Shortening is a solid fat made from vegetable oils that works differently from butter or liquid oil in almost every kitchen task. It’s 100% fat with no water or milk solids, which gives it specific advantages in baking, frying, and pan preparation. Knowing when and how to use it makes a real difference in your results.
What Shortening Actually Is
Shortening is a semisolid fat produced from vegetable oils like soybean, cottonseed, palm, and coconut. The oils are processed to remain solid at room temperature, which is what makes shortening behave so differently from the liquid oils it’s made from. Because it’s 100% fat, it contains no water, no milk proteins, and no salt, unlike butter (which is roughly 80% fat and 20% water).
If you’ve heard concerns about trans fats in shortening, that’s largely a thing of the past. The FDA revoked authorization for partially hydrogenated oils in food products, with a final compliance date in 2021 and the last administrative actions completed in late 2023. Modern shortening on store shelves has been reformulated to remove artificial trans fats, though trace amounts of naturally occurring trans fat can still exist in any fat product.
Making Tender Cakes and Cookies
Shortening’s biggest role in baking is creating tender, soft textures. Because it’s solid at room temperature and has a higher melting point than butter, it traps air bubbles effectively when you cream it with sugar. Those tiny air cells expand during baking, giving cakes more lift and a finer, softer crumb.
To cream shortening properly, start with it at room temperature so it’s pliable but not greasy. Beat it with sugar using a stand mixer or hand mixer for 3 to 5 minutes. The mixture should noticeably increase in volume and become lighter in color and fluffy in consistency. This aeration step is the foundation of a good cake or cookie texture, so don’t rush it.
The tradeoff is flavor. Shortening is essentially tasteless compared to butter, so baked goods made entirely with shortening can taste flat. Many bakers split the difference, using part shortening for tenderness and part butter for flavor. In cookies, shortening also helps them hold their shape better during baking instead of spreading thin across the sheet, since it stays solid longer in oven heat.
Making Flaky Pie Crust
Pie crust is where shortening really earns its place. A flaky crust depends on small pieces of solid fat dispersed through flour. When those fat pieces melt in the oven, they leave behind pockets. Steam fills those pockets and puffs the layers apart, creating flakes.
Shortening contributes to this process in two ways. First, it coats flour particles and limits gluten development, keeping the crust tender rather than tough. Second, its higher melting point means it holds its shape longer in the oven, giving the dough’s structure time to set before the fat melts away.
A popular professional technique uses both shortening and butter. You work the shortening thoroughly into the flour first until the mixture looks sandy. This creates the tender base. Then you cut cold butter into roughly half-inch cubes and toss them in, working them just enough to flatten into small pieces. The butter provides flavor and creates the dramatic flaky layers, while the shortening handles the tenderness. Keep everything cold throughout, and handle the dough as little as possible once you add water.
Greasing Baking Pans
Shortening is one of the most reliable options for greasing pans. When fat coats a metal baking surface, it creates a thin barrier called a patina between the food and the pan. Shortening excels here because it stays put. Unlike liquid oil, which can pool at the bottom of the pan or get absorbed by dusted flour, shortening clings to the surface in an even layer.
It also outperforms butter for greasing because it contains no milk solids. Milk proteins can actually promote sticking and browning in spots where the butter coat is thin. To grease a pan with shortening, take a small amount on a paper towel or your fingers and rub a thin, even coat across the entire interior surface. For extra insurance with cakes, dust the greased pan lightly with flour and tap out the excess.
Frying With Shortening
Shortening works well for deep frying because it stays stable at high temperatures. It has a high smoke point, meaning it can reach frying temperatures (typically 350°F to 375°F) without breaking down or producing off flavors. Its neutral taste also keeps it from competing with whatever you’re frying.
For deep frying, melt solid shortening in your pot or fryer over medium heat. Let it come up to temperature gradually and use a thermometer to monitor it. Shortening can also be reused more times than many liquid oils before it degrades, since its stability under heat helps it hold up through multiple frying sessions. Strain it through a fine mesh sieve after each use and store it in a sealed container.
Frostings and Icings
Shortening is a common base for buttercream frostings, especially when the frosting needs to hold up in warm conditions. Butter-based frostings soften and can slide off cakes in warm rooms or outdoor settings. Shortening-based frostings stay firm and hold piped decorations with sharp edges, which is why many bakeries rely on them for decorated cakes.
Professional-grade shortening formulated for icings and cakes contains added emulsifiers (around 5 to 8 percent) that help it incorporate more sugar and liquid without breaking down. This “high-ratio” shortening produces smoother, more stable frostings than all-purpose shortening. You can find it at baking supply stores. For home use, regular shortening still works, though the texture may be slightly less silky. As with cakes and cookies, many bakers blend shortening and butter in frosting to get both stability and flavor.
Storing Shortening
Unopened shortening keeps at room temperature for about 8 months. Once you open the container, plan to use it within 3 months for the best quality. Store it in a cool, dry spot with the lid on tightly. You don’t need to refrigerate it, but keep it away from heat sources like the stove or a sunny window.
Rancid shortening smells stale or painty and may taste bitter. If it develops an off smell or the color changes noticeably, replace it. Since shortening is pure fat with no water content, it doesn’t grow mold the way dairy products do, but oxidation will eventually degrade its quality and flavor.