Substitutes for shortening in frosting

Updated April 17, 2017

The basic recipe for cake frosting consists of creamed fat, icing sugar and flavour extracts. Many recipes use shortening because it's less expensive and can withstand higher temperatures than the traditional butter. Shortening is partially hydrogenated vegetable oil and contains unhealthy trans fats; it also has a greasy, heavy mouth feel. If you want a healthier substitute for shortening, dislike the taste or have simply run out, you have several alternatives.


Replace shortening with butter and you'll have buttercream frosting with a rich flavour and creamy texture. Buttercream is softer than icing made with shortening and melts more easily if left in a warm place. For a healthier version, use a low-fat butter; however, keep in mind that your frosting needs some fat for quality results. Achieving a bright white frosting is also difficult due to the colour of butter, but frosting whiteners are available at some cake supply stores.

Margarine or Spreads

Just like butter, margarine can be a substitute for shortening in frosting. Margarines can contain various vegetable oils, some butter, milk products or added health ingredients like omega fatty acids. The basic type usually includes an emulsified blend of vegetable oils and skimmed milk. Margarine is also usually less expensive and more stable at room temperature than butter.

Cream Cheese

Cream cheese contains less fat and more protein than shortening, especially when you use a low-fat variety. You will achieve the bright white colour, but it does bring a different flavour. The tang of a cream cheese frosting adds complexity and complements most cakes very well, especially red velvet or chocolate. A basic recipe usually calls for cream cheese, icing sugar and vanilla.

Sour Cream or Yogurt

Frosting made with sour cream or yoghurt, particularly Greek yoghurt because of its thick consistency, is the healthiest version you can make. Frosting made solely with sour cream or yoghurt has a thinner consistency and is much lighter in texture than frosting made with butter or shortening. It has a slight tart or tangy flavour. You can also add sour cream or yoghurt to the butter in buttercream frosting to give you the flavour without giving up that traditional creamy taste.

Other Nondairy Options

To make a vegan or nondairy frosting, use soy margarine or any nondairy milk like soy, rice or almond. You can also add soy milk powder to improve creaminess. You can make frosting with refined coconut oil, which comes in solid form, along with coconut milk for a real coconut flavour. Coconut oil has a low melting point, so keep it in a cool place. You can also use nut butters, like peanut, in frosting. Because of nut butters' thickness, many recipes call for the addition of another ingredient like cream or butter, in which case you can use a nondairy milk or cream.

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About the Author

Stefano Marrero has been writing since 1992. He has contributed to various websites, including Octane360, covering everything from Sony televisions to potholes. Marrero has also written for several urban magazines and blogs. He graduated with a Bachelor of Arts in psychology from California State University, Long Beach.