Will butter work in raw frosting?

Yes — butter creams to 1.5x volume in 4-5 minutes of paddle-mixing at 65°F. The 16% water content thins frosting slightly versus shortening; reduce milk or cream by 1 tablespoon per cup. Butter melts at 92°F so frosting softens fast in warm rooms; refrigerate piped decorations.

Can I use liquid oil in raw cookie dough?

Only in dough where structure comes from oats, dates, or nut butters rather than fat plasticity — no-bake oat bars, peanut-butter-oat balls. Liquid oil won't hold piped peaks or shaped cookies. For shaped raw doughs (refrigerator cookies) reach for solid-fat substitutes: butter, lard, margarine.

Does cream cheese work in raw pie crust?

Yes — cold cubed cream cheese at 1:1 cup creates tender-flaky dough with slight tang. Chill to 40°F before cutting into flour; warmer than 50°F it smears instead of cubing. The 33% fat plus 55% water plus protein composition produces a unique texture: tender like shortening dough plus a touch of dairy character.

shortening substitute
for raw.

Raw applications for shortening are a narrow set — frosting bases, no-bake cookie dough, raw piecrust assembled before chilling. The fat's 70°F plastic state lets it cream with sugar and air to 1.5x volume in 4 minutes of paddle-mixing, holding peaks for piping. Substitutes must hold air at room temp without melting (rules out warm liquid oils) and match the neutral flavor that lets sugar and vanilla carry the dish. Cream cheese and chilled butter cubes excel here.

top substitutes

Cooking And Salad Oil

3.3best for raw

1 cup : 1 cup

Use 7/8 cup liquid oil per cup shortening; works in quick breads and cakes, not flaky pastry

3.3

adjustment for raw

Use 7/8 cup neutral oil per 1 cup shortening for raw applications — liquid oil works only in fully blended raw formats: no-bake cookie dough, pourable frosting glazes. Skip for piped frostings or buttercream; liquid oil won't hold air or piped peaks. The neutral flavor suits raw nut-butter cookies and oat-bar bases.

Avocado Oil

3.3best for raw

3/4 cup : 1 cup

Use 3/4 cup liquid oil; best for quick breads

3.3

adjustment for raw

Use 0.75 cup avocado oil per 1 cup shortening in raw cookie dough or no-bake bars where structure comes from oats, dates, or nuts rather than the fat itself. Avocado oil brings a slight grassy note that may show through in delicate flavors; refined avocado oil reads more neutral but costs more. Skip for raw frosting peaks.

Butter

6.7

1 1/8 cup : 1 cup

Use equal amount butter; adds richer flavor and golden color to baked goods and pie crusts

6.7

adjustment for raw

Use 1.125 cups butter per 1 cup shortening for raw frosting and pastry — the volume adjustment compensates for butter's 16% water. For raw applications below 70°F, butter's plasticity matches shortening within 10°F. Above 75°F room temp, butter softens to slick and won't hold piped peaks; chill mixing bowl in advance.

show 4 more substitutes

Coconut Oil

6.7

1 cup : 1 cup

Same solid texture, works well in baking

6.7

Cream Cheese

6.7

1 cup : 1 cup

Cold, cubed for pie crust; makes tender flaky dough

6.7

Palm Oil

5.0

1 tbsp : 1 tbsp

Same semi-solid consistency

5.0

Margarine

3.3

1 cup : 1 cup

Softer texture; chill before cutting into pastry dough, works 1:1 in cookies and cakes

3.3

shortening substitute
for raw.

top substitutes

Cooking And Salad Oil

Avocado Oil

Butter

Coconut Oil

Cream Cheese

Palm Oil

Margarine

other things you can make with shortening

things people ask

shortening substitutefor raw.

top substitutes

Cooking And Salad Oil

Avocado Oil

Butter

Coconut Oil

Cream Cheese

Palm Oil

Margarine

other things you can make with shortening

things people ask

shortening substitute
for raw.