90% of American pantries have it. That one ingredient we swap out when we’re fresh out or just feeling a bit mischievous. Shortening. Yet, who needs it 24/7?
We’ll share our top secret swapperoos. Butter makes everything better, doesn’t it? We’ve tried, we know.
Olive oil in cookies? We went there.
Coconut oil? Slid into our pie crusts and, boy, did it not disappoint.
Simple swaps. Big wins. Our kitchens, our rules.
7 Easy Substitutes for Shortening
The trickiest of all pantry staples. The one that requires a special trip to the store, only to use it for that one recipe you then forget about until your next kitchen clean-up.
Here are our top 7 shortening substitutes to make your cooking and baking life easier and more exciting:
| Substitute | Taste | Smoke Point | Suitable Dishes |
| Butter | Rich, creamy | 302-482°F | Baked goods, pie crusts, sautéing |
| Coconut Oil | Slightly sweet, tropical | 400-450°F | Baked goods, sautéing, roasting |
| Olive Oil | Fruity, peppery | 375-400°F | Sautéing, roasting, dressings |
| Lard | Savory, neutral | 370-400°F | Baked goods, pie crusts, frying |
| Ghee | Nutty, rich | 450°F | Baked goods, sautéing, roasting |
| Avocado Oil | Mild, buttery | 520°F | Baking, sautéing, high-heat cooking |
| Nut Butters | Nutty, creamy | 320-400°F | Baked goods, energy bars, sauces |
1 – Butter
Butter swaps in for shortening easily. One cup matches one cup. It’s that simple. We threw butter into cakes. The results? Moist and rich.
Butter brings a flavor shortening can’t touch. It melts, enriches, and adds depth. In cookies, butter’s the secret for that chewy edge we crave.
In our tests, using butter changed texture a bit. Pies got flakier. Cookies, a tad crispier. A small price for such taste.
We also noticed, butter made our baked goods golden. A visual plus we didn’t expect but loved.
For those keen on ditching shortening, find butter alternatives here.
2 – Coconut Oil
Coconut oil slides in as a sub for shortening. Swap it cup for cup. It works wonders. We tried it in our baking. The outcome? A hit.
It adds a hint of sweetness. Plus, it’s a champ in vegan recipes. Baked goods come out superb. Cakes and cookies? They nailed it with coconut oil.
We noticed it made our treats soft yet kept them firm. Talk about a win-win. Perfect for anyone looking to mix things up.
It also gave our dishes a slight tropical vibe. Didn’t see that coming, but we’re not complaining.
If coconut oil is your jam, or you’re curious about other swaps, check out these fantastic alternatives.
3 – Olive Oil
Olive oil steps in for shortening. We swap it cup for cup. It’s a smooth move for us. Olive oil keeps things light. It brings a subtle flavor that doesn’t overwhelm.
We mixed it into bread dough. The outcome felt right. Breads came out soft. They had a nice crust. This was a good surprise.
Olive oil shines in savory dishes. We also threw it into cakes. The moisture level? Spot on. It makes baking less heavy.
For more on swapping oils and keeping your eats on point, peep these other oil switch-ins.
4 – Lard
Lard’s our go-to for a top-notch shortening swap. One cup for one cup does the trick. We mixed it into our pastry dough. Pies turned out incredibly flaky.
It adds a hint of richness. Pastries love it. We found it makes crusts that break apart in your mouth.
Got curious about more ways to switch things out? Check this for more on lard and its buddies: lard alternatives.
5 – Ghee
Ghee slides in smooth as a swap for shortening. Scoop for scoop, it’s even-steven. In our bake-fests, ghee mixed right in. Cakes? Cookies? They all got that golden glow.
Breaking news: it amps up flavor without overtaking. Our pies? Oh, they hit different. Flaky layers that just fall apart.
We even spooned it into bread dough. Result? Bread that stays soft, crust that sings.
Seeking more switcheroo advice? Glide over to this for ghee swaps ghee swap guide.
6 – Avocado Oil
Avocado oil swaps in smooth. We use it cup for cup. It’s a solid move. This oil keeps baked goods moist.
It adds a light touch. Perfect for those looking for a mild flavor.
Our cookies came out just right. Cakes? Moist and soft. A win in our book.
This oil works in all sorts of recipes. Finding this helpful? You might want to eyeball these avocado oil alternatives.
7 – Nut Butters
Nut butters step in smoothly for shortening. They bring moisture and a nutty spark to any bake. We discovered this trick during a desperate cookie mission. Out of shortening, we grabbed almond butter. The result? Cookies that friends still talk about.
In recipes, nut butters swap in at a 1:1 ratio. That’s right, equal parts. Tried it in cakes, too. Fluffy and rich, they never knew what hit them. This isn’t just about surviving without shortening. It’s about baking that truly stands out.
Personal tip: we prefer almond or cashew butter. They’re less dominant than peanut butter, unless you’re all in for that peanut punch. Each nut butter adds its own twist. A spoonful can turn “good” into “Can I have this recipe?”
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.