Shortening substitution??? : LUSENET : Country Families : One Thread

If you have a recipe calling for shortening, how much oil can you substitute instead? Or should you use butter? Any tips or ideas?

-- Melissa in SE Ohio (, March 27, 2002


Melissa, go to the Colovita Olive Oil site and click on colovita olive oil. It will take you to a conversion chart. I use olive oil or canola in all recipes with good results.

-- Mary Zastowny (, March 27, 2002.

I always use butter if it calls for shortening. Also, many times in place of shortening or oil, I substitute applesauce. The only thing that it has not worked for me in, is waffles, and I wondered if they needed the oil to come out of the waffle iron.

-- Marci in NE Ohio (, March 27, 2002.

It is my understanding that you can't substitute a liquid oil for a solid oil. So, if it calls for solid shortening, butter would be okay, but not olive oil.

(I'm not an expert by any means, so ??) ;)

I also do the applesauce substitute for liquid oils.

-- heather (, March 27, 2002.

I have a cake recipe that I've always used oil in instead of the shortening it calls for, same amount. I like it that way, but I don't know whether it would work for everything.

-- mary (, March 27, 2002.

I read somewhere that you use one/third less oil than shortening. So for a cup of shortening that would be 2/3 cup oil. This is what I follow and it works great.

-- vicki in NW OH (, March 27, 2002.

I have substituted 1/2 cream cheese & 1/2 shortening (for shortening) in sugar cookies and they were VERY good.

-- DW (, March 27, 2002.

That sounds yummy - I'll have to try some.

-- Christine in OK (, March 27, 2002.

Thanks for your help everyone!

-- Melissa in SE Ohio (, March 27, 2002.

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