Is There a Healthy Version of Crisco? Your Guide to Better Baking Fats

Following the FDA's 2020 ban on artificial trans fats, Crisco was reformulated, but it remains a heavily processed ingredient. The common question, "Is there a healthy version of Crisco?" highlights a growing consumer demand for cleaner, more natural baking staples.

Quick Summary

Crisco, despite being trans-fat-free, is highly processed and lacks nutritional value. Healthier alternatives, such as butter, coconut oil, and sustainable palm shortening, offer superior nutritional profiles and similar baking functionality without the drawbacks of industrial fats. The right substitute depends on the desired texture and flavor.

Key Points

• Crisco's Current Status: Modern Crisco is free of artificial trans fats but is still a highly processed fat with no nutritional value.

• Natural is Healthier: Alternatives like butter, coconut oil, and lard are generally considered healthier because they are less processed.

• Consider Sustainability: When choosing palm shortening, opt for sustainably sourced options certified by the RSPO to ensure ethical practices.

• Texture Varies: Butter creates crispier, flatter cookies due to its water content and lower melting point, while Crisco and palm shortening result in softer, taller cookies and flaky crusts.

• Experiment with Flavors: Refined coconut oil provides a neutral flavor, but unrefined adds a distinct tropical taste, which can be great for specific recipes.

• Look Beyond Fats: For moisture, consider fruit purees like applesauce or mashed bananas, which also reduce fat and calories, though they will change the final texture and flavor.

Is Crisco Truly Healthy Post-Reformulation?

Crisco, a long-standing staple in American kitchens, was originally made using hydrogenated vegetable oils, which introduced harmful artificial trans fats. While the company has since reformulated to eliminate artificial trans fats from its products, this does not make it a definitively "healthy" choice. Modern Crisco is made from a blend of soybean and palm oils that have been fully hydrogenated, and to give it its solid texture, it undergoes a process called interesterification.

Some nutritionists have raised concerns that interesterified fats may have their own health risks, with one study showing potential increases in blood sugar and reductions in HDL (good) cholesterol. Furthermore, vegetable shortening like Crisco is a heavily processed fat that offers almost no nutritional value beyond its high calorie content. This stands in contrast to more natural, whole-food fats, which provide vitamins and beneficial fatty acids. Therefore, many health-conscious consumers seek out alternatives to Crisco that align with a less-processed diet.

Healthier Crisco Alternatives for Baking

For bakers seeking better-for-you ingredients, a variety of options exist depending on the desired texture, flavor, and dietary restrictions.

Butter: A Classic and Natural Substitute

Butter is one of the most popular and accessible alternatives to vegetable shortening, praised for the rich flavor and tenderness it imparts to baked goods. Unlike Crisco, butter is a natural dairy product, containing milk solids and water in addition to fat. While it has a higher saturated fat content, it is generally considered a more wholesome and less processed ingredient.

• Performance: Butter has a lower melting point than shortening, which means cookies made with butter tend to spread more and are crispier, while shortening produces a softer, taller cookie. For flaky pie crusts, many bakers prefer a combination of butter and shortening or go for an all-butter crust for flavor.
• Substitution: You can typically substitute butter for Crisco in a 1:1 ratio, but due to butter's water content, some recipes may require slight adjustments to the liquid. For flaky crusts, some bakers recommend adding an extra tablespoon of butter for every cup of shortening to account for the water content.

Sustainable Palm Shortening

For those seeking a non-dairy, plant-based solid fat, sustainably sourced palm shortening is a viable option. Unlike traditional Crisco, reputable brands of palm shortening are non-hydrogenated and free of trans fats.

• Benefits: It functions similarly to Crisco, creating flaky and tender baked goods due to its high melting point. When shopping, it is crucial to look for products certified by the Roundtable on Sustainable Palm Oil (RSPO) to ensure ethical and environmentally responsible sourcing.
• Considerations: Palm oil harvesting has been criticized for its environmental impact, so opting for a certified sustainable brand is essential for conscious consumers.

Coconut Oil: A Versatile Plant-Based Fat

Coconut oil is an excellent plant-based substitute that is naturally solid at room temperature and offers a higher-quality fat profile.

• Versatility: It can be swapped for Crisco in a 1:1 ratio. For a tropical flavor, use unrefined coconut oil. For a neutral taste, refined coconut oil is the best choice.
• Health: While high in saturated fat, it contains medium-chain triglycerides (MCTs) and is less processed than Crisco.

Lard: The Traditional Baker's Secret

Lard, which is rendered pork fat, is another option for achieving exceptionally flaky pastries and pie crusts.

• Texture: High-quality leaf lard is prized for its neutral flavor and superior ability to create a tender, flaky texture.
• Nutrition: Lard contains less saturated fat than butter and has a high percentage of monounsaturated fat. Like other animal products, its health benefits are still debated, but it is a natural, unprocessed fat.

Other Liquid and Fruit-Based Alternatives

For recipes where a solid fat isn't required for texture, like certain cakes or muffins, you can use healthier liquid oils or even fruit purees.

• Liquid Oils (Olive, Avocado, Canola): These oils add moisture but won't provide the structural flakiness of solid fats. Olive oil works well in cakes that complement its fruity flavor, while avocado or high-oleic canola oil are more neutral.
• Fruit Purees (Applesauce, Bananas): Mashed fruits can replace some or all of the fat in quick breads and muffins to reduce calories and fat while adding moisture and natural sweetness. These substitutes will significantly alter the final product's texture and flavor.

Comparison of Crisco vs. Healthier Alternatives

Feature	Crisco	Butter	Sustainable Palm Shortening	Coconut Oil	Lard
Processing	Highly Processed	Minimally Processed	Moderately Processed (Non-hydrogenated)	Minimally Processed	Minimally Processed
Fat Type	Fully Hydrogenated Vegetable Oils (Interesterified)	Dairy Fat (Saturated)	Palm Oil (Saturated, Non-hydrogenated)	Coconut Oil (Saturated, MCTs)	Rendered Pork Fat (Monounsaturated)
Trans Fats	0g per serving*	0g	0g	0g	0g
Saturated Fat	Lower than butter, but still present	High	High	High	Lower than butter
Texture	Flaky, soft baked goods	Flatter, crispier cookies; flavorful crusts	Flaky, soft baked goods (similar to Crisco)	Flaky, softer texture	Flaky, crispy crusts
Flavor	Neutral	Rich, buttery	Neutral	Coconut (can be refined for neutral flavor)	Neutral (Leaf Lard) or slightly savory
Vegan	Yes	No	Yes	Yes	No
Considerations	Contains interesterified fats; lacks nutrients	Water content can affect recipes	Ensure sustainable sourcing (RSPO certified)	High saturated fat; distinctive flavor if unrefined	Source high-quality leaf lard for neutral flavor

Making Smarter Baking Decisions

Ultimately, the quest for a healthy version of Crisco is about redefining what a staple baking fat should be. It shifts the focus from an engineered, processed product to natural, whole-food options. By choosing substitutes like grass-fed butter, sustainably sourced palm shortening, or organic coconut oil, you can improve the nutritional quality of your baked goods without sacrificing taste or texture.

Experimenting with different fat sources will help you discover which works best for your favorite recipes and personal health goals. For some, the natural richness of butter is irreplaceable, while others will appreciate the plant-based reliability of palm or coconut oil. By understanding the properties of each alternative, you empower yourself to make more conscious and healthier choices in the kitchen.

Conclusion

While Crisco has removed trans fats from its formula, it remains a highly processed fat with limited nutritional value. The search for a truly healthy version of Crisco leads instead to a wide array of natural, minimally processed fat alternatives. Options like butter, sustainable palm shortening, coconut oil, and leaf lard each offer unique benefits, from rich flavor to superior flakiness. By exploring these substitutes, you can bake delicious goods while moving toward a cleaner, healthier diet. Making informed choices about your fats is a key step toward a healthier lifestyle.

References

PMF. What You Need to Know About Healthy Fats in Baking. [https://pmf-tr.com/what-you-need-to-know-about-healthy-fats-in-baking/] The Forked Spoon. Shortening vs. Butter: What's the Difference?. [https://theforkedspoon.com/shortening-vs-butter/] Healthline. Shortening: Good or Bad?. [https://www.healthline.com/nutrition/shortening] Wikipedia. Crisco. [https://en.wikipedia.org/wiki/Crisco] Pacific Northwest Cookie Company. Organic Palm Shortening Benefits. [https://pnwcookies.com/blogs/news/organic-palm-shortening-benefits-5-reasons-why-we-love-it] A Couple Cooks. Best Substitute for Shortening. [https://www.acouplecooks.com/best-substitute-for-shortening/]

Frequently Asked Questions

Is Crisco now a healthy alternative since it has no trans fats?

No, while Crisco is now free of artificial trans fats, it is still a highly processed fat that undergoes interesterification and offers no significant nutritional value. Many health experts consider less processed, natural fats to be healthier alternatives.

Can I simply replace Crisco with butter in my baking recipes?

Yes, you can substitute butter for Crisco, typically in a 1:1 ratio. However, butter's water content and lower melting point will affect the final product's texture. Cookies may spread more and be crispier, and pie crusts might be less flaky.

What is a good vegan or plant-based substitute for Crisco?

For a vegan alternative, coconut oil is an excellent choice, as it is naturally solid at room temperature. Alternatively, sustainably sourced palm shortening mimics Crisco's function closely and is also plant-based.

Does using coconut oil leave a coconut flavor in baked goods?

Using unrefined coconut oil will impart a subtle coconut flavor. If you want a neutral taste, opt for refined coconut oil, which has a minimal flavor impact.

What's the best substitute for a flaky pie crust?

For a flaky pie crust, many bakers swear by using high-quality leaf lard or a combination of butter and shortening. Lard is particularly known for creating light and flaky textures.

Are there lower-fat substitutes I can use instead of Crisco?

Yes, for recipes like quick breads and muffins where moisture is the main goal, you can replace some or all of the fat with fruit purees like unsweetened applesauce or mashed bananas. This will significantly reduce the fat and calorie content.

Is it true that Crisco has less saturated fat than butter?

While Crisco may claim to have less saturated fat than butter per serving, it is still composed of fully hydrogenated oils and lacks the nutrients of natural fats. Ultimately, many consider butter to be the healthier choice due to its less processed nature.