👩🍳 Instructions
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1
For a 1:1 swap in most recipes (cookies, cakes): Use softened unsalted butter, stick margarine (80% fat), or solid refined coconut oil.
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2
For flaky pastries (pie crusts, biscuits): Use very cold unsalted butter (cut into small pieces), very cold lard, or very cold refined coconut oil. Work quickly to keep fats cold.
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3
For moist cakes & muffins where reduced fat is okay: Replace half the shortening with unsweetened applesauce, mashed banana, or mashed avocado (1:1 ratio).
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4
For cakes & muffins with liquid fat: Use vegetable oil, reducing the quantity by 25% (e.g., ¾ cup oil for 1 cup shortening).
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5
For specific flavor profiles (nutty cookies/bars): Use peanut butter, almond butter, or cashew butter (1:1 ratio), understanding that flavor and texture will be significantly altered.
💡 Notes
Always consider the desired texture (flaky vs. tender) and flavor impact of your substitute. For best results, use cold fats when a recipe calls for chilled shortening, and softened fats when softened shortening is specified. Adjust other liquids in the recipe if using butter instead of shortening due to butter's water content.
🥗 Nutrition (per serving)
Calories
N/A
Protein
N/A
Total Fat
N/A
Saturated Fat
N/A
Carbs
N/A
Fiber
N/A
Sugar
N/A
Sodium
N/A
Cholesterol
N/A
