Understanding the Name: From Lard to Shortening
For many years, the word "shortening" was a general term that referred to any fat that was solid at room temperature and used in baking. Lard, or rendered pig fat, was the most common form of shortening for centuries. However, the landscape of cooking fats changed dramatically in the early 1900s with the invention of vegetable shortening. Created as a cheaper, shelf-stable, and initially perceived "healthier" alternative, it quickly became a staple in American households, with brands like Crisco becoming synonymous with the product itself. Therefore, what is colloquially known as vegetable lard is accurately called vegetable shortening.
What is Vegetable Shortening?
Vegetable shortening is a solid, white, or off-white processed fat made from liquid vegetable oils, such as soybean, palm, or cottonseed oil. The key to its solid form is a manufacturing process called hydrogenation, which adds hydrogen to the oil molecules. This process transforms the liquid oil into a semi-solid fat with a butter-like texture. Unlike butter or lard, vegetable shortening has a neutral flavor, making it a highly versatile ingredient that won't interfere with the taste of your baked goods. It is also 100% fat, containing no water or dairy, which provides distinct advantages in certain recipes.
Lard vs. Vegetable Shortening: A Key Comparison
While they can often be used interchangeably, there are crucial differences between lard and modern vegetable shortening that can affect your final dish. These distinctions cover their origin, flavor, texture, and nutritional profile.
| Feature | Vegetable Shortening | Lard |
|---|---|---|
| Origin | Hydrogenated vegetable oils (e.g., soybean, palm, cottonseed) | Rendered animal fat (specifically pork) |
| Flavor | Neutral, flavorless, ideal for delicate recipes | Distinct, savory, rich pork flavor in traditional versions; leaf lard can be milder |
| Texture (Baking) | Creates tender, flaky, and crumbly baked goods due to high fat content | Also creates excellent flaky and tender pastries, especially leaf lard |
| Stability | Shelf-stable and maintains structure, excellent for frosting | Softer and more pliable, with a lower melting point than shortening, can lend a richer flavor |
| Dietary | Vegan and dairy-free | Not suitable for vegan or vegetarian diets |
| Health | Modern versions are trans fat-free; check labels | Contains no trans fats in unhydrogenated form, lower in saturated fat than butter |
Why Use Vegetable Shortening in Baking?
Its unique properties make vegetable shortening invaluable in a baker's arsenal. One of its main benefits is creating a "short" dough. Unlike butter, which contains about 20% water, shortening is 100% pure fat. When you "cut in" shortening to a flour mixture, it coats the flour particles, preventing the gluten strands from developing and becoming elastic. This results in a crumbly, tender, and flaky texture, which is highly desirable for items like pie crusts, biscuits, and scones.
Furthermore, its high melting point is a major advantage for icings and frostings. A buttercream frosting made with shortening will hold its shape far better than one made solely with butter, especially in warmer temperatures. This stability allows for intricate piping and a smoother finish. Its neutral flavor also ensures that the shortening doesn't overpower the other elements of your recipe.
Common Brands and Variations
When you head to the grocery store, you'll find vegetable shortening alongside cooking oils and other fats. The most recognizable brand in the United States is Crisco, which first appeared in 1911 and quickly gained popularity. Other brands and variations exist, including organic shortenings and those with added flavors, such as a buttery flavor.
Some regions also have their own popular versions. For example, in Australia, a vegetable shortening made primarily from coconut oil is known as Copha. It's always best to read the label and choose the product that best suits your recipe and dietary needs.
The Health Debate: Modern Shortening vs. The Past
For many years, vegetable shortening was demonized due to its trans fat content. The hydrogenation process used to create the fat initially produced partially hydrogenated oils, which were later found to be harmful to heart health. However, the FDA banned artificial trans fats in 2020, and modern vegetable shortenings have been reformulated to use fully hydrogenated oils, making them trans fat-free.
While modern shortening no longer poses the same trans fat risk, it is still a processed food. Many food enthusiasts and chefs have rediscovered the culinary benefits of high-quality lard, which contains no trans fats in its unhydrogenated form. The choice between the two often comes down to personal preference, flavor, dietary needs (e.g., vegan), and the specific requirements of a recipe. For more on how modern shortening has evolved, you can read more here: America's Test Kitchen Explains What Exactly Shortening (Crisco) Is.
How to Use Vegetable Shortening
Using vegetable shortening is straightforward in most baking applications. To get that signature flaky pie crust, the shortening is typically cut into the flour using a pastry blender or two knives. The goal is to leave small, pea-sized pieces of fat marbled throughout the dough. For creamy frostings, it is creamed with sugar and other ingredients. It can also be used for deep frying due to its high smoke point, which prevents food from becoming greasy.
In conclusion, while vegetable lard isn't an official name, its more common moniker is vegetable shortening. This processed, plant-based fat has distinct advantages over its animal-based counterpart, lard, particularly for vegan baking and creating stable frostings. Its neutral flavor and ability to create a tender, flaky texture make it a valuable and versatile fat in both commercial and home kitchens.
