What are some substitutions for Crisco shortening

Is there a substitute for shortening?


I specifically thought about the Crisco shortening that is used in baking.

Reply:


You can use any oil with a neutral taste, e.g. B. vegetable or rapeseed oil. You can also use butter, but you may need to adjust the amount of water in the butter (around 20%) unless you are using clarified butter, which is replaced 1: 1.




Lard. ... and to build on what @bmargulies said:

As another coconut oil, lard is one of the few fats that are solid at room temperature and the only reason I know of using shortening is to mix the little shortening lumps with the flour, which won't melt until it's baked resulting in a delicate texture.

You can do the same with butter, but butter also contains water, so you have a little more power in the pastry, which is not always desirable in recipes that need to be shortened. It also melts at a lower temperature, so you have to start cold and work fast.

... well, the other use of shortening is greasing pans - again, because it's solid so it sticks to the sides of the pan. You can often use canned cooking sprays for this, as these contain surficides that prevent dripping.



An excellent substitute is coconut oil because it is solid at room temperature. If you use vegetable oil, the resulting baked good will have a much more oily texture.


I bet that's not the answer you're looking for, but there is always lard out there.

Whole Foods sells an alternative to Crisco that I have used successfully. I don't have a tub here right now to get the mark.


I recommend clarified butter especially if you clarify it yourself, or brown butter especially if you brown it yourself. It will take a few minutes and you will need to let it cool down again before it sets. This can take a few hours, but after these steps it will take much longer than butter.

I've found it to be a much tastier alternative to shortening and has most of the textural benefits.



I usually use applesauce instead of oil for banana bread. I was out and about one day and used yogurt instead. It works great.I did an even swap. One note, if you are using Greek yogurt, decrease the amount because it will overwhelm the rest of your flavors.



There's an organic shortening for you to know ...

I recommend coconut oil already booked for the same reasons. Then there is butter. Both have the same amount of calories. The same goes for organic olive oil.

I don't recommend canola oil if you want to be organic. It is made from rapeseed and the rapeseed is a genetically modified product.

Clarified butter won't spoil if it sticks out just like shortening. But olive oil can "stink" after a few days, which affects the taste of your baked goods.


Rendered bacon fat after it has hardened. It's a tasty substitute.



Shortening gives baked goods the soft effect that butter would not have. Some biscuit recipes call for both the sharpness of a good biscuit and the softening to be given for the softening so it doesn't get too crispy. Lard gives you a stale taste because it's a by-product of meat. And coconut oil doesn't have the same effect as the shortening I know. We need a chemist, ALTON BROWN WHERE ARE YOU !!!!!! Lol.



I always use applesauce instead of shortening banana bread. Applesauce does not change the texture or taste. I will replace it for equal amounts of foreshortening.

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