Jason Donnelly
You have a big choice each time you cook or bake: which fat will you use?
What is vegetable shortening, though?
Sarah Brekke, M.S.,Better Homes & GardensTest Kitchen brand manager
What is Vegetable Shortening?
Credit:Jason Donnelly
As for vegetable shortening, this debuted in the early 1900s.
Shortening melts when its warm and is solid at room temperature.
The result: Extra-light texture.
How Is Vegetable Shortening Different From Other Types of Fat?
(Well share how to ace these conversions below.)
With butter, you could choose salted or unsalted.
Margarine only comes salted.
As for vegetable shortenings, theyre all unsalted.
Shortening has no distinct flavor, allowing other ingredients to shine, Brekke says.
For certain dishes, such as biscuits or braised greens, this can be an asset.
For others, though, a neutral-flavored fat like vegetable shortening can be a boon, Brekke notes.
Opt for oil if youre aiming for dense baked goods, say,brownies.
Shortening is a savvy swap in recipes where light and cakey attributes are desired, likelayer cakes.
It scores bonus points as always being suitable for vegetarians, vegans, and folks ondairy-freediets.
Shortening shines in light and flaky baked goods, but it is severely lacking on the flavor front.
Feel free to use margarine as a vegetable shortening substitute.
Plan on adding 1 additional tablespoon of margarine for every 1 cup of shortening being replaced, Brekke suggests.
Lard and oil can also be substituted 1:1 for shortening.
