Shortening vs Butter: Which is Better?

Shortening and butter are two different types of fat that are rivals when it comes to making the perfect pastries and flaky pie crusts. 

So, which is truly the superior choice? Read on to discover the pros and cons of each in order to determine once and for all, which is the ultimate ingredient for all your baking and cooking needs. Let’s get started!

Comparing shortening vs butter

	Shortening	Butter
Solid or Liquid?	Solid	Solid
Smoke Point (Fahrenheit)	360 degrees	300-350 degrees
Primary Fat	Monounsaturated	Saturated
Taste	Buttery	Buttery
Good for Cooking…	Raw, low heat, moderate heat	Raw, low heat
Allergens	Depends on ingredients	Lactose, casein
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Palm shortening only	No
Vegan?	No	No

Differences between shortening vs butter

Shortening is typically made from partially hydrogenated vegetable oil, but it can also be made from animal fat. Butter is a dairy product made from animal milk.

Both shortening and butter are solid fats at room temperature. But shortening is treated through a process called hydrogenation to make saturated fats that turn liquid vegetable oil into a solid at room temperature, while butter is made by churning cream or milk until the fat separates from the liquid. So, while butter is a natural product, shortening is more of a processed food.

Unlike butter, which contains fat and water, shortening is 100% fat. However, shortening is higher in unsaturated fats, while butter is higher in saturated fat and trans fats.

Baking and cooking with shortening vs butter

Butter has a lower smoke point than shortening, which means it can burn more easily when cooking at high temperatures. However, butter is great for cooking things like sautéed vegetables or pan-fried meats because it adds a rich flavor. Shortening, on the other hand, has a higher smoke point, making it better for high-heat cooking techniques like frying or searing.

When it comes to baking, both have their unique uses. I prefer butter for its rich, creamy flavor which adds richness to cakes, cookies, and other baked goods. Shortening has a neutral flavor that won’t overpower other ingredients and keeps baked goods soft after baking. In my opinion, shortening is essential for creating flaky, tender pie crusts or shortbread.

I often use a combination of the two for the flavor of butter and the consistent texture that shortening provides!

Can shortening and butter be substituted for each other?

Shortening and butter can be swapped for one another in most recipes, especially pie crusts or puff pastry, but the results will be slightly different.

In general, shortening is better for creating flaky textures in baked goods, while butter is better for adding richness and flavor. So, if you’re thinking of swapping one for the other, it’s important to consider the recipe and the effect you’re trying to achieve before making the switch. There may be a better substitute for butter out there…

Nutrition: Shortening vs butter

Shortening is typically made from partially hydrogenated vegetable oil, which can contain trans fats. Trans fats are known to increase LDL (bad) cholesterol and decrease HDL (good) cholesterol, making them a major contributor to heart disease. In fact, the FDA has banned the use of partially hydrogenated oils in food due to their negative health effects.

When oils are FULLY hydrogenated, there are no trans fats, but the shortening is also harder in texture. Vegetable shortening generally has more unsaturated fat than butter.

Butter, on the other hand, is a natural product that contains some nutrients like vitamins A and E, but it’s high in saturated fat, which can also contribute to heart disease when consumed in excess.

So, it’s important to consume both fats in moderation and limit your intake of saturated and trans fats – choosing healthier fats when possible.

Per tablespoon (15mL)	Shortening	Butter
Calories	115	102
Polyunsaturated	2.5 g	0.4
Monounsaturated	5.2 g	3.0 g
Saturated	4.6 g	7.3 g
Trans	0 g	0.5 g
Total Fat	12.8 g	14.2 g
Cholesterol	7.2 mg	30.5 mg

The primary fat source is bolded.

How to store shortening and butter

Unopened shortening can be stored at room temperature for up to 8 months. Once opened, you should keep it in a sealed container at room temperature for up to 3 months. You can refrigerate shortening if you live in a hot place, just make sure to bring it to room temperature before using it.

Butter, on the other hand, should be stored in the refrigerator, either in its original packaging or in an airtight container for up to 3 months. It can last for several weeks after opening when stored properly.

Shortening vs butter: Which is better

So, which one is better? In baking, it’s all about the texture and flavor you’re trying to achieve, so both shortening and butter can have their place in your kitchen.

For every-day cooking and baking, I prefer butter for its rich, buttery flavor. Because shortening sometimes contains trans fats which are linked to negative health effects, I save shortening for special occasions, like making soft and tender pie crusts!

FAQs

Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same