Crisco, a popular vegetable shortening, is used to achieve a tender, flaky texture in baked goods. It's solid at room temperature and is 100% fat, unlike butter, which contains water. For those seeking an alternative, especially a less processed one or one made without palm oil, understanding your options is key.
The Top Contenders: Coconut Oil and Vegan Butter
Coconut Oil
Coconut oil is one of the most popular and versatile vegan alternatives to Crisco. Like shortening, it is solid at room temperature (below 76°F or 24°C) and can be used in a 1:1 ratio for most baking recipes. It works exceptionally well in pie crusts, cookies, and other pastries where a solid fat is needed to create flakiness and structure.
- Refined vs. Unrefined: The main difference between the two is flavor. Refined coconut oil has been deodorized, giving it a neutral flavor that won't interfere with your recipe's taste. Unrefined (virgin) coconut oil retains its distinct coconut flavor and aroma, which can be a delicious addition to certain baked goods, but may be unwanted in others.
- Best Uses: Excellent for flaky pie crusts and tender cookies. It can also replace melted shortening in cakes and muffins, adding moisture and a fine crumb.
- Considerations: Its lower melting point means baked goods like cookies may spread more than with Crisco. For frostings, it's less stable and can melt easily in warmer temperatures.
Vegan Butter
Vegan butter, typically sold in sticks, is another fantastic option that closely mimics dairy butter's function and flavor. It is an emulsified product, meaning it contains some water, similar to butter, but is entirely plant-based. This water content is what creates steam during baking, contributing to the airy and flaky layers of pastries.
- Cultured vs. Uncultured: Some vegan butters, like those from Miyoko's Creamery, are cultured, which gives them a richer, tangier flavor profile similar to European-style dairy butter. Other brands offer a more neutral taste. Always check the ingredients, as some contain palm oil.
- Best Uses: Ideal for recipes where a rich, buttery flavor is desired, such as cookies, biscuits, and frostings. It creams beautifully with sugar for cakes and cookies.
- Considerations: Because of its water content, some bakers recommend adding an extra tablespoon per cup when replacing shortening to account for the difference in fat concentration. It has a lower melting point than shortening, so recipes may require more chilling time.
Other Plant-Based Alternatives
Vegetable Oil
For recipes that call for melted shortening or oil, a liquid vegetable oil like canola, sunflower, or olive oil can be a simple substitution.
- Best Uses: Cakes, muffins, and quick breads where a liquid fat works best. Also suitable for frying.
- Considerations: Not suitable for recipes requiring a solid fat, like flaky pastries or cookies where creaming is necessary. Different oils have varying flavor profiles, so choose one that complements your recipe.
Mashed Banana or Applesauce
These fruit purées can serve as a fat replacer, particularly for melted shortening, and offer a healthier, lower-fat option.
- Best Uses: Cakes, muffins, and brownies, where the added moisture is a benefit. Can add natural sweetness, potentially allowing you to reduce sugar.
- Considerations: The final product will have a distinct flavor and a denser, moister texture. The fat content is significantly lower, so it's not a direct textural replacement for shortening.
Comparison of Vegan Alternatives to Crisco
| Characteristic | Coconut Oil | Vegan Butter | Liquid Vegetable Oil | Fruit Purées |
|---|---|---|---|---|
| Best For | Flaky pie crusts, cookies, general baking | Buttery flavor, creamed frostings, biscuits | Cakes, muffins, frying, sauteing | Healthier, low-fat moist baked goods |
| Texture | Tender and flaky (solid), adds moisture (melted) | Light, fluffy, buttery, flaky | Dense, moist crumb (in baked goods) | Denser, moister, often chewy |
| Flavor | Neutral (refined) or coconut (unrefined) | Buttery (can be cultured) | Varies, can be neutral (canola) or strong (olive) | Sweet, fruity, distinct |
| Ratio | 1:1 replacement for Crisco | Typically 1:1, sometimes adjust for water | 1:1 replacement for melted shortening | Varies, often 1/2 amount of shortening |
| Price | Affordable to moderately priced | Moderately priced to expensive | Affordable | Affordable, often homemade |
Making the Right Choice for Your Recipe
Choosing the right vegan alternative depends entirely on your recipe's requirements and your personal preferences. For recipes demanding a flaky texture, like biscuits and pie crusts, coconut oil is the most direct analogue to solid shortening. To achieve a rich, buttery flavor, vegan butter sticks are the clear winner. For moist cakes and muffins, liquid vegetable oil or even fruit purées can provide excellent results with nutritional benefits.
Ultimately, understanding the function of the fat in your recipe is the most important step. Crisco's unique properties—100% fat content and high melting point—are what make it so effective for certain tasks. By matching these properties with the right plant-based alternative, you can create delicious vegan baked goods without compromising on taste or texture.
Conclusion
The array of vegan alternatives to Crisco provides excellent, and in many cases healthier and more flavorful, options for plant-based baking. Whether you choose refined coconut oil for its neutral performance in flaky crusts, vegan butter for its rich, creamy flavor in frostings, or liquid oil for moist cakes, a suitable substitute exists for virtually any recipe. By understanding the distinct properties of each alternative, you can confidently replace Crisco and elevate your vegan baking.
Recipe for Simple Coconut Oil Pie Crust
For a perfectly flaky, vegan pie crust using refined coconut oil, follow these steps:
- Combine Ingredients: In a food processor, combine 2 ½ cups all-purpose flour and 1 tsp salt. Pulse a few times to mix. Add 1 cup of cold, solid refined coconut oil (in small pieces) and pulse until it resembles coarse crumbs.
- Add Liquid: Slowly stream in 6–8 tablespoons of ice-cold water, pulsing just until the dough comes together. Do not overmix.
- Chill and Roll: Divide the dough in half, form each into a disk, and wrap in plastic wrap. Chill for at least 30 minutes. Roll out on a lightly floured surface and transfer to your pie dish.
- Bake: Bake as directed for your chosen pie filling, or par-bake for custard pies.
Making Vegan Buttercream Frosting with Vegan Butter
For a classic buttercream that holds its shape, vegan butter is the ideal choice.
- Cream the Butter: In a stand mixer with the paddle attachment, beat 1 cup of softened vegan butter sticks (not tub spread) on medium-high speed until creamy and pale.
- Add Sugar: Slowly add 3–4 cups of powdered sugar, mixing on low speed until combined, then increase speed to high and beat for 3–5 minutes until light and fluffy.
- Mix in Liquid: Add 2 tablespoons of plant-based milk and 1 tsp vanilla extract. Beat until smooth. If frosting is too thin, add more powdered sugar; if too thick, add more milk, one teaspoon at a time.
Frequently Asked Questions
What makes Crisco shortening different from butter? Crisco is 100% fat, while butter contains approximately 80% fat and 20% water. This high fat content and higher melting point make Crisco ideal for creating soft, tender, and less spread-out baked goods.
Is it always okay to use a 1:1 substitution for Crisco? It depends on the substitute. Refined coconut oil can be a 1:1 swap in many cases. However, when using vegan butter (which contains water), some bakers recommend using slightly more or adjusting other liquids to account for the difference in fat content. For fruit purées, the ratio is typically 1/2 the amount of shortening to compensate for lower fat.
Will using coconut oil make my food taste like coconut? Using refined coconut oil results in a neutral flavor. For recipes where a coconut flavor is welcome, unrefined (virgin) coconut oil can be used.
What is the best alternative for flaky pie crusts? Solid, cold refined coconut oil is excellent for achieving a flaky texture similar to Crisco. Using cubed, frozen vegan butter and a cold technique (like with a food processor) can also produce outstanding, flaky vegan pie crusts.
Can I use liquid vegetable oil instead of Crisco? You can only use liquid vegetable oil for recipes that call for melted shortening or a liquid fat, such as many cake or muffin recipes. It is not a suitable substitute for creaming or making flaky pastries, as it lacks the solid structure required.
What should I use for vegan buttercream frosting? Vegan butter sticks are the best option for a stable, creamy buttercream frosting. They have the right consistency to be creamed with powdered sugar, creating a light and fluffy result that holds its shape well.
Are all vegan butters created equal? No. Vegan butter products vary in their base oils (e.g., coconut, palm kernel, cashew) and whether they are cultured. These differences affect flavor, melting point, and performance, so it's best to find a brand you like for your specific baking needs.
