Does Anyone Know Of A Crisco Alternative...

Baking By nelikate Updated 19 Oct 2010 , 1:49am by Michelle84

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nelikate Posted 15 Oct 2010 , 7:42am
post #1 of 15

Im in Australia and I hear so often about using Crisco in buttercream and when using fondant but Im yet to find an inexpensive alternative.

I know I can buy Crisco at international food websites but the price seems very high at $6.99/1lb

Does anyone know what I can use as an alternative?

I have been told to use Copha but also read that this leaves a nasty aftertaste in buttercream as it is more of a solid fat than the creamy textured shortening seen in videos of Crisco being used.

thanks
Nel

14 replies
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cakenutz Posted 15 Oct 2010 , 7:54am
post #2 of 15

Hi I like high ratio dhortening mush better it is emulsified and makes better icing no greasy after taste can be ordered from a lot of places on line I know country kitchens have it. Hope That Helps

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cakenutz Posted 15 Oct 2010 , 7:54am
post #3 of 15

Hi I like high ratio shortening much better it is emulsified and makes better icing no greasy after taste can be ordered from a lot of places on line I know country kitchens have it. Hope That Helps

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noahsmummy Posted 15 Oct 2010 , 9:41am
post #4 of 15

i use copha all the time... havnt had a problem with it. some one said you can use fairy margerine but if you are wanting a stiff buttercream to withstand our heat, i would go for copha, it is much harder..

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DianneandBrad Posted 15 Oct 2010 , 11:05am
post #5 of 15

I used Sweetex in place of Crisco in my buttercream frosting once, and now I use it all the time. My instructor told me about it when I was decorating a cake with buttercream in the summer. It doesn't seem as greasy as Crisco.

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noahsmummy Posted 15 Oct 2010 , 11:25am
post #6 of 15

what is sweetex? i dont think we have the here either..

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flowergirl1 Posted 15 Oct 2010 , 11:58am
post #7 of 15

Im in the uk im also looking for a substitute for crisco anyone out their have any answers birthday.gif

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miss_sweetstory Posted 15 Oct 2010 , 12:23pm
post #8 of 15

Flowergirl1 ... best UK substitute is Trex, second best is White Flora.

Noahsmummy... Sweetex and Alpine are brand names of hi-ratio vegetable shortening. It's use results in a superior product over one made with regular veg shortening. Unfortunately, I have never found a UK source for it, or a similar product. So, I assume it's not available in Australia either.

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coldtropics Posted 15 Oct 2010 , 12:49pm
post #9 of 15

You could try deoderized coconut oil. Not exactly super healthy but i imagine crisco isnt either.

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flowergirl1 Posted 15 Oct 2010 , 6:20pm
post #10 of 15

Hi misssweetstory,coldtropics thank you so much,I thought trex was the best idea thank you both for getting back to me. birthday.gif

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nelikate Posted 15 Oct 2010 , 10:29pm
post #11 of 15

wow thanks for all the replies.

Noahmummy when you use copha do you melt it or whip it like butter?

thanks
Nel

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noahsmummy Posted 15 Oct 2010 , 11:49pm
post #12 of 15

i whip it like butter; or if the recipe calls for it to be melted..t hen obviously melt it. hth. =)

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Michelle84 Posted 16 Oct 2010 , 8:16am
post #13 of 15

noahsmummy - How do you whip it? Does it soften at all at room temp? From memory it was a super hard block

I've been using Fairy Margarine and it's great, but it tints the icing yellow which is really annoying.

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noahsmummy Posted 16 Oct 2010 , 8:20am
post #14 of 15

yeah, i leave it out to soften to room temp as with butter and it will generally soften a bit. it does take some time to whip up though, sometimes i will zap it in the m/c to sofetn it a bit more...

buuuut. after going throught the "wanna share a secret" thread (highly recomend it!) i came across a tip where by you grate the butter before you whip it in case you forget to bring it to room temp. i have tried it and it works brilliantly! i would assume it should work with copha as well, and will be defiantly trying it next time i need copha!

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Michelle84 Posted 19 Oct 2010 , 1:49am
post #15 of 15

Sounds great! I'll give it a try.
I'm not keen on continuing to use Fairy Margarine because it's not vegetarian-friendly, and I don't want to have to explain to people not to eat my cake because the icing is made from animal fat (sounds gross!)

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