I would like to try the buttercream dream recip on this site. I've read so many comments about the wonders of hi-ratio shortening and how it should not be substituted. I live in South Africa and we don't have any of the brands I've seen mentioned on this site. I came across three brands of fats that is available here and I was wondering if anyone can recommend one that can be used as a good substitute for the ones called for in the recipes. I know it is a lot of reading but I will really appreciate it. Here goes:
A specialised, high-ratio, aerated shortening manufactured from a blend of refined and deodorised edible vegetable oils with a high level of emulsifiers. It is used in the manufacture of high-ratio slab cakes, sponges, swiss rolls and cake pre-mixes where the maximum absorption of liquids and sugars are critical to the end product performance.
A top quality white creaming margarine produced from a blend of refined and deodorised vegetable oils. Due to a unique manufacturing process and inclusion of special emulsifiers, it whips to a Specific Volume (SV) of between 2.3 to 2.5 which makes this product ideal for butter cream icing. Other typical applications are in the manufacture of high quality biscuits, cakes, breads and pastries. A preservative free version is also available for general purpose applications.
Holsum is made of pure palm oil, which is an excellent source of vitamins
A and D, and has no additives or preservatives. Palm oil is suitable for vegetarians, as well as for Kosher and Halaal cooking. Holsum contains naturally occurring solid fats and has not been artificially hardened through a process called hydrogenation, and thus contains no Trans Fatty Acids (which have been discovered to be highly toxic to humans) .
Holsum is a fantastic shortening agent, as it is 100% fat, with good plasticity, which means that it melts slowly when baked and results
in a rich crispy pastry. Holsum contains no added moisture, it will not spatter when heated. Holsum is also an excellent frying medium and produces the most delicious, crispy roast potatoes, fritters, vetkoek and French fries.
Holsum has no discernable flavour of its own, but is an excellent
flavour carrier, and enhances the flavour of foods cooked with it.
Holsum can be used to grease baking sheets and pans, simply peel
bake the wrapper and rub the brick lightly over the surface of your
Thanks a bunch
I have no idea, but here's a bump.
Holsum can be used for frying and doesn't mention cake making or b/c so you don't want that one.
Hilite is hi-ratio, used for cakes but doesn't mention icing.
Marvello White (doesn't say hi-ratio) but is used for cakes and icing.
The Buttercream Dream uses butter and shortening (not hi-ratio) so the Marvello White should be fine.
Found an email address for the distributors of hilite and marvello - so you might want to check and see what they suggest:
So sorry that Im replying to such old posts - but have been searching for same. I used to put holsum into my MOSBOLLETJIES (only south africans will know what that is) and people used to wonder what my secret was - i had these very high white delicious rusks and then of course doctors started blasting the evils of such fats. But now I do need it for a crusting icing and I have searched everywhere - i think it IS still with us and it is now 2014.