“Can I use oil instead of shortening in my cookie recipe?”

“Can I use whipped margarine in my pie crust?”

“When can I substitute oil for shortening in my recipes?”

These types of questions were received on our Taste of Harvest evaluation last year. Here are some tips for successfully using different types of fat.

Different fats provide different functions in recipes. In cookies and cakes, fat is “creamed” to hold air. In a piecrust, the fat is needed so “pockets” of fat will create a flaky crust when baked. Interchanging different kinds of fat sometimes results in flops—still edible—but not desirable!

Generally, if a recipe calls for melted shortening or shortening, melted, then oil can be substituted. The recipe has been developed for fat in a liquid form. So, go ahead and use oil.

What if your recipe calls for solid shortening or margarine? Here are the substitution options for 1 cup solid shortening:

What if your recipe calls for butter and you want to use shortening? One cup of butter equals:

Read the label when substituting fat. One can purchase “whipped” shortenings and “whipped” margarines. The added air and water in some cases will only set you up for a baking flop.

Other alternatives for fat includes prunes (dried plum puree), yogurt and applesauce. They can all be used as substitutes for part or all of the fat or oil in a recipe.

As a guide, applesauce and yogurt can replace an equal amount of fat in a recipe. For prune butter or puree, use half the amount of the fat called for in the recipe and leave out all the fat. To make prune butter, blend 12 ounces pitted prunes and ½ cup hot water in a food processor or blender. Process until smooth. Keep refrigerated. Prune butter is delicious in gingerbread, muffins and oatmeal cookies.

An easy way to reduce the sugar, fat or salt in a recipe is to use the next lowest common measurement. For example, if 1 cup of margarine were called for, use ¾ cup—the next lowest common measurement. Otherwise you’ll be spending your time dividing and multiplying fractions and only getting confused.

When you do make substitutions that are acceptable, be sure to make a note on your recipe for future reference.

Source: Altering Recipes, North Central Regional Extension Publication 473