Crisco vs Margarine: The Ultimate Verdict

Have you ever wondered which is better for baking and cooking: Crisco or margarine?

Well, in this article, I’ll delve into the key differences between the two, explore their uses in the kitchen, discuss their nutritional aspects, and ultimately determine a winner.

Comparing Crisco vs margarine

	Crisco/Vegetable shortening	Margarine (hard stick)	Margarine (soft)
Solid or Liquid?	Solid	Solid	Solid
Smoke Point (Fahrenheit)	360 degrees	410-430 degrees	410-430 degrees
Primary Fat	Polyunsaturated	Monounsaturated	Monounsaturated
Taste	Buttery	Buttery	Buttery
Good for Cooking…	Raw, low heat, moderate heat	Raw, low heat, moderate heat	Raw, low heat, moderate heat
Allergens	Soy, palm, tree nut	Soy, corn, etc	Soy, corn, etc
Gluten-free?	Yes	Yes	Yes
Keto?	Yes	Yes	Yes
Paleo?	No	No	No
Vegan?	Yes	Yes	Yes

Differences between Crisco and margarine

Both Crisco and margarine are made from hydrogenated vegetable oils. The hydrogenation process turns vegetable oils into a solid that can be used for baking and cooking. However, they differ in their exact ingredients and specific uses…

Crisco is a vegetable shortening made from soybean oil or palm oil, while margarine is a butter substitute made from soybean, canola, or sunflower oil as well as salt, colorings, and natural or artificial flavorings.

Crisco has a solid consistency at room temperature, similar to butter, while margarine is available in two main types: hard and soft, with the former being more suitable for baking and the latter for spreading.

Baking and cooking with Crisco vs margarine

Now, I must admit that I have a soft spot for baking with Crisco. There’s something nostalgic and comforting about using this classic vegetable shortening. Plus, I’ve always found Crisco to be consistent and reliable, ensuring my baked goods turn out just the way I want them to.

In terms of texture, Crisco tends to be firmer and more solid at room temperature compared to margarine. This can make a difference when it comes to creating flaky pie crusts or biscuits. The solid nature of Crisco helps create layers in the dough, resulting in a delicate and tender baked product.

Margarine, on the other hand, has a softer texture and can be easier to work with when it comes to creaming with sugar or spreading onto bread. It also works well in sautéing vegetables and frying because it has a higher smoke point than butter and Crisco, making it less likely to burn.

In terms of flavor, margarines can provide a similar taste to butter, whereas Crisco is more neutral.

Can Crisco and margarine be substituted for each other?

When substituting Crisco with margarine in baking, keep in mind that margarine typically has a higher water content and a lower melting point. This means that the texture and consistency of your baked goods might be slightly different.

For example, cookies made with margarine may spread more and be slightly less tender compared to those made with Crisco. However, if you’re looking for a buttery flavor in your baked goods, margarine can be a suitable replacement for Crisco.

While substitutions can work in certain recipes, it’s always a good idea to consider the specific characteristics of each fat and how they might affect your desired result. If you’re unsure, it’s best to follow the recipe’s recommendations.

Nutrition: Crisco vs margarine

As you can see from the numbers below, both Crisco and margarine are high in fat. The major difference lies in the type of fat they contain:

Crisco mostly contains polyunsaturated fats, typically including linoleic acid, which is an omega-6 fatty acid. Margarine is mostly monounsaturated fats, and the exact amounts will depend on the specific brand and formulation.

In recent years, there has been a trend towards producing healthier margarine options with lower saturated fats and no trans fats. Some margarines are made with plant-based oils that are rich in healthy fats, such as omega-3 and omega-6 fatty acids.

Per tablespoon (15mL)	Crisco/Vegetable shortening	Margarine (hard stick)	Margarine (soft)
Calories	120	100	102
Polyunsaturated	8 g	3.4 g	3.0 g
Monounsaturated	3 g	5.5 g	6.3 g
Saturated	2 g	2.1 g	1.6 g
Trans	0 g	0 g	0 g
Total Fat	14 g	11.3 g	11.2 g
Cholesterol	0	0	0

The primary fat source is bolded.

How to store Crisco and margarine

Crisco should be stored in a cool, dry place away from direct sunlight and heat sources. Keep it in its original container in the fridge for best results.

Most margarine brands recommend storing their product in the refrigerator, especially if they are labeled as “spread” or “tub” margarine. This is because they often contain added water and emulsifiers, making them softer at room temperature.

For stick margarine, you can store it in the refrigerator or in the pantry if you plan to use it within a few weeks. If stored at room temperature, make sure it is in a cool area away from heat sources.

Always check the product’s label for specific storage instructions, as different brands may have slightly different recommendations. Additionally, be mindful of the expiration or “best by” date on the packaging, and try to use the product before that date for the best quality.

Crisco vs margarine: The ultimate verdict 

Ultimately, the choice between Crisco and margarine depends on what you’re making and your personal preferences. If you’re going for that perfect flakiness in your pie crust or a soft, tender texture in your cookies, Crisco might be your best bet. But if you’re aiming for greater versatility (for spreading, cooking, and baking) for everyday uses or want a more buttery taste, margarine could be the way to go.

Now, I know there’s a lot of debate about the health aspects of both Crisco and margarine. Some people prefer to use healthier alternatives like coconut oil, olive oil, or even butter.

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