Hi - does anyone use oil instead of shortening to roll out fondant, and does this cause any problems. Crisco is hard to come by in NZ and the nearest equivalent is kremalta which is hard at room temp and doesn't have a soft spreadable stage before it melts. I can just rub it on the bench, but it's awkward . . . so I was wondering if oil (since it's also vegetable based) would do the same thing?
You can use it , but very sparingly. I wouldn't add any to the recipe, only use it on your hands while kneading. It will make your fondant oily.
Vegetable oil spray works...I've seen it used many times at one of the tutorial sites I belong to.