The best replacements for shortening depend on what you're baking
Shortening can be swapped out for butter, coconut oil, lard, or vegetable oil, depending on what you're making and the texture you want. Each replacement works differently in dough and batters because they behave differently when they mix with flour and heat. Butter makes crusts flakier but browns faster. Coconut oil creates tender cakes but adds coconut flavor. Lard produces the flakiest pie crust of all. Vegetable oil keeps cakes moist but won't trap air the way solid fats do.
The swap is usually one-to-one by weight or volume, but the results won't be identical to the original recipe. Your biscuits might spread a little more, your pie crust might brown differently, or your cake might have a slightly different crumb. These differences are small enough that most home bakers won't notice, and many prefer the taste of butter or lard to shortening anyway.
Key Takeaways
- Butter works as a direct replacement in almost any recipe that calls for shortening, though it browns faster and may make baked goods slightly less tender.
- Coconut oil creates tender cakes and flaky pastries but adds coconut flavor, so it works best in recipes where that flavor fits.
- Lard produces the flakiest pie crusts and biscuits because it has larger fat crystals, but it must be kept cold during mixing.
- Vegetable oil keeps cakes and brownies moist but won't create the same flaky layers as solid fats, so it's best for cakes rather than pastries.
- Use the same amount of replacement fat as the recipe calls for shortening, measured by weight or volume.
Butter for everyday baking
Butter is the easiest swap and works in nearly every recipe. Use the same amount as the shortening called for. The main difference is that butter contains water (about 15 to 20 percent), while shortening is pure fat, so your dough may be slightly wetter. If your dough looks too sticky, add a tablespoon of flour at a time until it feels right.
Butter also browns faster than shortening because of its milk solids, so watch your baking time. Cookies and biscuits may brown in a minute or two less than the recipe says. Your crust will be slightly less tender than it would be with shortening, but most people prefer the flavor. For pie crust, biscuits, and scones, keep the butter very cold and work quickly so the fat stays in small pieces—this is what creates flaky layers.
Coconut oil for tender cakes and pastries
Coconut oil creates a tender crumb in cakes and makes pie dough and pastries flaky. Use refined coconut oil if you don't want coconut flavor, or virgin coconut oil if you do. Measure it the same way you would shortening. Coconut oil is solid at room temperature, so it behaves like shortening during mixing, but it melts at a lower temperature than butter—around 76°F.
This means your dough will soften faster if your kitchen is warm. Work quickly and keep everything cold. Coconut oil also has a slightly different flavor profile than shortening, so it works best in recipes where a hint of coconut won't hurt—vanilla cakes, chocolate desserts, and pie crusts all work well. Avoid it in savory applications or recipes where you want a completely neutral fat.
Lard for the flakiest results
Lard produces the flakiest pie crusts and biscuits because its fat crystals are larger than those in butter or shortening. Use the same amount as the recipe calls for. Lard is rendered pork fat and has a neutral flavor when it's high-quality and fresh. You can find it at most grocery stores in the baking aisle, or at butcher shops where it's often fresher and cheaper.
Keep lard very cold while you work—it should be almost as hard as shortening. Cut it into small pieces and work it into the flour quickly so the pieces stay distinct. This creates the pockets of fat that turn into flaky layers when the dough bakes. Lard works best in pie crusts, biscuits, and savory pastries. It's less common in sweet cakes because its flavor is more pronounced than shortening or butter.
Vegetable oil for moist cakes and brownies
Vegetable oil keeps cakes, brownies, and quick breads moist because it stays liquid and coats the flour particles evenly. However, it won't create flaky layers the way solid fats do, so it's not a good choice for pie crust or biscuits. Use about three-quarters of the amount of oil as the recipe calls for shortening, since oil is denser. If the batter looks too thick, add a tablespoon of milk or water.
Oil-based cakes often have a finer, more tender crumb than butter cakes, and they stay moist longer. The trade-off is that they won't brown as deeply or develop as much flavor crust. Oil works well in chocolate cakes, carrot cakes, and spice cakes where moisture is more important than browning. Avoid it in recipes where you need the dough to hold its shape, like cookies or pastries.
Comparison table: how each fat performs
| Fat | Best for | Main difference | Temperature sensitivity |
|---|---|---|---|
| Butter | Pie crust, biscuits, cookies, cakes | Contains water; browns faster | Moderate—keep cold for flaky results |
| Coconut oil | Cakes, pastries, pie crust | Adds coconut flavor; melts at 76°F | High—work quickly in warm kitchens |
| Lard | Pie crust, biscuits, savory pastries | Largest fat crystals; most flaky results | High—must stay very cold |
| Vegetable oil | Cakes, brownies, quick breads | Stays liquid; creates moist crumb | Low—works at any temperature |
How to measure and mix with each replacement
Measure by weight if you can—a kitchen scale removes guesswork. If you're using volume (cups and tablespoons), spoon the fat into the measuring cup and level it off. For solid fats like butter, lard, and coconut oil, cut them into small cubes before adding to the flour. This helps them distribute evenly and stay in distinct pieces, which creates flaky layers.
Mix solid fats into flour using a pastry cutter, two knives, or your fingertips until the mixture looks like coarse breadcrumbs. The pieces of fat should be visible—don't overmix or you'll lose the flakiness. For vegetable oil, stir it in gently until just combined. Work quickly with cold ingredients, especially with lard and coconut oil. If your kitchen is warm, chill your mixing bowl and ingredients for 15 minutes before you start.
Common mistakes when switching fats
The most common mistake is using melted fat when the recipe needs solid fat. Melted butter, lard, or coconut oil will not create flaky layers because the fat can't stay in distinct pieces. If a recipe says to cut the fat into the flour, keep it solid. If it says to melt the fat first, then melting is correct.
Another mistake is not adjusting for water content. Butter contains about 15 to 20 percent water, so if you're replacing shortening with butter in a very dry dough (like pie crust), add a tablespoon of flour to compensate. The opposite problem happens with oil—it has no water, so oil-based batters can be too thick. Add a tablespoon of milk or water if the batter looks stiff.
Finally, don't forget that temperature matters. Lard and coconut oil soften faster than butter, so work quickly and keep them cold. If your kitchen is above 75°F, chill your ingredients and bowl beforehand. Butter is more forgiving but still benefits from being cold when you're making pie crust or biscuits.
Frequently Asked Questions
Can I use butter and oil together?
Yes. Use half butter and half oil by weight to get some flakiness from the butter and some moisture from the oil. This works well in cakes where you want both tenderness and a bit of structure. For pie crust, stick to one fat or the other—mixing them makes it harder to predict how the dough will behave.
What if my dough is too sticky after I swap the fat?
Butter contains water, so dough made with butter is often wetter than dough made with shortening. Add a tablespoon of flour at a time and mix gently until the dough feels right. If you're making pie crust, the dough should hold together when you squeeze it but not stick to your hands. For cookies, it should be firm enough to scoop.
Does the type of vegetable oil matter?
Neutral oils like canola, sunflower, and grapeseed oil all work the same way in baking. Olive oil has a strong flavor and is not recommended for sweet baking. Avoid oils with low smoke points like flaxseed oil. Stick to common cooking oils and you'll get consistent results.
Can I use ghee instead of shortening?
Yes. Ghee is clarified butter with the water removed, so it behaves more like shortening than regular butter does. Use the same amount as the recipe calls for. Ghee has a rich, slightly nutty flavor that works well in cakes and pastries but may be too strong for delicate recipes.
Why does my pie crust made with butter tear more than one made with shortening?
Butter contains water, which makes the dough more elastic and prone to shrinking and tearing. Keep the dough very cold and let it rest in the refrigerator for at least 30 minutes before rolling. Work gently and don't stretch the dough. If it tears, patch it with a small piece of dough and press it together—the seam will disappear during baking.