Oils & fats · Plant fats & spreads

Vegetable shortening

Solid white vegetable fat with no water or flavour, used for flaky pastry and tender baking.

Also called: shortening, crisco, white vegetable fat

What it is

Vegetable shortening is a solid fat made from vegetable oils processed to stay firm at room temperature. Unlike butter or margarine it contains no water and has no flavour, so pastry made with it is very short and flaky and cookies spread less. It is often sold in tubs or blocks.

How it’s used

Pie crusts and biscuits
Buttercream that holds in warm weather
Greasing cake tins
Frying doughnuts

Characteristics

Texture: Smooth, soft and white.
Sold as: whole
Cooking uses: Suitable for baking, Suitable for frying
Common in: American, Southern US, British, Canadian

Storage

Pantry-stable. Keep sealed in a cool cupboard; it slowly goes stale-smelling once opened.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Nutrition per 100 g

Energy: 884 kcal
Protein: 0 g
Carbohydrate: 0 g
Fat: 99.97 g
Fibre: 0 g
Sugars: 0 g

USDA FoodData Central: Shortening, vegetable, household, composite.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Butter — Use about 1¼ times the weight; pastry tastes richer but is slightly less flaky.
Lard — One-for-one, but not vegetarian.

Related ingredients

Recipes with vegetable shortening

Conchas (Mexican sweet bread)
Mexican · 3 h 40 min · 316 kcal · Contains egg