What Can Be Used As Shortening

So, you’re halfway through a cookie recipe. You reach for the shortening. It’s gone. Panic? Never. We’re about to become kitchen scientists. Shortening isn’t magic; it’s just fat that stays solid at room temperature. Let’s raid your pantry and find a hero.

Butter: The Obvious (and Delicious) Star

Butter is the classic swap. It’s 80% fat and 20% water, so your cookies will spread more. But that flavor? Unbeatable. Use it one-to-one, and expect a chewier, richer result. Just don’t use it for pie crusts that need to stay rock-solid.

Lard: The Retro Champion

Lard is pure, unadulterated fat from pigs. It makes the flakiest pie crusts on Earth. Your grandma knew this. It has zero trans fats and a neutral flavor. Bonus: It’s cheap and makes biscuits so light, they float.

A Quirky History Lesson

During World War II, lard was everywhere. People used it for everything from frying to moisturizer (yikes). Today, it’s making a comeback. Just buy leaf lard from a butcher for the best results. Your arteries will thank you (sort of).

Coconut Oil: The Tropical Plot Twist

Solid at room temp, liquid when warm. Coconut oil is a vegan hero. But it smells like a beach vacation. That’s fine for coconut cookies; weird for a savory quiche. Use refined coconut oil for a neutral taste. It’s a one-to-one swap, but your dough might be a tad greasier.

A Weird Fact

Coconut oil was the trendy health food for about five minutes. Then people realized it’s mostly saturated fat. Who cares? It still makes killer vegan pie crusts. Just chill it first if your kitchen is hot.

Vegetable Oil: The Liquid Rebel

This is a tricky one. Liquid oil won’t cream with sugar the same way. That means dense, fudgy baked goods—not light and fluffy. For brownies? Perfect. For cakes? Use ¾ cup oil for every 1 cup shortening needed. Expect a moist, heavy texture.

Margarine: The Controversial Cousin

Margarine is designed to mimic butter. Most sticks have 80% fat, just like butter. Do not use tub margarine. It has too much water and will wreck your recipe. Stick margarine works one-to-one. The flavor is… fine. It’s the safe, boring choice.

Make a Shortening Substitute

The Great Margarine Debate

In the 1800s, a French emperor offered a prize for a butter substitute. A chemist invented margarine from beef fat. Today, it’s mostly vegetable oil. It’s the spork of the fat world: functional, but never exciting.

Applesauce: The Wild Card

This is for the health warriors. Unsweetened applesauce replaces oil in cakes and muffins. Use ½ cup applesauce for every 1 cup shortening. Your result will be chewy, not crispy. It also makes things denser. Great for guilt-free brownies. Bad for flaky croissants.

One Test You Must Try

Make a chocolate cake with melted butter and one with applesauce. The applesauce version tastes like a fudge bar. The butter version tastes like a luxury. Try both. Call it a science experiment.

Mashed Bananas: The Bananas Plot

Bananas add flavor and moisture. Use ½ cup mashed banana per 1 cup shortening. Your baked goods will taste like banana bread. That’s a feature, not a bug. Just don’t use this for biscuits. You’ll be sad.

Shortening Substitutes by Job

For frying: Use lard or coconut oil. They handle heat like champs. For pie crusts: Lard or cold butter. For cookies: Butter or margarine. For vegan baking: Coconut oil or applesauce. Match the job, and you’re golden.

Substituting Shortening for Butter and Vice Versa

A Quirky Table Hack

If you’re out of everything? Grate frozen butter into your flour. It mimics shortening’s “cut-in” effect. This works for scones and biscuits. You look like a pro chef. Eat one warm.

The Science of Fat (for Fun)

Shortening is hydrogenated oil. It’s creamy because it’s 100% fat. Water-based substitutes (like applesauce) create steam, making things fluffy. Solid fats (like butter) create layers. It’s all about air pockets. Air pockets are your friends.

What NOT to Use

Don’t use pure water. Don’t use egg whites alone. Don’t use mayonnaise unless you’re making a specific vintage cake recipe. Trust your instincts. If it looks weird, it probably is.

Your Mission, Should You Choose to Accept

Go bake something with a weird substitute. Use mashed banana in cookies. Report back to your friends. Laugh at the failures. Celebrate the successes. Shortening is just a starting point. You are the master of fats.

Now go preheat that oven. A world of greasy, glorious experiments awaits. You’ve got this.