Out of Crisco, one case
What can I substitute for Crisco?
7 options, ranked, with the exact amount
Use Butter
1 cup + 2 tbsp for every cup of Crisco
You can substitute many things for Crisco: butter (1 cup plus 2 tablespoons per cup) for flavor, lard (1:1 ratio) for flakiness, coconut oil (1:1 ratio) for vegan options, vegetable oil (1:1 ratio) in cakes, muffins and quick breads only, or stick margarine (1 cup plus 2 tablespoons per cup) for similar results. Each has different characteristics.
- 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 | Lardpie crusts | Same amount |
| 3 | Coconut oilvegan baking | Same amount |
| 4 | Vegetable oilcakes | Same amount |
| 5 | Margarinecookies | 1 cup + 2 tbsp |
| 6 | Vegetable shorteningcookies | Same amount |
| 7 | Applesaucecakes | ½ cup applesauce + ½ cup butter or Crisco |
Butter
rich, buttery
Butter is the most popular substitute for Crisco. It adds rich, buttery flavor and creates tender, moist baked goods. It's the go-to choice for most home bakers.
- Best for
- cookies, cakes, muffins, biscuits, pie crusts, brownies, frosting
- Texture
- tender, moist
- Prep
- Use room temperature butter for creaming methods. For pie crusts, use cold butter and work quickly.
Most popular substitute with rich, buttery flavor. Butter is about 80% fat and Crisco is 100%, so use 2 extra tablespoons per cup. Cookies spread and brown more.
Lard
neutral taste · very flaky, tender
Lard is excellent for creating flaky pastries. It has a neutral flavor and creates the flakiest results. It's traditional for pie crusts and biscuits.
- Best for
- pie crusts, biscuits, pastries, cookies, cakes, frying
- Prep
- Use cold lard for pie crusts and pastries. For creaming methods, use room temperature lard.
Creates the flakiest pastries with neutral flavor.
Coconut oil
slight coconut flavor
Coconut oil is good for vegan baking and works well in most recipes. It's solid at room temperature and creates tender baked goods with a slight coconut flavor.
- Best for
- vegan baking, cookies, cakes, muffins, pie crusts, brownies
- Texture
- tender, moist
- Prep
- Use room temperature coconut oil. If it's too hard, warm slightly to soften.
Good for vegan baking with slight coconut flavor.
Vegetable oil
neutral taste · lighter, more tender
Vegetable oil creates lighter, more tender baked goods than Crisco. It's liquid at room temperature and has neutral flavor, making it versatile for many recipes.
- Best for
- cakes, muffins, quick breads, brownies, waffles
- Prep
- Use vegetable oil directly in recipes. No melting or preparation needed.
Creates lighter, more tender baked goods. Only for recipes where the fat is melted or stirred in: not for pie crust, biscuits, cookies or frosting, which need a solid fat.
Margarine
slight buttery flavor
Stick margarine works as a Crisco substitute, but it is about 80% fat where Crisco is 100%, and it is softer at room temperature. It has a slight buttery flavor and creates tender baked goods.
- Best for
- cookies, cakes, muffins, biscuits, frosting
- Texture
- tender, moist
- Prep
- Use room temperature stick margarine. Avoid tub varieties which have too much water.
Stick margarine is about 80% fat, like butter, so use 2 extra tablespoons per cup. Slight buttery flavor.
Vegetable shortening
neutral taste · identical to Crisco
Generic vegetable shortening is the most similar substitute to Crisco. It has identical properties and works almost exactly the same in most recipes.
- Best for
- cookies, cakes, pie crusts, frosting, biscuits
- Prep
- Use exactly like Crisco - no adjustments needed.
Most similar to Crisco in texture and behavior.
Applesauce
slight apple flavor
Applesauce can replace up to half the Crisco in cakes, muffins and quick breads; keep the other half as Crisco or butter. It adds moisture and natural sweetness, but baked goods will be denser and more cake-like.
- Best for
- cakes, muffins, quick breads, brownies
- Texture
- denser, moist
- Prep
- Use unsweetened applesauce. Reduce sugar in recipe by ¼ cup per cup of applesauce used.
Lower-fat option that adds moisture and sweetness. Replace no more than half the Crisco: with all of the fat gone the bake turns tough.
How it behaves in this recipe
There are many things you can substitute for Crisco, each with different characteristics and best uses. The key is understanding what each substitute brings to your recipe and choosing the one that best fits your needs and preferences.
Tips for substituting Crisco
10 tips- For most recipes, butter is the best overall substitute
- For flaky pastries, lard creates the best results
- For vegan baking, coconut oil works well
- For lighter texture, vegetable oil is ideal
- For similar results, use vegetable shortening
- For a lower-fat bake, replace up to half the Crisco with applesauce
- For creaming methods, use room temperature fat
- For pie crusts and pastries, use cold fat and work quickly
- Test your substitute in a small batch before making large quantities
- Consider the flavor profile of your recipe when choosing a substitute
Notes on Crisco
- For rich flavor, use butter
- For flakiness, use lard
- For vegan options, use coconut oil
- For lighter texture, use vegetable oil
- For similar results, use vegetable shortening
- For a lower-fat bake, replace up to half the Crisco with applesauce
- For slight flavor, use margarine
Questions
5 questionsWhat can I substitute for Crisco in baking?
You can substitute many things for Crisco in baking: butter for rich flavor, lard for flakiness, coconut oil for vegan options, vegetable oil for lighter texture, or margarine for similar results. Each has different characteristics and works best in different recipes.
What can I substitute for Crisco in pie crust?
For pie crust, you can substitute lard for maximum flakiness, cold butter for flavor and flakiness, or coconut oil for vegan options. Each creates different textures and flavors, so choose based on your preferences.
What can I substitute for Crisco in cookies?
For cookies, you can substitute butter for rich flavor, coconut oil for vegan options, or vegetable shortening for similar results. Each creates different cookie textures and flavors.
What can I substitute for Crisco in cake?
For cake, you can substitute butter for rich flavor, vegetable oil for lighter texture, or coconut oil for vegan options. Each creates different cake characteristics and textures.
What can I substitute for Crisco in frosting?
For frosting, you can substitute butter for rich flavor, vegetable shortening for stability, or margarine for similar results. Each creates different frosting characteristics and stability levels.