🥧 Baking

Shortening Substitute for Baking: for Baked Goods Guide

Discover the best shortening substitutes for baking including butter, lard, coconut oil, and other alternatives. Learn proper ratios and techniques for perfect baked goods.

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Quick Answer

The best shortening substitutes for baking are butter (1:1 ratio), lard (1:1 ratio), or coconut oil (1:1 ratio). Butter adds flavor, lard creates flakier textures, and coconut oil works well for vegan baking.

Best Substitutes

Butter

1:1

Butter is the most popular shortening substitute for baking. It adds rich, creamy flavor and creates tender, moist baked goods. Use unsalted butter for better control over salt content.

Best for:

cookiescakesmuffinsquick breadsbrownies

Adds rich flavor and creates tender, moist baked goods

Lard

1:1

Lard creates the flakiest, most tender baked goods, especially pie crusts and pastries. It has a higher melting point than butter, creating better flaky layers.

Best for:

pie crustspastriesbiscuitstamalesdonuts

Creates the flakiest pie crusts and pastries

Coconut Oil

1:1

Coconut oil is solid at room temperature, making it perfect for vegan baking. It adds a subtle coconut flavor that works well in many recipes.

Best for:

vegan cookiesvegan cakesvegan muffinstropical desserts

Solid at room temperature, perfect for vegan baking

Vegetable Oil

1:1

Vegetable oil creates very moist baked goods and is easy to work with. It's neutral in flavor and works well in most baking recipes.

Best for:

cakesmuffinsquick breadsbrowniessheet cakes

Liquid at room temperature, creates moist baked goods

Margarine

1:1

Margarine has a similar texture to shortening and works well in most baking recipes. Choose stick margarine over tub varieties for best results.

Best for:

cookiescakesmuffinsgeneral baking

Similar texture to shortening, good for most baking

Cooking Tips

  • 💡For flaky pastries and pie crusts, use cold butter or lard and work quickly
  • 💡For tender cakes and cookies, cream butter with sugar until light and fluffy
  • 💡For vegan baking, coconut oil works best when solid at room temperature
  • 💡For moist baked goods, vegetable oil can be used directly without creaming
  • 💡Always use room temperature solid fats for creaming methods
  • 💡Cold fats work better for flaky pastries and pie crusts
  • 💡Consider the flavor profile when choosing your substitute
  • 💡Test your substitute in a small batch before making large quantities

Frequently Asked Questions

Summary

Find the best shortening substitutes for baking including butter, lard, coconut oil, and more. Learn proper ratios and techniques for perfect cookies, cakes, and pastries.