I notice that a lot of you seem to mention crisco when making butter cream. What is it? I've never seen it for sale in this country. I do fancy having a go at buttercream transfers (a technique not used over here) is there anything I could use instead of crisco? My normal buttercream recipe is 4oz butter and 8oz of icing sugar would this be suitable?

Crisco is shortening---all vegetable kind is used in cakes. I'm not sure if a butter only BC would work for a buttercream transfer, maybe so. I've always heard the butter is what helps it release from the waxed paper better. Not sure though?!

Crisco is vegetable shortening, the reason we say crisco is because that is the most popular brand and in most places in or around the country the only brand available. I dont think you can substitute lard because it has an after taste but you can continue to use just plain good old butter.

We can get something known as white vegetable fat. Usually sold under the brand name of trex or white flora. Does anyone know if this is the same thing as crisco?

I think it is the same missbaritone...I am sure it would be..That is all that crisco is.

As long as there is no meat fats and it is all vegetable I don't see it as a problem. It does come in solid form, doesn't it? If so, that's your stuff!

Debbi

yes it does.
Thanks very much.

My British sugarcraft books definitely use "white fat" as the "translation" for shortening or Crisco.

Hi Miss Baritone,
I'm from England, currently living in Los Angeles. Trex or White Flora would work as a substitute for Crisco.
Barb