There are many options if you don’t want to use truncation! Here are the best substitutes for shortening in recipes and baking.
Nowadays, shortening is not good. What is it and what is a substitute if you find it in a recipe? We are here to help you.
What is foreshortening? is it healthy
Shortening is a type of fat used in cooking and baking. It has been popular in American kitchens since the early 1900s. It’s often used in baked goods like cookies, cakes, and pie crusts to provide a tender, flaky texture. These types of pasta are called short pastaas opposed to long doughs that stretch like pizza dough.
Shortening is less commonly used in baking these days due to its high trans fat content. Many companies have reformulated their shortenings to eliminate trans fats, but they’re still highly processed and healthy alternatives are best used (source). Here are some of the best baking alternatives in modern baking.
Best substitutes for shortening
1. Butter.
Butter is a natural substitute for shortening: it offers a similar texture and an even spicier taste. When substituting butter in a recipe that calls for a shortening, here is the ratio:
Ratio: 1 cup + 2 tablespoons butter for 1 cup shortening.
2. Coconut Oil.
Coconut oil is an excellent plant-based substitute for shortening. It’s solid at room temperature and you can melt or whip it like butter or shortening. Keep in mind that coconut oil can impart a subtle coconut flavor to the end product. Refined coconut oil has a more neutral flavor than unrefined coconut oil, so it would affect the flavor less.
Ratio: 1 cup coconut oil to 1 cup shortening.
Related Recipes
Here are some recipes where you’ll traditionally find shortening that uses coconut oil or butter:
