Crisco Substitute Recipe: How to Make Your Own Shortening
Learn how to make your own Crisco substitute with simple recipes using butter, lard, and other ingredients. Discover homemade shortening alternatives for baking and cooking.
Quick Answer
You can make your own Crisco substitute by combining butter and vegetable oil (1:1 ratio), or by using lard and vegetable oil (1:1 ratio). These homemade alternatives provide similar functionality to commercial shortening.
Best Substitutes
Butter-Vegetable Oil Combination
1:1 (half butter, half vegetable oil)A combination of half butter and half vegetable oil creates a homemade shortening that combines the rich flavor of butter with the texture and stability of commercial shortening.
Best for:
Combines the flavor of butter with the texture of shortening
Lard-Vegetable Oil Combination
1:1 (half lard, half vegetable oil)A combination of half lard and half vegetable oil creates a homemade shortening that provides the flakiness of lard with the stability of commercial shortening.
Best for:
Creates flaky pastries with neutral flavor
Coconut Oil-Vegetable Oil Combination
1:1 (half coconut oil, half vegetable oil)A combination of half coconut oil and half vegetable oil creates a vegan homemade shortening that works well in most recipes with a slight coconut flavor.
Best for:
Vegan option with slight coconut flavor
Butter-Lard Combination
1:1 (half butter, half lard)A combination of half butter and half lard creates a homemade shortening that combines the rich flavor of butter with the flakiness of lard.
Best for:
Combines the flavor of butter with the flakiness of lard
Margarine-Vegetable Oil Combination
1:1 (half margarine, half vegetable oil)A combination of half margarine and half vegetable oil creates a plant-based homemade shortening that works well in most recipes with neutral flavor.
Best for:
Plant-based option with neutral flavor
Cooking Tips
- 💡Mix ingredients at room temperature for best results
- 💡Use a hand mixer or stand mixer to ensure even combination
- 💡Store homemade shortening in the refrigerator for up to 2 weeks
- 💡Let homemade shortening come to room temperature before using
- 💡For pie crusts, use cold homemade shortening
- 💡For creaming methods, use room temperature homemade shortening
- 💡Test your homemade shortening in a small batch before making large quantities
- 💡Consider the flavor profile of your recipe when choosing ingredients
- 💡Some combinations may need slight adjustments in baking time or temperature
- 💡Homemade shortening may have slightly different texture than commercial shortening
Frequently Asked Questions
How do I make my own Crisco substitute?
You can make your own Crisco substitute by combining equal parts butter and vegetable oil, or lard and vegetable oil. Mix the ingredients at room temperature until well combined, then use immediately or store in the refrigerator.
What's the best homemade Crisco substitute recipe?
The best homemade Crisco substitute recipe depends on your needs. For rich flavor, use half butter and half vegetable oil. For flakiness, use half lard and half vegetable oil. For vegan options, use half coconut oil and half vegetable oil.
Can I use homemade shortening in all recipes?
Yes, homemade shortening can be used in most recipes that call for Crisco. Use a 1:1 ratio and follow the same techniques. However, homemade shortening may have slightly different texture than commercial shortening.
How long does homemade shortening last?
Homemade shortening can be stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using. If it develops an off smell or taste, discard it immediately.
Why is my homemade shortening different from Crisco?
Homemade shortening may have slightly different texture than commercial Crisco due to the different ingredients and mixing process. This is normal and expected. The functionality should be similar, but you may need to adjust recipes slightly.
Summary
Learn how to make your own Crisco substitute with simple recipes using butter, lard, and other ingredients. Discover homemade shortening alternatives for baking and cooking.