Vegetable Shortening
Oil And FatOilNeutralCleanRichWaxyOily
Nutrition (per 100 g)
- Calories
- 884
- Protein (g)
- 0
- Fat (g)
- 100
- Carbs (g)
- 0
- Fiber (g)
- —
- Sodium (mg)
- 0
Pure fat with no carbohydrates or protein; its plasticity and melting point help create flaky, tender textures.
Storage
- Room temp: up to 270 days
- Refrigerated: up to 365 days
- Frozen: up to 540 days
Vegetable shortening is a white, semi-solid fat sold in blocks or tubs. It has a neutral flavor and a creamy, scoopable texture that turns crisp and flaky when baked; it resists smoking in moderate-heat frying. Bakers use it to tenderize pie crusts and cookies, stabilize frostings, and laminate doughs.
Developed in the early 20th century from hydrogenated vegetable oils, it became a staple of American baking and commercial frying. Modern versions may use fully or partially hydrogenated or interesterified oils, and are produced worldwide.
Common Pairings
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Substitutions
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Recipes with Vegetable Shortening
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