How to Substitute Shortening? Exploring Alternatives for Baking and Cooking
Shortening can be effectively substituted with various ingredients, depending on the desired outcome. Generally, butter, coconut oil, and lard provide the closest textural results, while applesauce, yogurt, or even mashed banana can be used for healthier, although potentially texture-altering, alternatives.
What is Shortening and Why Substitute It?
Shortening is a solid, flavorless fat typically made from vegetable oils. It’s prized for its ability to create flaky pastries and tender baked goods because it inhibits gluten development. However, some individuals choose to substitute it for a variety of reasons. These include concerns about health, as some shortenings contain trans fats; dietary restrictions, such as veganism; or simply a desire for different flavors and textures in their cooking.
Understanding the Role of Shortening in Baking
Shortening’s unique properties make it a crucial ingredient in many recipes. It coats flour particles, preventing them from absorbing water and forming gluten. This results in a tender crumb in cakes and cookies and a flaky crust in pies. The lack of water in shortening also contributes to its shelf stability. Understanding these factors is essential when selecting a suitable substitute.
Top Shortening Substitutes and Their Properties
Choosing the right substitute depends largely on the recipe and the desired outcome. Here’s a look at some of the most popular options:
- Butter: A classic choice, butter adds flavor and richness. Use it in a 1:1 ratio.
- Coconut Oil: Works well for vegan recipes and imparts a subtle coconut flavor (if unrefined). Use refined coconut oil for a neutral flavor. Use 1:1 ratio.
- Lard: Traditionally used in baking, lard creates exceptionally flaky crusts. Use 1:1 ratio.
- Applesauce: A healthy option that adds moisture and sweetness. Reduce other liquids slightly. Use 1:1, but reduce other wet ingredients.
- Yogurt: Similar to applesauce, yogurt adds moisture and a slight tang. Use plain, unsweetened yogurt. Use 1:1, but reduce other wet ingredients.
- Mashed Banana: Best for sweet recipes, mashed banana adds moisture and a distinct banana flavor. Use 1:1, but reduce other wet ingredients and sugar slightly.
- Olive Oil: Adds a savory flavor and moisture. Best suited for breads and some cakes. Use 3/4 the amount of shortening called for.
Substituting for Different Applications: Baking vs. Frying
The best substitute varies depending on whether you’re baking or frying.
- Baking: Butter, coconut oil, lard, applesauce, yogurt, and mashed banana are all viable options, each with its own unique impact on flavor and texture.
- Frying: Refined coconut oil, vegetable oil, and lard are the best choices due to their high smoke points. Butter can burn easily and is therefore not recommended.
Conversion Table for Common Substitutions
| Shortening Substitute | Ratio | Notes |
|---|---|---|
| Butter | 1:1 | May slightly change texture and flavor. Use cold butter for best flakiness. |
| Coconut Oil (Solid) | 1:1 | Use refined for a neutral flavor, unrefined for coconut flavor. |
| Lard | 1:1 | Produces exceptionally flaky results. |
| Applesauce | 1:1 | Reduce other liquid ingredients. Adds sweetness. |
| Yogurt | 1:1 | Reduce other liquid ingredients. Adds a slight tang. Use plain, unsweetened yogurt. |
| Mashed Banana | 1:1 | Reduce other liquid ingredients and sugar. Adds a banana flavor. |
| Olive Oil | 3/4 the amount | Best for savory applications like breads. Adds a distinctive flavor. |
Common Mistakes to Avoid When Substituting
- Not adjusting liquid ingredients: Applesauce, yogurt, and mashed banana add moisture, so reduce other liquids accordingly.
- Using the wrong type of coconut oil: Unrefined coconut oil will impart a coconut flavor. Use refined for a neutral flavor.
- Using melted butter: Cold, solid butter is crucial for creating flaky pastries.
- Overmixing the dough: Overmixing develops gluten, which defeats the purpose of using shortening or its substitutes.
Tips for Achieving the Best Results
- Experiment: Don’t be afraid to try different substitutes and adjust the recipe to your liking.
- Consider the flavor profile: Choose a substitute that complements the other ingredients in the recipe.
- Chill the dough: Chilling helps to prevent gluten development and ensures a tender final product.
- Use high quality ingredients: The better the ingredients, the better the final result.
Frequently Asked Questions (FAQs)
Can I use margarine instead of shortening?
Yes, margarine can be used as a substitute for shortening, particularly in recipes where flakiness is not paramount. However, margarine often contains more water than shortening, which can affect the texture of baked goods. Choose a margarine with a high fat content for best results.
Is there a vegan substitute that perfectly mimics shortening?
While no single vegan substitute perfectly mimics shortening’s texture, refined coconut oil comes closest, particularly in solid form. It provides a similar level of fat content and can create a tender crumb and flaky texture.
Will using butter instead of shortening make my cookies spread more?
Yes, butter contains water, which can cause cookies to spread more during baking. To minimize this, ensure the butter is cold and don’t overmix the dough. Chilling the dough before baking can also help.
How does lard compare to shortening in terms of health?
Lard is often considered a more natural and healthier option than many commercially produced shortenings, especially those containing trans fats. Lard is primarily composed of monounsaturated fats, which are considered beneficial. However, moderation is key, as it is still high in saturated fat and calories.
Can I substitute shortening with a liquid oil like vegetable oil?
Yes, but adjustments are necessary. Because it doesn’t solidify at room temperature like shortening, vegetable oil contributes less to flakiness, so you might notice a difference in the final product. Use about 3/4 the amount of liquid oil as you would shortening.
Does the type of flour I use affect the success of shortening substitutions?
Absolutely. Cake flour, with its lower protein content, works best when using substitutes like applesauce or yogurt that add moisture and may inhibit gluten formation. Bread flour, with its high protein content, is less forgiving and may require adjustments to ensure a tender result.
What’s the best way to substitute shortening in pie crust?
For the flakiest pie crust, lard is often considered the gold standard. However, cold butter, cut into small cubes and worked into the flour, is also a great choice. Ensure the butter remains cold throughout the process to prevent melting.
How do I know if my shortening substitute is working correctly?
Observe the dough or batter. It should be moist but not overly wet. It should hold its shape without being too stiff or sticky. Also, closely monitor the baking time, as some substitutes may affect how quickly your baked goods brown.
Can I use a combination of substitutes for shortening?
Yes, this is often a great strategy! For example, you could use half butter and half coconut oil to achieve a balance of flavor and texture. Experiment to find what works best for your recipe.
What are some tips for working with coconut oil as a shortening substitute in warm climates?
Coconut oil melts at relatively low temperatures. If you live in a warm climate, chill it thoroughly before using. You can even chill the bowl and utensils you’ll be using to keep the coconut oil from melting too quickly.
How does substituting shortening affect the shelf life of baked goods?
Substitutes like applesauce or yogurt, due to their higher moisture content, can reduce the shelf life of baked goods. Store them in an airtight container in the refrigerator to prolong freshness.
Is it better to use salted or unsalted butter when substituting for shortening?
Use unsalted butter and adjust the salt in the recipe accordingly. This gives you more control over the final flavor. If you only have salted butter, reduce the amount of salt called for in the recipe.