What can I use instead of Shortening?

Butter (slightly more): 1 cup + 2 Tbsp butter (butter is ~80% fat vs 100%). Coconut oil: 1 cup solid coconut oil.

What changes when you substitute Shortening?

More flavor, browns, less flaky crust. Faint coconut note.

Substitute for Shortening

What it does in a recipe: 100% fat solid: flaky crusts, sturdy cookies, high smoke point frying.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Butter (slightly more)

per 1 cup shortening

US1 cup + 2 Tbsp butter (butter is ~80% fat vs 100%)

Metric250 g

Pantry stapleBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeContains dairy

Butter is ~80% fat vs shortening's 100%.

What changes: More flavor, browns, less flaky crust

Best for: Cookies, crusts

Coconut oil

per 1 cup shortening

US1 cup solid coconut oil

Metric218 g

CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

The same solid 100% fat behavior.

What changes: Faint coconut note

Best for: Vegan baking

Related swaps

Common questions

What can I use instead of Shortening?: Butter (slightly more): 1 cup + 2 Tbsp butter (butter is ~80% fat vs 100%). Coconut oil: 1 cup solid coconut oil.
What is the exact ratio to substitute Shortening?: Butter (slightly more) (per 1 cup shortening) — US: 1 cup + 2 Tbsp butter (butter is ~80% fat vs 100%). Metric: 250 g.
What changes when you substitute Shortening?: More flavor, browns, less flaky crust. Faint coconut note.

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