You can use shortening instead of butter at a ratio of 1:1, plus 2 tablespoons of liquid per cup. That is, one cup of shortening replaces one cup of butter, and you add 2 tablespoons of water or milk to the recipe to replace the water that butter contains. The reason is simple: butter is about 80 percent fat and 20 percent water and milk solids, while shortening is 100 percent fat with no water at all. If you swap cup for cup without adding liquid, the dough will be drier than the recipe intended — which is sometimes what you want, and sometimes a problem. Shortening is the fat behind the flakiest pie crusts in American baking, and this page explains when to use it and when to leave it on the shelf.

Shortening is a solid white fat made from hydrogenated vegetable oil. It has no flavour of its own, a high melting point, and a remarkable ability to make pastry flaky: because it melts at a higher temperature than butter, it stays solid longer in the oven, and the steam it releases as it finally melts pushes the pastry layers apart. A pie crust made with shortening is flakier than one made with butter, though it is also less flavourful. That trade-off — flakiness against flavour — is the central decision in every pie crust recipe, and many bakers split the difference by using half butter and half shortening.

The ratio, in a table

The table below converts butter to shortening for the amounts you are most likely to meet. The rule is always the same: equal amounts of fat, plus 2 tablespoons of liquid per cup of butter replaced. The liquid can be water, milk or buttermilk — use whatever the recipe already contains.

Butter called for Shortening to use Extra liquid to add
1 tablespoon 1 tablespoon 1/2 teaspoon
2 tablespoons 2 tablespoons 1 teaspoon
1/4 cup 1/4 cup 1 1/2 teaspoons
1/3 cup 1/3 cup 2 teaspoons
1/2 cup 1/2 cup 1 tablespoon
2/3 cup 2/3 cup 1 tablespoon + 1 teaspoon
3/4 cup 3/4 cup 1 1/2 tablespoons
1 cup 1 cup 2 tablespoons
1 1/2 cups 1 1/2 cups 3 tablespoons
2 cups 2 cups 1/4 cup

By weight, one cup of butter is 227 grams and one cup of shortening is 184 grams — shortening is lighter per cup, because it is whipped full of tiny air pockets during manufacture. That means the 1:1 ratio is by volume, not by weight: if you are weighing ingredients, use 184 grams of shortening to replace 227 grams of butter, and add about 30 grams of liquid. Do not swap them gram for gram, or you will have too much fat.

Worked examples

Example 1: The flakiest pie crust you have ever made

A pie crust recipe calls for 1/2 cup of butter — 113 grams. Replace it with 1/2 cup of shortening and add 1 tablespoon of ice water to the recipe's liquid. Cut the cold shortening into the flour until the mixture looks like coarse crumbs, add the water, and chill the dough for 30 minutes before rolling. The crust will bake up flakier than the butter version, with distinct, shattering layers, because the shortening stays solid longer in the oven. It will taste less rich — shortening has no flavour — but under a well-seasoned fruit filling, the flavour difference is minor and the texture difference is dramatic.

Example 2: A white frosting that stays white

A frosting recipe calls for 1 cup of butter, and you want a pure white frosting for a wedding cake. Buttercream made with butter is always slightly yellow, because butter is yellow. Replace the butter with 1 cup of shortening and add 2 tablespoons of milk, then whip it with powdered sugar and vanilla. The frosting will be brilliantly white, it will hold its shape in warm weather better than buttercream (shortening melts at a higher temperature), and it will pipe cleanly. It will taste less rich than buttercream — shortening has no flavour — so add a little extra vanilla and a pinch of salt to compensate.

Example 3: A half-and-half pie crust

A pie crust recipe calls for 1 cup of butter, and you want both flakiness and flavour. Use 1/2 cup of butter and 1/2 cup of shortening, and add 1 tablespoon of water. This is the compromise most professional bakers use: the butter provides flavour and browning, the shortening provides flakiness, and the result is better than either fat on its own. Cut both fats into the flour while cold, add ice water, and chill before rolling. The crust will be golden from the butter, flaky from the shortening, and rich from both.

What changes in the result

Three things change when you swap shortening for butter. First, the flavour: shortening has no flavour at all. In a pie crust or a frosting, that is often an advantage — the filling or the flavourings take centre stage. In a cookie or a cake, it is a disadvantage — the result tastes flat and a little greasy, because there is nothing to balance the sweetness. Second, the texture: shortening makes a flakier pastry and a softer, more tender cookie, because it coats the flour more thoroughly and inhibits gluten development. A cookie made with shortening will be soft and cake-like rather than crisp. Third, the appearance: shortening does not brown, so baked goods made with it look paler, and frostings made with it stay white.

The practical consequence is that shortening is a specialist fat, not a general butter replacement. It is the best choice for pie crusts, where flakiness is the goal and the filling provides the flavour. It is a good choice for white frosting, where colour and heat stability matter. It is a poor choice for cakes and cookies, where butter's flavour is part of the recipe. Use it where its strengths matter, and leave it on the shelf elsewhere.

When not to substitute

Do not use shortening instead of butter in recipes that rely on creaming butter with sugar for lift, such as sponge cakes — shortening creams, but it does not trap air as well, and the cake will be denser. Do not use it in laminated pastry (croissants, puff pastry), where butter's melting behaviour creates the layers. Do not use it in shortbread or butter cookies, where butter is the dominant flavour. Do not use it in a recipe where the butter is browned for flavour. And do not use it if you are avoiding hydrogenated fats: traditional shortening is made by hydrogenation and contains trans fats, though newer formulations made with palm oil and interesterification have less. Check the label if this matters to you.

One more caution: because shortening is 100 percent fat with no water, the dough will be drier unless you add the extra liquid. The 2-tablespoons-per-cup rule is the standard correction, but it is approximate — if the dough feels too dry after adding it, add a teaspoon more water; if it feels too wet, add a tablespoon more flour. The dough should hold together when squeezed but not feel sticky.

Frequently asked questions

How much shortening do I use instead of 1 cup of butter?

Use 1 cup of shortening for 1 cup of butter, plus 2 tablespoons of liquid (water or milk). The 1:1 ratio is by volume, not by weight: one cup of shortening weighs 184 grams, while one cup of butter weighs 227 grams. If you are weighing ingredients, use 184 grams of shortening and add about 30 grams of liquid.

Does shortening make pie crust flakier than butter?

Yes. Shortening melts at a higher temperature than butter, so it stays solid longer in the oven. When it finally melts, the steam it releases pushes the pastry layers apart, creating a flakier crust. A butter crust is more flavourful and browns better; a shortening crust is flakier and paler. Many bakers use half butter and half shortening to get both qualities.

Can I use shortening instead of butter in cookies?

You can, but the cookies will be different: softer, more cake-like, paler, and less flavourful. Shortening inhibits gluten development more than butter, so the cookies are tender, but they lack butter's rich taste and they do not brown as well. For a soft sugar cookie, shortening works; for a chocolate chip cookie where butter's flavour matters, it is a poor substitute.

Is shortening the same as lard?

No, though they behave similarly. Shortening is made from hydrogenated vegetable oil; lard is rendered pork fat. Lard weighs 227 grams per cup (like butter), makes an exceptionally flaky pastry, and has a mild pork flavour that suits savoury pastry. Shortening is flavourless and vegetarian. Both are 100 percent fat, so both need the extra liquid when replacing butter.

Does shortening go bad?

Shortening keeps for up to a year in a cool, dry cupboard after opening, and longer unopened. It does not need refrigeration. If it smells stale, rancid or like old oil, or if it has darkened in colour, replace it. Keep the lid on tightly, because shortening absorbs odours from the air.

Why do I need to add liquid when I use shortening?

Because butter is about 20 percent water and milk solids, and shortening is 100 percent fat with no water. When you replace butter with shortening, you are removing that water from the recipe, so the dough will be drier. Adding 2 tablespoons of liquid per cup of butter replaced restores the water balance. Use water, milk or buttermilk — whatever the recipe already contains.

Related links