get the best of each.

Can I use applesauce instead of shortening?

Applesauce can replace part of the shortening in cakes, muffins, and quick breads if you’re trying to reduce fat. However, it won’t work well in cookies, pie crusts, or pastry recipes because it doesn’t provide the same structure or texture as fat.

Does shortening need to be refrigerated?

No. Vegetable shortening has a long shelf life and can be stored at room temperature in a cool, dry place. Once opened, keep the lid tightly sealed to help it stay fresh.

I hope this answers your questions about shortening and its substitutes! Have a favorite alternative I didn’t mention, or a question I didn’t cover? Drop it in the comments. I love hearing what’s working in your kitchen.

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