Whether you are baking flaky pastries, making tender biscuits, or preparing crisp fried treats, shortening is a useful fat that can change the texture of a recipe. It is especially valued in baking because it helps create soft, delicate, and flaky results. But what is shortening, how is it made, and when should you use it? Here is a clear guide to this common cooking and baking ingredient.
What is shortening?
Shortening is a solid type of fat used to create a tender, flaky texture in pastries, cakes, cookies, biscuits, pie crusts, and other baked goods.
Most shortening is made from vegetable oils such as soybean, cottonseed, or palm oil. These oils are processed so they become solid at room temperature. There are also animal-based shortenings made from animal fats, such as lard or tallow.
The name “shortening” comes from the way this fat works in dough. Flour contains gluten, a protein that gives baked goods structure and elasticity. When shortening is mixed into dough or batter, it coats some of the flour particles and limits gluten development. This “shortens” the gluten strands, helping the finished food become softer, more crumbly, and more delicate.
Shortening may be sold under different names depending on the brand and region. In the United States, Crisco is one of the best-known brands, and many people use the word “Crisco” when referring to vegetable shortening in general.
If you have food allergies or dietary restrictions, always read the ingredient label carefully. Some shortening products may contain ingredients derived from soy, corn, or other common allergens.
How is shortening made?
Commercial shortening is made through a processing method that turns liquid oils into a solid or semi-solid fat.
First, vegetable oils are hydrogenated or partially hydrogenated. In simple terms, hydrogen is added to the oil molecules, which changes the structure of the oil and makes it firmer at room temperature.
Partial hydrogenation can create trans fats, while fully hydrogenated oils are different in composition. Because formulas vary, it is important to check the label if you are trying to avoid trans fats or specific additives.
After hydrogenation, the shortening may be refined, filtered, and blended to create a smooth, creamy texture. Some products may also include ingredients for flavor, stability, or preservation.
What’s the difference between shortening and lard?
Shortening is usually made from vegetable oils, such as soybean or palm oil, and it is solid at room temperature. It has a mild, neutral flavor, which makes it a flexible option for baked goods where you do not want the fat to overpower the recipe.
Lard is rendered pork fat. It is also solid at room temperature, but it has a more distinct flavor. Lard adds richness to foods and is often used in traditional recipes such as pie crusts, biscuits, tortillas, and fried dishes.
In short, shortening is typically a vegetable-based fat with a neutral taste, while lard is an animal-based fat with a richer flavor.
Types of shortening
There are two main types of shortening: vegetable shortening and animal-based shortening.
Vegetable shortening (Crisco): This type is made from hydrogenated vegetable oils, commonly soybean oil or palm oil. It is widely used because it has a neutral flavor, a creamy texture, and a high melting point. Vegetable shortening works well in pie crusts, cookies, cakes, biscuits, frostings, and some frying recipes. It helps baked goods become tender, light, and flaky.
Animal-based shortening: This type is usually made from rendered animal fat, such as lard or tallow. It is known for its rich flavor and firm texture. Animal-based shortening is often used in traditional pastries, biscuits, pie crusts, and savory dishes. However, it is not suitable for vegetarian or vegan diets.
Benefits of shortening
One of the main benefits of shortening is its long shelf life. Because of the way it is processed, shortening tends to last longer than many other fats, including butter. It can often be stored for an extended period when kept sealed and handled properly.
Shortening is solid at room temperature and has a relatively high melting point, which makes it useful in recipes that depend on a solid fat. This is especially important for flaky pie crusts, tender biscuits, and pastries with distinct layers.
Vegetable shortening is often used when a recipe needs a neutral flavor. Unlike butter or lard, it does not add a strong taste, allowing the other ingredients in the recipe to stand out.
Because vegetable shortening is made from plant-based oils, it can be suitable for vegetarian and vegan diets, depending on the brand and added ingredients. It is also typically free from dairy and nuts, though you should always confirm this by reading the label.
Shortening nutrition facts
| Serving size | 1 tbsp (15mL) |
| Calories | 115 |
| Polyunsaturated | 2.5 g |
| Monounsaturated | 5.2 g |
| Saturated | 4.6 g |
| Trans | 0 g |
| Total Fat | 12.8 g |
| Cholesterol | 7.2 mg |
The primary fat source is bolded.
How to cook and bake with shortening
Shortening is most often used in baking. It is especially helpful in pie crusts, cookies, cakes, biscuits, and pastries because it creates a soft, tender crumb and helps prevent dough from becoming tough.
In many recipes, you can replace butter or margarine with an equal amount of vegetable shortening. Unless the recipe says otherwise, measure shortening in its solid form rather than melted.
Shortening is not only for sweet recipes. It can also be used in savory foods such as quiche crusts, biscuits, hand pies, and tortillas. In tortillas, shortening helps create a softer texture and prevents the dough from becoming dry or crumbly.
Shortening has a slightly higher smoke point than butter, but it may not always be the best choice for very high-heat cooking or deep-frying. For recipes that require higher temperatures, consider fats and oils with suitable smoke points, such as some of the highest smoke point oils.
Ways to use shortening
Shortening can be used in many classic baking and cooking recipes, including:
- Pie crusts
- Quiche
- Biscuits
- Pastries like turnovers, empanadas, and puff pastry
- Cookies
- Cakes
- Frostings and icings
- Crisps and crumbles
- Donuts
- Tortillas
How to make shortening at home
Commercial shortening is made through hydrogenation, which is not a practical home process. However, you can make a simple homemade shortening-style fat using solid coconut oil, palm oil, or a combination of the two.
Instructions:
- Start by making sure your palm oil or coconut oil is solid, not melted.
- Using an electric mixer or a sturdy whisk, beat the solid oil on medium-high speed for 5 to 7 minutes, or until it becomes creamy, fluffy, and lighter in color.
- If desired, add a small amount of salt and beat for another minute so it is evenly mixed.
- Transfer the homemade shortening to a clean, airtight container.
- Store it in a cool, dry place or in the refrigerator so it stays firm. It should keep well for several months when stored properly.
Note: Homemade shortening made with palm oil or coconut oil may have a different texture, flavor, and melting point than store-bought shortening. Keep this in mind when using it in recipes that rely on a specific texture.
How to store shortening
Shortening generally has a longer shelf life than many other cooking fats. It resists rancidity better than some oils and can be stored for extended periods without going bad, as long as it is kept sealed and protected from heat, moisture, and strong odors.
An unopened container of shortening can last for several months. Once opened, it is best to use it within about six months for the best quality.
To help preserve freshness, keep shortening tightly sealed. If you plan to use it within a few months, it can usually be stored in a pantry at room temperature. For longer storage, the refrigerator or freezer can help maintain quality and firmness.
What are the best substitutes for shortening?
Crisco, lard, and avocado oil are common substitutes for shortening, depending on the recipe and the texture you want to achieve.
Crisco is a popular brand of vegetable shortening and can usually be used in equal amounts when a recipe calls for another type of shortening.
Lard is rendered pork fat and can work as a substitute for shortening in certain recipes, especially savory baked goods, pie crusts, biscuits, and traditional dishes. It will add more flavor than vegetable shortening.
Avocado oil is a liquid oil, so it will not behave exactly like solid shortening in every recipe. However, it can be useful in some cooking methods and recipes where a mild flavor and higher heat tolerance are helpful.
FAQs
Crisco, lard, and avocado oil are common shortening substitutes. The best choice depends on whether you need a solid fat for baking or an oil for cooking.
No, shortening and margarine are not the same. Shortening is a solid fat used for cooking and baking, while margarine is a butter substitute made from vegetable oils and other ingredients.
Crisco is a well-known brand of vegetable shortening, but shortening can refer to many different brands and types of solid cooking fat.
Examples of shortening include vegetable shortening, palm shortening, coconut oil shortening, and animal-based shortening such as lard.