100 grams of vegetable shortening is about 8.7 tablespoons. One tablespoon of vegetable shortening weighs about 11.5 g, and one teaspoon is about 3.8 g. It is the lightest solid fat in the kitchen at 184 g per cup, which is exactly why pie makers love it: it makes the flakiest crust of any fat, because it melts at a higher temperature than butter.
All figures on this page are approximate, and they come from King Arthur Baking, measured scooped. Solid white fat made from hydrogenated vegetable oil. Flaky pie crusts, frying and frosting. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured scooped. One US cup is 16 tablespoons, so every figure here is the cup weight of 184 g divided by 16, rounded to one decimal place. Solid white fat made from hydrogenated vegetable oil. Flaky pie crusts, frying and frosting.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of vegetable shortening |
|---|---|
| 1 teaspoon | 3.8 g |
| 1 tablespoon | 11.5 g |
| 2 tablespoons | 23 g |
| 3 tablespoons | 34.5 g |
| 4 tablespoons | 46 g |
| 5 tablespoons | 57.5 g |
| 6 tablespoons | 69 g |
| 8 tablespoons | 92 g |
| 10 tablespoons | 115 g |
| 12 tablespoons | 138 g |
| 1 cup (16 tablespoons) | 184 g |
| 100 g | 8.7 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of vegetable shortening is about 8.7 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A flaky pie crust for apple pie
A pie crust for an apple pie uses 8 tablespoons of vegetable shortening, about 92 g, cut into the flour until the mixture looks like coarse crumbs. Shortening makes the flakiest crust of any fat, because it melts at a higher temperature than butter and stays in pieces longer in the oven, leaving layers. Keep everything cold, including the water, and handle the dough as little as possible so the fat stays solid.
A batch of fried doughnuts
Frying doughnuts takes about 12 tablespoons of vegetable shortening, roughly 138 g, melted in a deep pan until a crumb sizzles at once. Shortening fries cleanly because it has no water in it, so the doughnuts come out crisp outside and light inside instead of soggy. Heat the fat to the right temperature and keep it there, because doughnuts fried in cool fat absorb oil and turn heavy.
A white frosting for a celebration cake
A white frosting for a celebration cake uses 6 tablespoons of vegetable shortening, about 69 g, beaten with powdered sugar and milk. Shortening makes a frosting that stays pure white and holds its shape in warm weather, where a butter frosting would soften and slide. Six spoonfuls makes enough frosting for a single layer cake, and the frosting should be beaten until it is smooth and holds soft peaks.
Getting it right in your kitchen
Vegetable shortening matters for one thing above all: flaky pastry. It is a solid white fat with no water in it, and it melts at a higher temperature than butter, so it stays in pieces in the dough for longer in the oven, and those pieces leave the layers that make a crust flaky. At 184 g per cup it is the lightest solid fat, so 100 g is about 8.7 tablespoons, and a tablespoon weighs about 11.5 g. It also makes frosting that stays white and holds its shape in warm weather, and it fries cleanly because it has no water to spit. What it does not do is flavour: it tastes of nothing, so a pie crust made with shortening alone is flaky but bland, and many bakers use half shortening and half butter to get both flake and flavour.
When should you weigh vegetable shortening instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the vegetable shortening until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dry cupboard, up to 1 year after opening.
- Use half shortening and half butter in pastry for flake and flavour.
- Scoop shortening into the measure and level it; spooning packs it unevenly.
- Keep it in a cool, dry cupboard with the lid on, up to a year after opening.
Frequently asked questions
How many tablespoons is 100 grams of vegetable shortening?
100 grams of vegetable shortening is about 8.7 tablespoons, scooped, using the King Arthur Baking value of 184 g per cup. One tablespoon weighs about 11.5 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of vegetable shortening?
One tablespoon of vegetable shortening weighs about 11.5 g, and one teaspoon is about 3.8 g. Shortening is the lightest solid fat, at 184 g per cup, against 227 g for butter.
Why is shortening good for pie crust?
Shortening has no water and melts at a higher temperature than butter, so it stays in solid pieces in the dough for longer in the oven. Those pieces melt and leave layers, which is what makes a crust flaky. Butter gives flavour but melts sooner, so half shortening and half butter is the classic compromise.
Can I use shortening instead of butter in frosting?
Yes, and the frosting will stay pure white and hold its shape in warm weather, where butter frosting softens. Use the same weight, and beat the shortening with powdered sugar and a little milk until smooth. The frosting will taste less rich than a butter frosting, so add vanilla to help it.
Does vegetable shortening go bad?
Yes, it goes rancid with heat, light and time, and rancid shortening smells sharp and stale. Keep it in a cool, dry cupboard with the lid on, and use it within a year of opening. If it smells off, throw it away.
Common mistakes to avoid
The most common mistake is using shortening alone in a pie crust and wondering why it tastes of nothing: it has no flavour, so half butter and half shortening is the better crust. The second mistake is measuring shortening with a spoon straight from the tin, which packs it unevenly; scoop it into the measure and level it, or weigh it. The third mistake is frying with shortening that is not hot enough, because the food absorbs fat and turns soggy. Finally, do not store shortening in a warm cupboard with the lid off, because it picks up smells and goes rancid faster than most cooks expect.