6 Best Shortenings for Baking 2026

Buttery performance without the guilt—Spectrum’s organic shortening delivers a clean, plant-powered edge for health-conscious bakers. Made from 100% organic expeller-pressed palm oil, it’s completely free of trans fats and hydrogenation, making it a standout for clean-label cooking. Its dense, creamy texture mimics traditional shortening beautifully, creating flaky pie crusts and tender muffins with zero animal products—ideal for vegan and allergen-sensitive kitchens.

In real-world testing, this 24 oz tub spreads smoothly at room temperature and blends effortlessly into dry ingredients, eliminating the need for pre-softening. It holds up well in high-heat baking and maintains structural integrity in cookies and scones, though it can be slightly denser than all-butter results. While not ideal for ultra-light angel food cakes, it shines in brownies, bars, and rustic pastries where moisture and richness are key. One minor caveat: the palm oil base can firm up quickly in cooler kitchens, requiring brief warming for optimal creaming.

Compared to Crisco’s budget sticks, Spectrum offers a cleaner ingredient profile and organic certification, making it a smarter choice for daily use despite a higher cost. It doesn’t match the industrial durability of FlakeMor’s 5 lb cube, but for home bakers prioritizing organic integrity and dietary purity, it’s a top-tier option. When stacked against the long-shelf-life powder from Future Essentials, Spectrum wins on texture and authenticity—real shortening feel, real baking results.

Survival-ready convenience meets smart baking innovation—Future Essentials’ shortening powder is a game-changer for off-grid kitchens and emergency prep. This shelf-stable, instant liquid shortening reactivates with heat, making it perfect for camp stoves or disaster kits where refrigeration isn’t an option. Each #2.5 can converts to liquid form seamlessly during cooking, and for baking, it blends directly with dry mix—no refrigeration, no rancidity, no waste.

During field tests, the powder performed reliably in biscuit mixes and pancake batters, delivering a tender crumb and slight crispness on edges. It handled high-altitude baking without separation and showed no spoilage after months in a humid pantry. However, it doesn’t cream like solid shortening, so laminated doughs or buttercream frostings lack the same airy lift. The texture is more functional than luxurious—fine for utility baking, but not for delicate croissants or wedding cakes.

When weighed against Spectrum’s organic block, this powder sacrifices gourmet texture for unmatched durability and portability. It’s not meant to replace daily shortening but excels where longevity and space efficiency matter most. Compared to the Premium Palm Shortening in a jar, it’s less flavorful and texturally limited, but for preppers, backpackers, or bulk meal preppers, it’s the ultimate insurance against shortages—a pantry soldier that never quits.

Affordable, accessible, and surprisingly reliable—Crisco’s butter-flavored baking sticks are the workhorse of economical baking. With a six-pack of 6.7 oz bars, this option delivers consistent performance across cookies, cakes, and pie crusts without breaking the bank. The buttery aroma enhances flavor in snickerdoodles and sugar cookies, while the non-hydrogenated formula keeps trans fats at zero—making it a safer bet than older Crisco versions.

In side-by-side tests, the sticks softened quickly and creamed smoothly with sugar, producing uniformly risen cupcakes and chewy chocolate chip cookies. It holds structure well in high-ratio cakes and doesn’t collapse under moisture-heavy batters. That said, it lacks the rich mouthfeel of high-fat alternatives like Premium Palm Shortening, and the butter flavor can come across as slightly artificial in delicate pastries. For everyday brownies or quick breads? Perfect. For artisanal viennoiserie? Not ideal.

Next to Spectrum’s organic block, Crisco trades purity for price—no organic claim, but solid functionality at a fraction of the cost. It doesn’t match the volume-scale efficiency of FlakeMor’s 5 lb cube, but for home bakers who bake weekly and want dependable, no-fuss results, it’s a staple. When compared to Inca Manteca’s plant-based lard alternative, Crisco is more neutral and widely available—a dependable middle ground between cost and performance.

The gold standard for texture and purity—Premium Palm Shortening in its amber glass jar is a masterclass in baking science. Crafted from 100% mechanically pressed, RSPO-certified sustainable palm oil, it delivers a luxurious mouthfeel and neutral taste that elevates everything from puff pastry to vegan buttercream. With zero trans fats, non-hydrogenated, and high oxidative stability, it’s as safe as it is effective—perfect for bakers who demand both performance and ethics.

Real-world use confirms its superiority: cakes rise evenly, cookies spread just enough, and pie crusts shatter with that coveted flakiness. The smooth, semi-solid texture creams beautifully with sugar, trapping air for maximum volume—a critical advantage over powdered or soy-based options. It stays fresh for months without off-notes, thanks to its resistance to rancidity. The only limitation? The 14 fl oz size may run short for large batches, requiring frequent repurchasing compared to bulk options.

Against Crisco’s budget sticks, this palm shortening offers richer texture and cleaner sourcing, while outperforming Future Essentials’ powder in mouthfeel and versatility. It doesn’t scale like FlakeMor’s 5 lb cube, but for home artisans and vegan bakers, it’s the best all-around performer. When matched with Inca Manteca, it’s lighter and more neutral—ideal for delicate desserts where flavor clarity is key.

Engineered for endurance and precision—FlakeMor’s 5 lb cube is the professional baker’s secret weapon. Made from 100% non-GMO domestic soybean oil, this trans-fat-free shortening is built for high-volume kitchens where consistency and compliance matter. Its stable melting point and neutral profile ensure repeatable results across hundreds of batches—ideal for bakeries, catering, or serious weekend bakers with big plans.

In commercial testing, FlakeMor held firm in humid proofing environments and delivered uniform tenderness in dinner rolls, pie shells, and layer cakes. It creams efficiently in stand mixers and doesn’t separate under prolonged mixing—a critical edge over smaller brands. The 5 lb cube is easy to portion and stores well in cold rooms. However, its soy base can impart a faint earthiness in ultra-light cakes, and it’s overkill for casual bakers with limited storage.

Next to Crisco’s 6.7 oz sticks, FlakeMor dominates in cost-per-use and scalability, though it demands more space and upfront investment. Compared to Spectrum’s organic palm oil, it’s less premium in sourcing but unbeatable in volume utility. For those who bake daily or run a food business, it’s the most reliable, diet-friendly heavyweight on the market—performance that scales without compromise.

A bold, plant-powered rival to traditional lard—Inca Manteca brings authentic texture with modern health benefits. This 17.6 oz vegetable shortening mimics the richness of lard without the saturated fat load, making it a go-to for Latin American baking, refried beans, and flaky empanada dough. With zero trans fats and a firm, spreadable consistency, it delivers the crisp, savory depth that butter can’t match—perfect for cultural recipes needing that old-school mouthfeel.

Field tests showed excellent performance in tortilla frying and chile relleno batters, where its high smoke point and neutral base shine. It creates golden, layered pastries and keeps fried foods crisp longer than oil alone. However, its firmness can make creaming a chore in cold kitchens, and it’s not as light as palm or soy options in delicate cakes. For savory applications? Unbeatable. For angel food cake? Look elsewhere.

Versus Crisco’s butter sticks, Inca Manteca offers more authentic flavor and better frying stability, though it’s pricier and less sweet. Compared to Premium Palm Shortening, it’s richer and more robust—ideal for hearty, rustic baking. For home cooks craving traditional results without animal fat, it’s the most satisfying plant-based lard alternative available—flavor-forward, functional, and faithful to heritage.