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If a recipe calls for melted shortening, vegetable oil is a good swap. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly.
Yes, oil can be substituted for shortening in most recipes. However, the texture and flavor of the final product may be slightly different. When using oil as a substitute, use ¾ cup of oil for every 1 cup of shortening called for in the recipe and adjust the amount of liquid as necessary.
Can I Substitute Oil for Shortening in a Cake? As a general rule, yes, you can substitute vegetable oil for shortening in cakes. If you substitute oil for shortening, it's good to consider the instructions for your specific layer, sheet, pound, or bundt cake recipe, then go from there.
1 cup vegetable oil = 1 cup shortening. While technically vegetable oil can be a suitable swap for shortening, it's only advisable to use it as a sub for baking certain items.
8. Olive, Canola, Or Vegetable Oil. Olive oil is a staple in most American households, so it’s an easy-to-find substitute for shortening in baking. Keep in mind that its liquid form won’t deliver the flakiness you desire. However, it’s still fat, so swapping it for shortening is acceptable.
Since shortening is made from vegetable oil, it makes sense that vegetable oil can be used as a substitute. While you can use an equal 1:1 ratio it is best to use this as a substitute for recipes that call for melted shortening.
Shortening is made of hydrogenated vegetable oil—essentially, vegetable oil that's been converted from a liquid to a solid, prolonging its shelf life. Shortening has a neutral flavor and a higher melting point than butter, which makes it a popular choice for baking.
When swapping coconut oil for vegetable shortening, you’ll add a notable flavor to baked goods; for subtlety, use refined coconut oil, McKercher suggests. For less coconut flavor, opt for...
To substitute for one cup of shortening, use ⅞ cup of vegetable oil. Keep in mind that this substitution may produce a different texture in your finished product, especially in baked goods. Vegan butter is a suitable shortening substitute for those following a plant-based diet.
Substitute coconut oil instead of shortening by following a 1:1 ratio. And if you don’t want a noticeable coconut flavor or aroma, buy refined (versus unrefined) coconut oil. Besides coconut oil, what are other good substitutes for shortening?