Help! Shortening!

Baking By c-lairejuliette Updated 23 Jul 2013 , 12:45am by Bosbo

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c-lairejuliette Posted 21 Jun 2013 , 12:44am
post #1 of 8

AI'm a home baker from Australia and do not have access to soft vegetable shortening like crisco, there is only one kind I've come across called copha and it comes in a solid block. I have no idea if this shortening will work for buttercream frosting as it is hard. Is there any way I can soften it and make it work? Or are there any other products on the Australian market that could suffice? Thanks in advance!!

Claire x

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remnant3333 Posted 21 Jun 2013 , 12:51am
post #2 of 8

I looked up copha and it is some kind of coconut oil. I would not know if this could be used in the place of shortening but I am sure one of the cake pros here would know. Good luck!!!

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c-lairejuliette Posted 21 Jun 2013 , 1:07am
post #3 of 8

AThank you [B]remnant3333[/B]! The packet describes "vegetable shortening" so I assumed that it was acceptable but yes I checked the ingredients and it is mostly made up of coconut oil (which isn't a vegetable, anyway!) I am really hoping somebody on here can answer my question, I'm really keen to get baking! X

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nanabakes4us Posted 12 Jul 2013 , 2:37pm
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I know this is late but just read your thread.  On youtube their is a website called cupcake addiction.  She shows many videos about cupcakes and I have seen her use Copha many times.  You may be able to watch or even go on her website where she has many tutorials and get an answer.  You may even be able to email her.  She talks about using copha or vegetable oil in the same sentence so maybe?


Good Luck



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denetteb Posted 12 Jul 2013 , 2:41pm
post #5 of 8

There recently was a discussion on cake central about using copha in icing.  I was going to attach a link but when I googled it to find it several other relevant threads came up.  Type into google...copha in buttercream cake central....and several threads from CC discuss how to use it and how to make it less hard.

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RachelGearon Posted 14 Jul 2013 , 10:45am
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I got this from woolies, i am pretty sure it is the same thing!!

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jelenanicholas Posted 14 Jul 2013 , 1:13pm
post #7 of 8

AHi C-lairejuliette, I'm in Australia too and our Crisco equivalent is a product called Solite it's what I have used while working in commercial kitchens. luckily it's now more available than it used to be! I buy it in a 15kg box which costs me $50 but you can buy smaller amounts from various online stores. Google it :-) HTH :-)

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Bosbo Posted 23 Jul 2013 , 12:44am
post #8 of 8

I'm in Australia and i use Copha instead of Crisco even though Crisco is pretty available where i am. There's a company called USA foods in Moorabbin in Melbourne that can sell you crisco online or if you have any cake chops near you they should stock it, i have 2/4 cake shops near me stock crisco.

I melt the copha in little batches so i can use it as a liquid but still try to keep it's temperature low as i don't want to boil it or anything, it usually is a great consistency for frosting and pipes onto cupcakes perfectly.


I only use one buttercream recipe that uses copha and it's equal parts butter and copha

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