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Shortening substitute?

j
jacquelyncoffey Feb 21, 2010 11:26 AM

Hi, I have a bundt cake recipe that calls for 1 cup of shortening, and I only have 1-3/4 cups. I really don't want to buy any more because I don't bake that often (or fry) and it won't get used until forever! What, if anything is a suitable substitute? Thanks

  1. s
    sandylc Mar 11, 2014 10:56 PM

    Butter.

    1. t
      Teague Mar 11, 2014 09:24 PM

      I would just add butter. Or lard if you have it. If you don't, salad oil should do.

      1. h
        Hennessyr Mar 11, 2014 07:08 PM

        I'm making sugar cookies and it calls for 1/4 cup of shortening and I don't have shortening what can I use to replace it and how much?

        1 Reply
        1. re: Hennessyr
          MidwesternerTT Mar 11, 2014 08:08 PM

          Butter or margarine - 1/4 C + 1.5 tsp.
          As CocoaNut posted above four years ago and as Cooks Thesaurus still states:

          butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher)

        2. c
          CocoaNut Feb 21, 2010 11:47 AM

          From Cooks Thesaurus - http://www.foodsubs.com/Fatsoils.html... - you could use a number of things such as apples butter, mashed banana, ricotta..... several more.

          Also, from same source:
          shortening = vegetable shortening Notes: Crisco is a popular brand. Substitutes: butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher) OR lard (1 C shortening = 1 C - 2 tablespoons lard; lard has cholesterol and a higher level of saturated fat) See also: fat (for low-fat or no-fat substitutions)

          3 Replies
          1. re: CocoaNut
            boyzoma Feb 21, 2010 12:11 PM

            I never knew this site existed. Thank you so much for the link. There have been so many times I am just missing a part of an ingredient or all of one in a recipe and this will be a really great help. You are my new hero!

            1. re: boyzoma
              c
              CocoaNut Feb 21, 2010 04:21 PM

              You're welcome! I love the site, if for no other reason than learning about all the varieties of a specific food type - check out all the different "blue cheeses"!

              1. re: CocoaNut
                j
                jrjmedia Nov 28, 2010 11:11 AM

                I have been using butter as a replacement for shortening in an apple pie recipe. It called for both butter and shortening and I used unsalted butter for both. The pie still came out great.

          2. r
            rizzo0904 Feb 21, 2010 11:37 AM

            I just use butter...I never cook with shortening.

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