What Can You Use Instead of Shortening? A Baker’s Guide to Alternatives
Instead of shortening, you can use a variety of substitutes like butter, lard, coconut oil, olive oil, or even applesauce, depending on the desired outcome; the best choice balances texture and flavor with your specific baking needs, offering healthier or more flavorful options while sometimes requiring adjustments in recipe ratios.
Shortening: A Brief History and Culinary Role
Shortening, a solid fat made from vegetable oils, has been a staple in baking for decades, primarily for its ability to create flaky textures. Its neutral flavor and high fat content contribute to tender baked goods. However, concerns about trans fats and a desire for more natural ingredients have driven many bakers to seek alternatives. Understanding the unique qualities of shortening—namely its solid state at room temperature and its lack of distinctive flavor—is key to selecting the best substitute.
The Benefits of Exploring Shortening Alternatives
Moving beyond shortening offers several potential advantages:
- Healthier Choices: Alternatives like olive oil and coconut oil offer healthier fat profiles compared to traditional shortening.
- Enhanced Flavor: Butter and nut oils contribute rich, nuanced flavors to baked goods.
- Customized Textures: Different fats produce varying textures, allowing for greater control over the final product. For example, lard produces incredibly flaky pie crusts.
- Dietary Needs: Finding substitutes that cater to vegan or other dietary restrictions becomes much easier.
Shortening Substitutes: A Comprehensive Overview
Here’s a breakdown of common shortening alternatives and their uses:
- Butter: A classic choice, butter adds rich flavor and tenderness. Use it in a 1:1 ratio, but be mindful of its lower fat content compared to shortening; you might need a bit more flour. Salted or unsalted butter can be used, adjusting salt in the recipe accordingly.
- Lard: Renowned for creating exceptionally flaky pie crusts due to its high fat content and large fat crystal structure. Use it in a 1:1 ratio. Look for leaf lard, the purest form.
- Coconut Oil: Can be used in a 1:1 ratio, especially for vegan baking. Unrefined coconut oil imparts a noticeable coconut flavor, while refined coconut oil has a more neutral taste.
- Olive Oil: Best suited for muffins, quick breads, and some cakes where its distinct flavor complements the other ingredients. Use a slightly reduced amount (about ¾ cup olive oil for every 1 cup of shortening) due to its liquid form.
- Vegetable Oil: A neutral-tasting alternative that works well in cakes and muffins. Maintain a similar ratio to olive oil (¾ cup oil per 1 cup shortening).
- Applesauce (Unsweetened): A low-fat alternative that adds moisture. Use ½ cup applesauce for every 1 cup of shortening. Reduce other liquids in the recipe accordingly. This is best suited for cakes, muffins, and quick breads, and will change the texture and density.
- Avocado Oil: Offers a neutral flavor and creamy texture, making it suitable for various baked goods. Use in a 1:1 ratio.
Adjusting Recipes When Substituting
Substituting shortening often requires minor adjustments to the original recipe:
- Liquid Content: If using liquid oils (olive oil, vegetable oil), reduce the amount of other liquids in the recipe to avoid a soggy result.
- Flour Content: Adding a small amount of extra flour (1-2 tablespoons per cup of substitution) can help maintain the desired texture, especially with liquid substitutes.
- Temperature and Baking Time: Monitor baking times closely, as substitutes may affect cooking times slightly. The best test is always internal temperature or a toothpick inserted into the center.
Common Mistakes to Avoid
- Ignoring Flavor Profiles: Selecting a substitute that clashes with the other ingredients. Carefully consider the impact of each fat on the overall flavor of your recipe.
- Failing to Adjust Liquid Content: Overlooking the impact of liquid substitutes on the batter’s consistency.
- Using Melted Butter or Coconut Oil When Cold is Needed: Shortening is solid at room temperature, and its solid fat structure impacts baking. If your recipe needs this, melting it beforehand will alter the results. Make sure your substitute mimics this property.
- Not considering texture: Different fats behave differently in baking. Certain substitutions, such as using applesauce, may change the texture. Adjust expectations accordingly.
Shortening Alternatives: A Quick Reference Table
| Substitute | Ratio | Flavor Impact | Best Uses | Notes |
|---|---|---|---|---|
| Butter | 1:1 | Rich, buttery | Cakes, cookies, pie crusts | Can be used salted or unsalted; adjust salt accordingly. |
| Lard | 1:1 | Neutral (slight porky hint) | Pie crusts, biscuits | Use leaf lard for best results. |
| Coconut Oil | 1:1 | Varies (neutral to coconutty) | Vegan baking, cookies, cakes | Refined for neutral flavor, unrefined for coconut flavor. |
| Olive Oil | ¾:1 | Distinct olive oil flavor | Muffins, quick breads, some cakes | Use a good quality olive oil. |
| Vegetable Oil | ¾:1 | Neutral | Cakes, muffins | A versatile, budget-friendly option. |
| Applesauce | ½:1 | Adds slight sweetness | Cakes, muffins, quick breads | Reduce other liquids; consider altering sweetness levels. |
| Avocado Oil | 1:1 | Neutral | Various baked goods | Healthy fat option. |
Frequently Asked Questions (FAQs)
What if I don’t have any of the recommended substitutes?
If you are truly out of alternatives, you can sometimes get away with using plain Greek yogurt in quick breads and muffins. This offers moisture and cuts calories, but it will not create a flaky texture and you must reduce liquids. Also consider a combination of other oils you might have on hand, blended to achieve a neutral flavor.
Can I use margarine instead of shortening?
While margarine is technically a substitute, it often contains trans fats, similar to some shortenings. Therefore, it’s not generally recommended. If you do use margarine, choose one with a high fat content and minimal water, but be aware that it may not perform as well as other alternatives.
Which substitute is best for pie crust?
Lard is the gold standard for flaky pie crusts. Butter is a close second, offering good flavor and flakiness. Some bakers use a combination of butter and shortening (or lard) for the best of both worlds.
Does substituting shortening affect the shelf life of baked goods?
Yes, it can. Baked goods made with butter or lard may have a shorter shelf life compared to those made with shortening due to the presence of water and potential for rancidity. Store them properly to extend their freshness.
Can I use brown butter as a substitute?
Brown butter, or beurre noisette, adds a complex, nutty flavor and depth to baked goods. It works well in cookies, cakes, and even some quick breads. However, it requires extra preparation (browning the butter), and the water content may need adjusting.
What if I need a vegan substitute for shortening?
Coconut oil is an excellent vegan substitute, particularly for recipes where a slight coconut flavor is welcome. You can also use vegan butter alternatives, ensuring they have a high fat content.
How do I ensure my butter is cold enough for pie crust?
Cut the butter into small cubes and place it in the freezer for at least 30 minutes before using. Keep all your ingredients and equipment (including the bowl and pastry blender) cold as well.
Can I use nut butters as a substitute for shortening?
Yes, nut butters like peanut butter or almond butter can be used, especially in cookies. They add flavor, moisture, and a slightly chewy texture. Be mindful of their strong flavor profile and adjust other ingredients accordingly.
What’s the best way to soften butter quickly if I forgot to take it out of the fridge?
Cut the cold butter into small cubes and place them in a resealable plastic bag. Use a rolling pin to flatten the butter until it’s pliable. Alternatively, you can microwave it in short intervals (5-10 seconds) being very careful not to melt it.
Does the type of flour I use affect the outcome when substituting shortening?
Yes, the type of flour matters. Cake flour has a lower protein content, resulting in a more tender crumb. Bread flour has a higher protein content, leading to a chewier texture. Adjust your flour choice based on the desired texture, especially when using substitutes like applesauce which may already affect texture.
How can I tell if my baked goods are done without relying solely on the recipe’s baking time?
Use a toothpick or cake tester. Insert it into the center of the baked good. If it comes out clean or with a few moist crumbs, it’s done. Also, check for a golden brown color and a slightly firm texture.
If my substitute changes the color of my recipe, is that okay?
Yes, a change in color is normal. For example, using whole wheat flour or a dark oil can darken the overall color. This does not impact the integrity of the end product. Adjust baking times accordingly and use internal temperature testing to ensure your baked good is finished.