Out of Crisco, one case
Can you substitute butter for Crisco?
2 options, ranked, with the exact amount
Use Butter
1 cup + 2 tbsp for every cup of Crisco
Yes, you can substitute butter for Crisco: use 1 cup plus 2 tablespoons butter per cup of Crisco, because butter is about 80% fat and Crisco is 100%. Butter also contains water while Crisco doesn't, so you may need to reduce other liquids slightly. Butter adds flavor; cookies spread and brown more, and pastry is a little less flaky.
- The tweak —
- Use room temperature butter for creaming methods. For pie crusts, use cold butter and work quickly.
- Best for —
- cookies
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup Crisco |
|---|---|---|
| 1 | Buttercookies | 1 cup + 2 tbsp |
| 2 | Butter-Crisco combinationpie crusts | Same amountHalf butter, half Crisco |
Butter
rich, buttery
Butter can replace Crisco in most recipes at 1 cup plus 2 tablespoons per cup. Butter adds rich, buttery flavor and creates tender, moist baked goods. You may need to reduce other liquids slightly due to butter's water content.
- Best for
- cookies, cakes, muffins, biscuits, frosting
- Texture
- tender, moist
- Prep
- Use room temperature butter for creaming methods. For pie crusts, use cold butter and work quickly.
Butter is about 80% fat and Crisco is 100%, so use 2 extra tablespoons per cup. Adds rich flavor but may need liquid adjustment.
Butter-Crisco combination
rich, buttery
A combination of half butter and half Crisco gives you the best of both worlds - the rich flavor of butter with the flakiness of Crisco.
- Best for
- pie crusts, biscuits, pastries, cookies
- Texture
- flaky, tender
- Prep
- For creaming, use both at room temperature. For pie crusts and biscuits, use both cold.
Combines the flavor of butter with the flakiness of Crisco.
Crisco for butter
neutral taste · flaky, tender
Crisco can replace butter in most recipes using a 1:1 ratio. Crisco creates flakier pastries and has a neutral flavor. It's shelf-stable and doesn't require refrigeration.
- Amount
- Same amount
- Best for
- pie crusts, biscuits, pastries, cookies, frosting
- Prep
- Use room temperature Crisco for creaming methods. For pie crusts, use cold Crisco and work quickly.
Creates flakier results with neutral flavor.
How it behaves in this recipe
Butter and Crisco are largely interchangeable in baking, but they have different properties. Butter adds flavor and creates tender results, while Crisco creates flakiness and has neutral flavor. The key is understanding these differences and adjusting accordingly.
Tips for substituting Crisco
10 tips- When substituting butter for Crisco, use 2 extra tablespoons of butter per cup; if the recipe has other liquid, reduce it by 1-2 tablespoons
- When substituting Crisco for butter, you may need to add a bit more liquid
- For pie crusts, use cold fat regardless of which you choose
- For creaming methods, use room temperature fat
- Butter creates richer-tasting, slightly less flaky results than Crisco
- Crisco creates flakier pastries but has neutral flavor
- Butter adds rich flavor but may cause cookies to spread more
- Crisco is shelf-stable and doesn't require refrigeration
- Butter needs to be refrigerated and has a shorter shelf life
- Test your substitution in a small batch before making large quantities
Notes on Crisco
- For rich flavor, use butter
- For flakiness, use Crisco
- For the best of both worlds, use half butter and half Crisco
- For shelf-stable option, use Crisco
- For refrigerated option, use butter
- For neutral flavor, use Crisco
Questions
5 questionsCan I substitute butter for Crisco in all recipes?
Yes, in most recipes. Use 1 cup plus 2 tablespoons butter per cup of Crisco, because butter is about 80% fat. Butter also contains water while Crisco doesn't, so you may need to reduce other liquids slightly. Expect more flavor, more spread in cookies and slightly less flaky pastry.
Can I substitute Crisco for butter in cookies?
Yes, Crisco can be substituted for butter in cookies using a 1:1 ratio. Crisco will create more tender cookies with neutral flavor. The cookies may not spread as much as with butter.
What's the difference between butter and Crisco in baking?
Butter contains water and milk solids, while Crisco is pure fat. Butter adds rich flavor and creates tender, moist baked goods. Crisco creates flakier pastries and has neutral flavor. Crisco is shelf-stable while butter needs refrigeration.
How do I substitute butter for Crisco in pie crust?
Use cold butter instead of cold Crisco, 1 cup plus 2 tablespoons per cup. Work quickly to keep the butter cold. The crust will be flaky but have a richer, buttery flavor. Add the water gradually: butter already contains some, so you may need a little less.
Why do my cookies spread more when I use butter instead of Crisco?
Butter melts at a lower temperature than Crisco and contains water, so cookies spread more. To prevent this, chill the dough for 30 minutes before baking, or add a bit more flour.