Shortening substitutes

1:1

Keeps the fat, texture, tenderizer and structure roles.

Behaves almost identically and makes even flakier pastry, but it carries a faintly savoury flavour and it is not vegetarian.

1 cup plus 2 tbsp butter per 1 cup shortening, and cut 2 tbsp of the recipe's liquid

Keeps the fat, texture and tenderizer roles; loses structure.

Butter is about 16 percent water and melts far lower, so cookies spread more and hold their shape less. Pastry is flakier but noticeably less tender. The flavour is much better.

1:1, chilled firm

Keeps the fat, texture, tenderizer and structure roles.

Solid at room temperature like shortening, but it melts at about 24C, so dough goes soft fast in a warm kitchen. Refined is flavourless; virgin tastes of coconut.

1:1

Keeps the fat, texture, tenderizer and structure roles.

A high melting point makes exceptionally short pastry and crisp pie crust, but it tastes savoury and it is not vegetarian.

1:1

Keeps the fat, texture and tenderizer roles; loses structure.

Contains water, so pastry is less tender and buttercream sets softer. Never use a tub spread, which has far more water again and will not hold structure at all.

1:1

Keeps the fat, texture, tenderizer and structure roles.

Like shortening it is pure fat with no water, so it shortens well, but it melts much lower and has a strong nutty flavour that shows in a plain pastry.

3/4 cup oil per 1 cup shortening, and only in recipes with no creaming step

Keeps the fat and tenderizer roles; loses texture and structure.

Liquid at room temperature, so it cannot hold air, hold a shape, or build pastry layers. Cookies spread flat and frosting will never set.