We're doubling the batch and there's not enough shortening to cover it. Shortening creates flaky layers, traps air, and stays solid at room temperature-keeping pie crusts tender and biscuits light.
The right substitute depends on not just fat content. Some swaps add moisture, others bring flavor, and a few change texture entirely.
Match the function first, then adjust as needed.
| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Unsalted Butter | ✨ Both | 1:1 | Adds buttery flavor |
| 2 | Coconut Oil | 🌱 Vegan | ⅞ cup per cup | Tropical aroma |
| 3 | Margarine | ✨ Both | 1:1 | Softer texture |
| 4 | Lard | 🍳 Cooking | 1:1 | Pork flavor |
| 5 | Vegetable Oil | 🍳 Cooking | ¾ cup per cup | Liquid at room temp |
| 6 | Applesauce | 🥧 Baking | 1:1 | No fat content |
| 7 | Greek Yogurt | 🥧 Baking | ¾ cup per cup | Tangy flavor |
Butter and coconut oil are top substitutes; focus on matching texture first. Consider flavor impact and moisture changes. Adjust baking time slightly if needed for best results.
7 Shortening Substitutes Without Big Changes
These options cover pantry staples and specialty picks. Some match shortening's neutral flavor and solid texture, while others shift the taste or moisture level slightly.
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Pick based on what you're making and what's already in your kitchen.
1 - Butter
Butter melts into dough the same way shortening does, creating tender layers in pie crusts and biscuits. The flavor runs richer and slightly more pronounced than shortening's neutral profile.
- Use cold butter and cut it into flour for flaky pastry.
- Add an extra tablespoon of flour per cup to offset butter's water content.
- Expect golden-brown edges and a buttery aroma.
If you're out of butter too, easy Unsalted Butter swaps that work for similar texture in baked goods.
Skip if: You need a completely dairy-free result or want zero flavor interference.
Cold Butter
Works for: Flaky pie crusts and biscuits
Skip if: You need dairy-free baking
Room-Temp Butter
Works for: Creaming into cookies and cakes
Skip if: The recipe requires solid fat for layers
2 - Coconut Oil
Coconut oil stays solid at room temperature, behaving like shortening in dough and batters. The tropical aroma comes through in finished baked goods, adding a subtle sweetness.
Use ⅞ cup coconut oil for every cup of shortening-it's slightly denser. Measure it solid, then melt only if the recipe calls for liquid fat.
If you're also short on coconut oil, Coconut Oil replacements that work for vegan baking swaps.
Skip if: You want a completely neutral flavor or the dish clashes with coconut notes.
3 - Margarine
Margarine spreads like butter but holds less water, making it closer to shortening in texture. The flavor runs milder than butter, with a softer consistency that creams easily into batters.
Use a 1:1 ratio straight from the fridge. Margarine melts faster than shortening, so chill dough slightly longer before baking to prevent spreading.
If margarine's not stocked either, Margarine swaps by recipe type cover similar fat options.
Skip if: You're avoiding hydrogenated fats or processed ingredients.
| Use | Ratio | Notes |
|---|---|---|
| Pie crust | 1:1 | Chill dough 30 minutes before rolling |
| Cookies | 1:1 | Expect slightly softer texture |
| Biscuits | 1:1 | Cut cold margarine into flour |
4 - Lard
Lard creates the flakiest pastry of any fat, with a texture even lighter than shortening. The pork flavor reads subtle in sweet recipes but adds a savory depth to empanadas, tamales, and biscuits.
- Swap 1:1 and keep it cold until mixing.
- Cut lard into flour the same way you'd handle shortening.
- Bake at the same temperature-no timing adjustments needed.
- The finished product holds layers better than butter-based dough.
If you're missing lard as well, swaps when Lard runs out for pastries that need structure.
Skip if: You follow a vegetarian or vegan diet.
5 - Vegetable Oil
Vegetable oil stays liquid at room temperature, making it ideal for moist cakes, muffins, and quick breads where you want a tender crumb instead of flaky layers. It won't create the same structure as solid shortening in pie crusts or biscuits.
Use ¾ cup oil for every cup of shortening-liquid fat spreads differently in dough. Add it directly to wet ingredients and mix just until combined to avoid a dense texture.
Skip if: The recipe depends on cold, solid fat for lamination or layering.
6 - Applesauce
Applesauce replaces shortening in low-fat baking, adding moisture without contributing any fat. The result runs softer and cake-like, with a slight sweetness that works best in muffins, quick breads, and brownies.
Use a 1:1 ratio and reduce sugar by 1-2 tablespoons per cup to balance the added sweetness. Expect a denser crumb and longer baking time-check doneness with a toothpick.
- Choose unsweetened applesauce to control sugar levels.
- Add an extra teaspoon of baking powder per cup for lift.
Skip if: You need flaky layers, crisp edges, or a firm texture.
7 - Greek Yogurt
Greek yogurt mimics shortening's moisture while adding protein and tang. The acidity tenderizes gluten, creating a softer crumb in muffins, cakes, and quick breads without the richness of butter or oil.
Use ¾ cup yogurt for every cup of shortening-the extra water content changes dough consistency. Fold it gently into batters to keep the texture light.
Here's what to know:
- Full-fat yogurt produces the richest result.
- Reduce liquid ingredients by 2 tablespoons per cup of yogurt.
- Bake at the same temperature but check for doneness 5 minutes early.
If you're also out of Greek yogurt, Greek Yogurt alternatives to try for moist baking picks.
Skip if: You're avoiding dairy or need a neutral flavor.
Final Thoughts on Swapping Shortening
Most of these swaps work without adjusting the recipe much, but the best choice depends on what you're making. For flaky pie crusts, stick to butter or lard; for moist cakes, vegetable oil or Greek yogurt deliver better texture.
Try a few and see which you prefer.
- Closest match - Butter, for flavor and texture
- Easiest grab - Vegetable oil, already in most pantries
- Vegan option - Coconut oil, solid at room temp
Frequently Asked Questions
Yes, at a 1:1 ratio. Butter adds flavor but creates thinner, crispier cookies because it melts faster. Chill the dough for 30 minutes before baking to reduce spreading.
It does, but the tropical flavor comes through. Use refined coconut oil for a more neutral taste, and measure it solid before cutting it into the flour.
Not recommended. Biscuits need solid fat for flaky layers, and oil stays liquid. Use butter, lard, or coconut oil instead for the right texture.
Coconut oil works best for baking, while vegetable oil suits moist recipes like cakes and muffins. Both stay dairy-free and handle high heat well.
Yes. Use half butter for flavor and half oil for moisture. This works well in cakes and muffins, giving you a tender crumb with a richer taste.
7 Best Substitutes for Shortening
Ingredients
Method
- Choose your substitute based on whether you are baking or cooking and what texture or flavor you want to achieve.
- Prepare solid fats like butter, margarine, and lard cold and cut them into flour just like shortening for flaky textures.
- Measure coconut oil solid and use ⅞ cup per cup of shortening; melt only if recipe calls for liquid fat.
- Use vegetable oil or Greek yogurt at ¾ cup per cup of shortening when moisture is needed; add directly to wet ingredients.
- Use applesauce at a 1:1 ratio to replace shortening but reduce sugar slightly and check for denser crumb and longer baking time.
- Adjust flour or liquids depending on substitute to maintain dough consistency and bake at same temperature unless otherwise noted.
- Taste and check texture before final baking to ensure no flavor or texture issues with chosen substitute.
