Just checking what the australian equivalent to Crisco is?
I want to make sure that Im using the correct ingredients.
Is it Copha Vegetable shortening?
That's what I'm using.
I don't know how it compares with the high/low ratio that these guys talk about, but it works for me.
I am a fellow Aussie and have used Copha before and it was a disaster. The copher is way to hard and doesn't mix properly and leaves big lumps in your buttercream. You need to source yourself a creaming vegetable shortening like creme cup or sno cream. I am in Adelaide and have found that Caroline's sell sno cream in 500gm packs. I am still trying to source a bulk supplier. Here is a link that might help: http://www.cakesandmore.org/blog/2008/08/shortening-crisco-copha-solite-cream-cup/
Good luck )
I just need some to grease my bench to roll out my fondant, so Copha should be ok for that.
And your right about it being lumpy & weird in buttercream, I tried that, but if I use more butter & a lot less copha & it seems to be working if I mix it really really well.