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shortening substitute?

ivie Mar 17, 2005 10:20 AM

i have a good number of recipes that ask for shortening is there a substitute? i found something online which says to mix 1/2 cup butter and 1/2 cup margarine for each cup of shortening.. does this work? are there any other substitutes out there? i'd like to make the recipe as healthy as possible...

thanks for your help!

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  1. n
    nooodles RE: ivie Mar 17, 2005 10:23 AM

    I use butter and shortening interchangeably for a basic pie crust, but haven't tried the substitution for anything complicated.

    Shortening creates a lighter, fluffier crust, but I only use the kind without hydrogenated fats (Crisco makes one now, and Whole Foods has only products without hydrogenated fats).

    3 Replies
    1. re: nooodles
      ivie RE: nooodles Mar 17, 2005 10:51 AM

      thanks. i've never used shortening in anything and didn't realize they make shortening without hydrogenated fats.. good to know.

      1. re: ivie
        MikeG RE: ivie Mar 17, 2005 11:12 AM

        If you can get it and don't need a veg product, good lard is always nice (not the hydrogenated supermarket stuff, though.) What the veg oil industry propaganda doesn't tell you is that unprocessed lard is half monounsaturated fat and as long it's not the mainstay fat in your diet, far from a health nightmare.

      2. re: nooodles
        hotoynoodle RE: nooodles May 31, 2014 12:05 PM

        mono- and diglycerides are transfats by another name.

      3. j
        Jujubee RE: ivie Mar 17, 2005 10:33 AM

        Are you worried about transfats? If you are, I've used the organic shortening by Spectrum with good results.

        If you would rather not use shortening for some other reason, butter will work as a substitute but the flavor and texture of the finished product will be different. So, for example, many white cake recipes call for shortening and using butter would create a yellowish cake.

        2 Replies
        1. re: Jujubee
          ivie RE: Jujubee Mar 17, 2005 10:54 AM

          thanks for the info!!

          1. re: Jujubee
            nja RE: Jujubee Mar 17, 2005 11:41 PM

            The Spectrum stuff is good.

          2. l
            LisaN RE: ivie Mar 17, 2005 12:25 PM

            Crisco now has a transfat free product which I've used and it works fine. Some recipes will change if you use butter instead. I've got recipes handed down from my great-grandmother and a couple of them aren't as good with butter.

            1. n
              neisha RE: ivie May 31, 2014 09:05 AM

              Hi ivie I am trying to find out if you can use 1/2 cup shortening and 1/2 cup ob Becel Marg to make a ccup to make cookies

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