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An equivalent for Crisco or Shortening?? From Australia! - Page 4

post #46 of 54

Try using LARD, it's what all bakers use for cakes and pastries etc, it's soft just like CRISCO.

post #47 of 54
No lard, that is animal fat. Crisco is vegetable fat.
post #48 of 54
Quote:
Originally Posted by copperiw View Post

Try using LARD, it's what all bakers use for cakes and pastries etc, it's soft just like CRISCO.

No.

Being soft does not constitute an appropriate substitute, and I can promise you that 'all' bakers most certainly do not use it! Gross.

post #49 of 54
Yeah not to pile on but Lard and vegetable shortening are not interchangeable. Don't do that I can promise you it will be a disaster
post #50 of 54

I have found that Coconut Oil is the best equivalent to something such as Crisco. I'm an American living in Australia so I have to do some experimenting with my recipes from the States. But Coconut Oil is the best substitute. I've used it in a fabulous white cake recipe and couldn't taste it once the cake was baked.

 

I've also had to use a few different ingredients when it comes to things such as Sweet Potato pie. Let me know if you need anymore help!

post #51 of 54

Hi all, I know I'm a bit late joining the conversation, but I've read through it all and am wondering, since the general consensus seems to be the best substitute available is Coconut Oil, has anyone tried it and found if it gives white buttercream, like Crisco does? Thanks!

post #52 of 54
I wouldn't try to make buttercream with coconut oil as it has such a low melting temperature, I don't think it would have enough stability. Unless you were prepared for your cake to be permanently in the fridge, and cold cake is not always delicious.

I can't see coconut oil buttercream being any good at room temperature.
post #53 of 54

Coconut oil or Copha is NOT a substitute for Crisco.  It behaves differently and sets harder (think chocolate crackles).  Crisco is soft, looks like margarine, melts and behaves the same as butter or marg.  Copha or Coconut oil on the other hand is a solid oil in a hard block and melts to look like clear cooking oil. 

It has a higher cooking temperature and is good for cooking chips.

 

Buy Crisco here:

The Crisco Australia website http://www.crisco.com.au/

USA Foods Australia ~~http://www.usafoods.com.au/

Buy Crisco at cooking/baking suppliers, Cake decorating supply shops, DJ's and Myer,

Roberts confectionery http://www.robertsconfectionery.com.au/products/shortening-crisco-1-lb.html Baking pleasures http://bakingpleasures.com.au/ss/Crisco-shortening#/

Cake Central http://bakingpleasures.com.au/ss/Crisco-shortening#/

 

You can buy the white Crisco or the yellow Crisco.  It has a soft consistency, like margarine, not at all in a hard block like Copha or coconut oil. I buy it in tins, it keeps well in the fridge.

 

Saying that, for some things you can use FRYMASTA instead of LARD as it is a coconut based.   It is also hard like lard and but has vegetable oil in it. You can successfully substitute if for recipes that call for lard.

 

I wouldn't use it in cake decorating at all.

post #54 of 54
Quote:
Originally Posted by My2Terrors View Post

Thank you all for your replies. I think I have a handle on this now and might even be brave enough to give it a try!

I will also grab some Solite next time I'm at my local cake decorating shop and give that a whirl too..

I knew I'd get the answers here!

Thank you again!


How about an update from you. How did you go?????

Everyone has talent and a creative mind, but not everyone develops it! 

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Everyone has talent and a creative mind, but not everyone develops it! 

Birthday Cakes
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