Measuring shortening accurately comes down to choosing the right method for the amount you need. Because shortening is a soft solid that doesn’t pour neatly into a cup, standard liquid measuring cups won’t give you a reliable result. Three approaches work well: packing it into a dry measuring cup, using water displacement, or weighing it on a kitchen scale.
The Dry Measuring Cup Method
This is the most common approach. Scoop shortening out of the container and press it firmly into a dry measuring cup, pushing out any air pockets as you go. Use the back of a spoon or spatula to pack it down tightly. Once the cup is full, level off the top with the flat edge of a knife or straight spatula. Air gaps are the main source of error here. If you don’t press the shortening in firmly enough, you’ll end up with less than the recipe calls for.
For partial cups (like 1/3 or 2/3 cup), this method works fine as long as you pack carefully. The downside is cleanup: shortening is greasy and clings to the cup. A light coating of flour or cooking spray on the inside of the cup before you start makes it easier to release.
The Water Displacement Method
Water displacement is more precise than packing, especially for odd amounts. The idea is simple: fill a liquid measuring cup with cold water, then add shortening until the water level rises to the right mark. If your recipe calls for 1/2 cup of shortening, start with 1/2 cup of cold water in a 1-cup measuring cup. Add pieces of shortening, pushing them below the waterline, until the water reaches the 1-cup line. Pour off the water and you have exactly 1/2 cup of shortening.
The math always works the same way: the starting water level plus the amount of shortening you need should equal the cup’s total capacity. For 1/3 cup of shortening, start with 2/3 cup of water. For 3/4 cup, start with 1/4 cup of water in a 1-cup measure. Use cold water so the shortening stays firm and doesn’t start to soften or dissolve into a film on the surface. Make sure every piece is fully submerged before you read the water level.
Weighing on a Kitchen Scale
A kitchen scale eliminates the guesswork entirely. One cup of shortening weighs about 190 grams (roughly 6.7 ounces). Half a cup is about 95 grams. Place a bowl or piece of parchment on the scale, zero it out, and add shortening until you hit your target weight. This method is the most accurate of the three, and there’s almost nothing to clean up if you scoop directly onto parchment.
Many professional bakers prefer weighing all fats, including shortening, because volume measurements can vary by 10% or more depending on how tightly the shortening is packed. For everyday baking this rarely matters, but for recipes where fat content significantly affects texture (pie crusts, biscuits, certain frostings), weighing makes a noticeable difference in consistency from batch to batch.
Tips for Accurate Results
Shortening should be at room temperature when you measure it. Cold shortening straight from the refrigerator is too stiff to pack evenly, and melted shortening is a different measurement altogether. If a recipe calls for “melted shortening,” measure it first as a solid and then melt it, unless the recipe specifies otherwise.
When scooping from a large can, use a rubber spatula rather than a spoon. It cuts through the shortening more cleanly and makes it easier to press into a measuring cup without trapping air. For recipes calling for more than a cup, measure in batches rather than trying to estimate in an oversized container.
Shortening and butter are not the same volume-to-weight ratio, so don’t assume the markings on a butter wrapper translate directly. A cup of shortening weighs about 190 grams, while a cup of butter weighs around 227 grams. If you’re substituting one for the other, adjust by weight rather than volume for the best results.