Out of Vegetable shortening, one case
Vegetable shortening substitutes, in depth
7 options, ranked, with the exact amount
Use Butter
Same amount as the vegetable shortening
The best substitutes for vegetable shortening are butter (1:1 ratio) for flavor, lard (1:1 ratio) for flakiness, coconut oil (1:1 ratio) for vegan options, or margarine (1:1 ratio) for similar texture. Each works well in baking, pie crusts, cookies, and frosting.
- The tweak —
- Use room temperature butter for creaming methods. For pie crusts and pastries, use cold butter and work quickly to maintain flakiness.
- Best for —
- baking
Why it works
Vegetable shorteningVegetable shortening provides solid fat that creates structure, tenderness, and flakiness in baked goods. The best substitutes maintain similar fat content and melting properties. Butter adds flavor and moisture, lard creates superior flakiness, coconut oil provides vegan alternatives, and margarine offers similar texture. Each substitute works best in specific applications based on the desired outcome.
Every option, one card
Ranked| # | Substitute | Instead of vegetable shortening |
|---|---|---|
| 1 | Butterbaking | Same amount |
| 2 | Lardpie crusts | Same amount |
| 3 | Coconut oilvegan baking | Same amount |
| 4 | Margarinecookies | Same amount |
| 5 | Vegetable oilcakes | ¾ cup oil per 1 cup shortening |
| 6 | Palm shorteningall baking | Same amount |
| 7 | Applesaucecakes | ½ cup applesauce per 1 cup shortening |
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 and cold butter for flaky pastries.
- Best for
- baking, cookies, cakes, muffins, biscuits, pie crusts, brownies, frosting, bread
- Texture
- tender, moist
- Prep
- Use room temperature butter for creaming methods. For pie crusts and pastries, use cold butter and work quickly to maintain flakiness.
Adds rich, buttery flavor and creates tender, moist baked goods. Best for most baking applications.
Lard
neutral to slightly savory
Lard creates the flakiest, most tender baked goods and is often considered superior to vegetable shortening. It has a higher melting point and better fat distribution for good flakiness.
- Best for
- pie crusts, pastries, biscuits, tamales, donuts, flaky doughs, tortillas, frying
- Texture
- very flaky, tender
- Prep
- Use cold lard for pastries and work quickly. For creaming methods, use room temperature lard. Excellent for frying due to high smoke point.
Creates the flakiest, most tender baked goods with neutral flavor. Superior to shortening for pastries.
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 similar to shortening.
- Best for
- vegan baking, tropical-flavored desserts, cookies, cakes, frosting, when avoiding animal products
- Texture
- similar to shortening
- Prep
- Use solid coconut oil at room temperature. If melted, refrigerate until solid before using. Works great in vegan frosting recipes.
Solid at room temperature, good for vegan baking. Adds subtle coconut flavor.
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 and consistent texture.
- Best for
- cookies, cakes, muffins, general baking, frosting, when avoiding animal products
- Prep
- Use room temperature margarine. Cream with sugar until light and fluffy for best results. Works well in frosting recipes.
Similar texture to shortening, good for most baking. Choose stick margarine for best results.
Vegetable oil
neutral taste · moist, may be denser
Vegetable oil can substitute for shortening in many recipes, though it may affect texture. Use ¾ cup oil for every 1 cup shortening. Best for cakes and quick breads.
- Best for
- cakes, muffins, quick breads, when you need liquid fat, emergency substitutions
- Prep
- Use ¾ cup vegetable oil for every 1 cup shortening. Mix well with other ingredients. Not recommended for flaky pastries.
Liquid alternative that works in many recipes. May affect texture slightly.
Palm shortening
neutral taste · identical 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 for all applications.
- Best for
- all baking, when you want neutral flavor, vegan baking, traditional recipes, frosting
- Prep
- Use solid palm shortening at room temperature. Works exactly like vegetable shortening in all recipes.
Similar texture and properties to vegetable shortening. Excellent direct replacement.
Applesauce
slightly sweet, apple flavor
Applesauce can replace shortening in moist baked goods, providing moisture and some structure. Use ½ cup applesauce for every 1 cup shortening. Best for cakes and muffins.
- Best for
- cakes, muffins, quick breads, healthy baking, low-fat recipes
- Texture
- moist, may be denser
- Prep
- Use ½ cup unsweetened applesauce for every 1 cup shortening. Reduce other liquids slightly if needed.
Healthy, low-fat alternative. Best for moist baked goods.
How it behaves in this recipe
- Baking
- Butter works best for most baking, adding flavor and moisture. Lard creates flakier results for pastries. Coconut oil is good for vegan baking.
- Pie crust
- Lard creates the flakiest pie crusts, followed by cold butter. Both are superior to vegetable shortening. Use cold fat and work quickly.
- Cookies
- Butter creates chewier, more flavorful cookies. For crispier cookies, use half butter, half shortening. Coconut oil works well for vegan cookies.
- Frosting
- Butter or margarine work better than shortening for frosting flavor. Cream until light and fluffy. Coconut oil works for vegan frosting.
- Cake
- Butter is best for cakes, adding flavor and moisture. Cream with sugar until light and fluffy. Coconut oil works well for vegan cakes.
- Biscuits
- Lard creates the flakiest biscuits, followed by cold butter. Use cold fat and work quickly to maintain flaky layers.
- Frying
- Lard has the highest smoke point and best flavor for frying. Vegetable oil also works well for deep frying.
- Vegan
- Coconut oil or palm shortening work best for vegan recipes. Both provide the necessary fat content without animal products.
- Healthy
- Coconut oil, applesauce, or butter are healthier alternatives. Avoid margarine with trans fats and choose natural options.
- Emergency
- Butter is the most readily available substitute. Vegetable oil works in a pinch for cakes and quick breads.
Tips for substituting vegetable shortening
12 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 - both are superior to shortening
- 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
- For healthy alternatives, use applesauce in moist baked goods
- Always use room temperature fats for creaming methods
- Cold fats work better for flaky pastries and pie crusts
- For frosting, butter or margarine work better than shortening for flavor
- For frying, lard has the highest smoke point and best flavor
- For cookies, butter creates chewier texture, shortening creates crispier texture
Notes on vegetable shortening
- Half butter, half lard for balanced flavor and texture
- All butter for maximum flavor and tenderness
- All lard for maximum flakiness and tenderness
- Coconut oil for vegan options with subtle flavor
- Palm shortening for neutral flavor and identical texture
- Margarine for similar texture when avoiding animal products
- Vegetable oil for liquid fat applications
- Applesauce for healthy, low-fat alternatives
Questions
15 questionsWhat is the best substitute for vegetable shortening?
The best substitute depends on your needs: butter for flavor and tenderness, lard for flakiness, coconut oil for vegan options, or margarine for similar texture. All work well using a 1:1 ratio.
Can you substitute butter for vegetable shortening?
Yes, butter can be substituted for vegetable shortening using a 1:1 ratio. Butter adds rich flavor and creates tender, moist baked goods. Use cold butter for flaky pastries and room temperature butter for creaming methods.
What can you substitute for vegetable shortening in baking?
For baking, the best substitutes are butter (for flavor), lard (for flakiness), coconut oil (for vegan), or margarine (for similar texture). Each works using a 1:1 ratio and produces excellent results.
Can you substitute vegetable oil for shortening?
Yes, you can substitute vegetable oil for shortening using ¾ cup oil for every 1 cup shortening. This works best in cakes and quick breads, but may affect texture in pastries and cookies.
What is a good substitute for vegetable shortening in pie crust?
For pie crusts, lard creates the flakiest results, followed by cold butter. Both are superior to vegetable shortening. Use cold fat and work quickly to maintain flakiness.
What can I substitute for vegetable shortening in cookies?
For cookies, butter creates chewier, more flavorful results. For crispier cookies, use half butter and half shortening. Coconut oil works well for vegan cookies with a subtle coconut flavor.
Can I substitute vegetable shortening for butter?
Yes, you can substitute vegetable shortening for butter using a 1:1 ratio. Shortening will create more tender, less flavorful results. Butter adds richness and flavor that shortening lacks.
What is a healthy substitute for vegetable shortening?
Healthy substitutes include coconut oil (for vegan options), applesauce (for moist baked goods), or butter (contains natural fats). Avoid margarine with trans fats and choose natural alternatives.
What can you substitute for vegetable shortening in frosting?
For frosting, butter or margarine work better than shortening for flavor. Use room temperature butter and cream until light and fluffy. Coconut oil works for vegan frosting with a subtle coconut flavor.
Can you substitute coconut oil for vegetable shortening?
Yes, coconut oil is an excellent substitute for vegetable shortening using a 1:1 ratio. It's solid at room temperature and works well in baking, though it adds a subtle coconut flavor.
What is the substitute for vegetable shortening in cake?
For cakes, butter is the best substitute as it adds flavor and moisture. Use room temperature butter and cream with sugar until light and fluffy. Coconut oil works well for vegan cakes.
Can you substitute lard for vegetable shortening?
Yes, lard is an excellent substitute for vegetable shortening using a 1:1 ratio. Lard actually creates flakier, more tender results than shortening, especially in pastries and pie crusts.
What is a vegan substitute for vegetable shortening?
The best vegan substitutes are coconut oil or palm shortening, both using a 1:1 ratio. Coconut oil adds subtle flavor while palm shortening is completely neutral. Both work well in all baking applications.
What can substitute vegetable shortening in biscuits?
For biscuits, lard creates the flakiest results, followed by cold butter. Both are superior to vegetable shortening. Use cold fat and work quickly to maintain the flaky layers.
Is there a substitute for vegetable shortening?
Yes, there are many excellent substitutes including butter, lard, coconut oil, margarine, and palm shortening. Each works using a 1:1 ratio and provides different benefits based on your needs.