Out of Vegetable shortening, one case
Vegetable shortening substitute for baking and cooking
5 options, ranked, with the exact amount
Use Butter
1 cup + 2 tbsp for every cup of vegetable shortening
The best substitutes for vegetable shortening are butter (1 cup plus 2 tbsp per cup of shortening, because butter is about 80% fat) for flavor, lard (1:1 ratio) for flakiness, or coconut oil (1:1 ratio) for vegan options. Each is a solid fat with a different flavor profile.
- The tweak —
- Use room temperature butter for creaming methods. For pie crusts and pastries, use cold butter and work quickly.
- Best for —
- cookies
One casethe full shortening card
Why it works
Vegetable shorteningVegetable shortening provides solid fat that creates structure and tenderness in baked goods. The best substitutes maintain similar fat content and melting properties. Butter adds flavor, lard creates flakiness, and coconut oil provides a vegan alternative with similar texture.
Every option, one card
Ranked| # | Substitute | Instead of 1 cup vegetable shortening |
|---|---|---|
| 1 | Buttercookies | 1 cup + 2 tbsp |
| 2 | Lardpie crusts | Same amount |
| 3 | Coconut oilvegan baking | Same amount |
| 4 | Palm shorteningall baking | Same amount |
| 5 | Margarinecookies | 1 cup + 2 tbsp |
Butter
rich, buttery
Butter is the most popular substitute for vegetable shortening. It adds rich, buttery flavor and creates tender, moist baked goods. Use room temperature butter for creaming methods.
- Best for
- cookies, cakes, muffins, biscuits, pie crusts, brownies
- Texture
- tender, moist
- Prep
- Use room temperature butter for creaming methods. For pie crusts and pastries, use cold butter and work quickly.
Add 2 tbsp extra butter per cup of shortening, because butter is about 80% fat and shortening is 100%. Adds rich, buttery flavor and creates tender, moist baked goods.
Lard
neutral to slightly savory
Lard creates the flakiest, most tender baked goods and is often considered superior to vegetable shortening. It softens sooner than shortening, so keep it cold for pastry.
- Best for
- pie crusts, pastries, biscuits, tamales, donuts, flaky doughs
- Texture
- very flaky, tender
- Prep
- Use cold lard for pastries and work quickly. For creaming methods, use room temperature lard.
Creates the flakiest, most tender baked goods with neutral flavor.
Coconut oil
subtle coconut
Coconut oil is solid at room temperature, making it good for vegan baking. It has a subtle coconut flavor that works well in many recipes and creates tender results.
- Best for
- vegan baking, tropical-flavored desserts, when avoiding animal products, cookies, cakes
- Texture
- similar to shortening
- Prep
- Use solid coconut oil at room temperature. If melted, refrigerate until solid before using.
Solid at room temperature, good for vegan baking.
Palm shortening
neutral taste · similar to shortening
Palm shortening has similar texture and properties to vegetable shortening. It's solid at room temperature and provides neutral flavor, making it an excellent direct replacement.
- Best for
- all baking, when you want neutral flavor, vegan baking, traditional recipes
- Prep
- Use solid palm shortening at room temperature. Works exactly like vegetable shortening in recipes.
Similar texture and properties to vegetable shortening.
Margarine
neutral taste · similar to shortening
Margarine has a similar texture to vegetable shortening and works well in most baking recipes. Choose stick margarine over tub varieties for best results.
- Best for
- cookies, cakes, muffins, general baking
- Prep
- Use room temperature margarine. Cream with sugar until light and fluffy for best results.
Stick margarine is about 80% fat, like butter, so add 2 tbsp per cup of shortening. Similar texture to shortening, good for most baking. Check the label if you need it dairy-free, because many margarines contain whey or milk solids.
How vegetable shortening compares
- Baking
- Butter works best for most baking, adding flavor and moisture. Lard creates flakier results for pastries.
- Cooking
- Butter or lard work well for cooking. Choose based on flavor preference and dietary needs.
- Vegan
- Coconut oil or palm shortening work best for vegan recipes. Both provide the necessary fat content.
- Pastries
- Lard creates the flakiest pastries. Cold butter adds more flavor than vegetable shortening but is a little less flaky.
- Cookies
- Butter makes cookies spread more, with crisper edges and more flavor. For taller, softer cookies, use half butter, half shortening.
Tips for substituting vegetable shortening
8 tips- Choose your substitute based on the recipe's needs and your dietary preferences
- For flaky pastries and pie crusts, use cold lard or cold butter
- For tender cakes and cookies, cream butter with sugar until light and fluffy
- For vegan baking, coconut oil or palm shortening work best
- For neutral flavor, use lard or palm shortening
- For rich flavor, use butter
- Always use room temperature fats for creaming methods
- Cold fats work better for flaky pastries and pie crusts
Notes on vegetable shortening
- Half butter, half lard for balanced flavor and texture
- All butter for maximum flavor
- All lard for maximum flakiness
- Coconut oil for vegan options
- Palm shortening for neutral flavor
Questions
6 questionsWhat's the best substitute for vegetable shortening?
The best substitute depends on your needs: butter for flavor, lard for flakiness, or coconut oil for vegan options. Lard and coconut oil swap 1:1; with butter, use 1 cup plus 2 tbsp per cup of shortening.
Can I use butter instead of vegetable shortening?
Yes, butter can be used instead of vegetable shortening. Use 1 cup plus 2 tbsp butter per cup of shortening, because butter is about 80% fat. Butter adds rich flavor and creates tender, moist baked goods.
What's the difference between vegetable shortening and lard?
Vegetable shortening is made from vegetable oils and has neutral flavor, while lard is made from pork fat and creates flakier, more tender baked goods with slightly savory flavor.
Can I use coconut oil instead of vegetable shortening?
Yes, coconut oil works well as a vegetable shortening substitute. It's solid at room temperature and creates tender results with a subtle coconut flavor.
Is vegetable shortening healthier than butter?
Shortening used to be high in trans fats, but US shortenings were reformulated after the Food and Drug Administration ruled that partially hydrogenated oils are no longer generally recognized as safe. Both are concentrated fats, so compare the nutrition labels and use either in moderation.
What's the best vegan substitute for vegetable shortening?
Coconut oil or palm shortening are the best vegan substitutes for vegetable shortening. Both are solid at room temperature and provide similar texture and function.