Can I Substitute Coconut Oil for Shortening in Frosting?

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In order to make frosting with a texture that is airy and fluffy, you need to use shortening, which has such features. But, in today’s world, there are a lot of individuals who would rather choose other options, and one of these other options is coconut oil. You may be curious about whether or not using coconut oil as a replacement for shortening in cooking and baking would result in the same results when it comes to making the frosting. Thus, you may ask:

Can I substitute coconut oil for shortening in frosting? Yes, you can substitute coconut oil for shortening in frosting. Coconut oil has a similar texture to shortening. Thus, you can achieve a light and airy frosting when you use this product as an alternative to shortening.

There are two primary reasons why people prefer using various types of alternatives to shortening. Maybe they do not have any shortening in their kitchen or they are looking for an alternative that has less trans fat. If you ever decide to create the frosting, coconut oil is a fantastic ingredient to use.

One thing to keep in mind is that there will be a minor alteration in texture; thus, being familiar with these alterations might assist you in modifying the recipe. It is necessary for the shortening to have the same consistency and characteristics as the frosting in order to get a fluffy and light frosting.

This article will provide you with an in-depth look at how you can use coconut oil as an alternative to frosting and how you can tweak your recipe to create your frosting even if you do not use shortening. You are able to make the required modifications during the preparation process if you do not want to use shortening and would rather use alternatives that are better for your health, such as coconut oil.

Let’s not waste any more time and get right in, shall we?

Can I use coconut oil for shortening in frosting?

In place of shortening, you may certainly try using coconut oil in the icing. In most cases, you may replace shortening in frosting with coconut oil instead of using the shortening. Coconut oil is a far better source of fat for the body than other fats such as shortening and lard.

In a similar manner, you are free to use coconut oil in place of butter or margarine in any recipe that calls for those other fats. You will also note that the viscosity of coconut oil is quite similar to that of butter.

Even though it has a higher total fat level than shortening, coconut oil is sometimes recommended as a replacement for shortening because of the beneficial fats that it contains.

The end product will most likely seem to be quite close to butter in appearance. If you use coconut oil, you could get a whiff of coconut every once in a while, which is another thing to keep in mind since coconut oil occasionally has a flavor that tastes like coconut.

Can coconut oil be used in place of butter in frosting?

You may make the frosting using coconut oil instead of butter, that is not a problem at all. When you don’t want to use butter, you may use shortening-like coconut oil instead since it has a comparable consistency. One further benefit of using coconut oil is that it is suitable for vegans to consume.

Remember that the frosting will have a bit of coconut taste if you use coconut oil as a substitute to butter in the frosting; this is something you should keep in mind when making the substitution. It’s possible that some people may like the flavor, while others will find it to be off-putting.

If you fall into the second category, you may want to consider purchasing refined coconut oil rather than unrefined. You will get the same delicate taste profile with this procedure that you would achieve using shortening.

While creating your frosting, it is also advised that you do not let the coconut oil melt all the way before continuing on with the recipe. As the liquid would not be solid, but it also will not be totally fluid, room temperature is the temperature that would be most appropriate for it to be at.

What role does shortening play in frosting?

You may make a frosting that is airy and fluffy with the assistance of shortening, and it will also give a taste that is unremarkable and will help cut the richness of the butter. To put it another way, if you do not have any shortening on hand or if you do not choose to use it, you will need to find a way to make up for the lack of the fat in your frosting that is responsible for its lightness and fluffiness.


To summarize, coconut oil may be used in place of shortening when it comes to the preparation of frosting. The texture of coconut oil is often described as being quite similar to that of shortening. Hence, if you use this product as a substitute to shortening, you will be able to accomplish a frosting that is light and airy, and this is something that you will want to do.

Individuals often turn to other alternatives to shortening for two primary reasons, and the fact that both of these arguments are valid explains why this occurs. Either there is a desire for something that has a lower trans fat level, or there is not enough shortening in their kitchens to satisfy that demand. In any case, if you are creating frosting, you may use coconut oil instead of butter as a replacement for the butter.


Can I use coconut oil instead of shortening for frosting?

Absolutely. Coconut oil is distinct from canola oil, vegetable oil, and its other oil siblings because it is naturally solid at room temperature. Nevertheless, if the temperature of the room where the oil is stored rises to 76 degrees Fahrenheit or higher, the oil will begin to melt. Use an equal amount of shortening and coconut oil in place of the shortening in your recipe.

What can I substitute for shortening in frosting?

Lard is the product that most closely resembles shortening. Moreover, it is composed entirely of fat and may be solidified even when left at room temperature. While lard may be used in place of shortening in a ratio of 1:1, some bakers recommend using a slightly less amount of lard, in the ratio of 7/8 cup of lard to 1 cup of shortening.

Can I substitute coconut oil for butter in frosting?

It is possible to make frosting using coconut oil instead of butter by using the same amount of each ingredient. Nevertheless, since coconut oil is liquid at room temperature, you may need to refrigerate your frosting in order to prevent it from melting. The icing will also take on a taste of coconut as a result of this.

How do you make shortening with coconut oil?

The Most Ideal Replacement for Shortening
If you don’t want to utilize shortening, you have a lot of alternatives to choose from! This is the most effective alternative to shortening that may be used in recipes and baking.
The amount of butter needed to make one cup of shortening is one cup plus two teaspoons.
One cup of coconut oil to one cup of shortening is the ratio.
Nov 27, 2019

Why do you use shortening in frosting?

Shortening contributes to the texture and stability of food in the same way as butter contributes to flavor. A light and airy frosting is easier to make with the aid of shortening, which also contributes a flavorless component that helps balance out the butter’s inherent richness.

Does coconut oil go rancid?

While it has a lengthy shelf life, coconut oil is nevertheless a perishable product that will eventually become rancid. If you store coconut oil in an airtight container and keep it in a cold spot, you may extend the amount of time that it will remain usable. You should only use coconut oil if you are certain that it has not gone bad. Immediately throw away any coconut oil that has gone bad.

Which shortening is best for frosting?

Because of this, the texture that is produced by vegetable shortening is one that is light and airy, making it an excellent choice for icing cakes and cupcakes. In addition to this, it is quite sturdy and hard, which makes it an excellent material for piping or decorating.

Can I use oil instead of shortening?

In most cases, the answer is yes; you may replace shortening in cake recipes with vegetable oil instead. If you want to use oil instead of shortening in your cake recipe, it is important to first consult the directions for your particular layer, sheet, pound, or bundt cake, and then proceed from there.

What is the purpose of shortening in buttercream?

As the melting temperature of shortening is greater than that of butter, the buttercream in your piping bag will not melt as rapidly when you handle it. When temperatures are high, decorations tend to hold their shape better. Since it has a greater melting point, frosting cannot spread or lose its form when it is piped because of this property. The use of shortening results in a texture that is airy and fluffy.

What happens when you substitute coconut oil for butter?

In baking, coconut oil may be used in lieu of butter at a ratio of 1:1; however, the flavor may be altered significantly due to the fact that different kinds of coconut oil have varying degrees of influence on flavor. Unrefined coconut oil often has a flavor that is more characteristic of coconut than its refined counterparts do. It works very well in dishes that call for tastes reminiscent of the tropics or of rich chocolate.