Jump to content
Crisco - American word what is it?
26 replies to this topic
Posted 07 May 2006 - 03:23 PM
Can anyone interpret for me. I want to make up some buttercream icing to try a frozen buttercream transfer. The recipe says to use crisco but I have no idea what it is. Any of you girls out there know?
Here's the ingredients to put it in context.
1 cup Crisco (Do not use high-ration shortening. You need a stiffer
3 sticks butter (real butter, good quality)
2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
2* pounds powdered sugar, sifted several times (I sift 5 times)
Posted 07 May 2006 - 03:31 PM
Crisco is a range of oils and shortenings. It sounds like, from the recipe, that you'll need shortening. I'm not sure of the Australian equivalent but it's like a solidified oil with a light texture.
Posted 07 May 2006 - 04:06 PM
I know there are crisco oils in Australia but I wasn't sure if they have them in USA. Mum just suggested copha, what do you think?
Posted 07 May 2006 - 04:10 PM
I think copha would work actually.. it's the same consistency.
Posted 08 May 2006 - 10:35 AM
My American Aunt just sent this
About CRISCO, that is a white solid shortening , used in bake goods. a brand name
you should be able to get something like it . do not use lard.
Does that sound like copha?
Posted 08 May 2006 - 01:50 PM
Hi Toppy, Copha may not bee the product for you I just did a search on Crisco and the shortening to me seems to "soft" to be similair to Copha. copha is a hard product found in the diary section at the shops and normally is only used after it is melted. Correct me if I am wrong anyone, as I would love to know what else you can do with copha other than make White Christmas and or Chocolate Crackles.
This is from the Crisco Website (sounds like you may have to use margarine for your recipe)
Crisco shortening contains 50% less saturated fat than butter, blends more easily, and does not require refrigeration. For easier use, try Crisco shortening sticks.
Edited by Tina, 08 May 2006 - 02:06 PM.
Posted 08 May 2006 - 04:21 PM
So what would you use Tina?
Posted 08 May 2006 - 04:59 PM
You are making an icing, I woud TRY the margarine and butter first (trial it with half the ingredients)
Does the method state to cream the butter and the crisco together??? If so then i am assuming that the crisco is margarine, as I do not know how you would cream butter and copha together without melting the copha first, then placing that into butter would make the butter start melting anyway.
And from the wording of the Quote from the Crisco website it does sound very much like margarine to me. ie the part where it says this: "Crisco shortening contains 50% less saturated fat than butter, blends more easily, and does not require refrigeration."
Here is a recipe for buttercream icing for you from the Womans Weekly recipe website unsure if you can use it for what you are planning though.
150g butter, chopped
2 cups icing-sugar mixture
2 tablespoons milk
Pink food colouring
Edited by Tina, 08 May 2006 - 05:17 PM.
Posted 08 May 2006 - 05:13 PM
1. Cream the butter and shortening well.
2. Add the flavoring.
3. Slowly add the powdered sugar.
4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
*Add more sugar if not stiff enough. I live in the High Desert of California with no humidity. I had to add more sugar to this recipe while visiting North Carolina.
Posted 09 May 2006 - 10:33 AM
I made an buttercream icing to be piped on to my DD's first birthday cake.. the recipe was american & it asked for the same thing... I used Copha with great success, it makes the icing creamy when at room temperature but goes harder when the cake/icing is stored in the fridge... the icing was fantastic to pipe onto the cake.
Edited by JLC, 09 May 2006 - 10:36 AM.
Posted 09 May 2006 - 01:16 PM
My cousin is in USA as well and she sent this
I get the impression that
crisco is some form of hydrogenated oil.
My great Aunt sent this back
Crisco is an all vegetable shortening, do not know what COFHA is(I did spell copha right)
If Copha sets it hard it may work. Has anyone tried a frozen buttercream tranfer (FBCT) you put the picture on wax paper, freeze and then put it onto the cake. That's what I'm hoping to achieve so whatever I use has to freeze hard.
Posted 09 May 2006 - 01:34 PM
Go for Copha Toppy... Copha will actually turn into the consistency of butter if left on the bench, it only goes really hard when refrigerated.
I have moved to America from Australia. I have a recipe that asks for 250g of copha. What can I get to substitute for this in America? What are the measurements to equal this quantity? I know it is a coconut based shortening. - Nlsmitty2 (2/12/00)
Shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year. Vegetable shortening can be found in all grocery stores. One brand name is Crisco.
This is reverse.... ie someone in America wanting to replace Copha with something !
So we have an answer !! Copha can replace Crisco !
Posted 09 May 2006 - 01:51 PM
I am freaking out reading what you ladies are putting on cakes!! My DH has heart disease and anything that is hydrogenated goes straight to your arteries, it is the worst kind of fat you can eat.
I hope your cake turns out well but I would be scraping the icing off before feeding it to the kids!!
Posted 09 May 2006 - 02:53 PM
Thanks Pam and thanks Lynnie.
I do realise it is anything but good but apart from the cake our parties are pretty healthy. My chn rarely eat lollies, don't have soft drink, have diluted fruit juice and are pretty healthy so I do allow them this as a one off treat. My chn are intollerant of cream and ice-cream so they generally do miss the topings on other chns birthday cakes so I don't deny them a special one for their own.
Posted 09 May 2006 - 03:09 PM
Hope your cake turns out beautiful Toppy and I'm sure the kids will enjoy it... I know I probably would
Posted 09 May 2006 - 03:15 PM
Just have to decide what to put on and make sure I can get it all in Karratha <_< . I'll have to make a few cakes, one for our family, one for sunday school, one for play group and one for her party so I thought I'd use the chance to trial some different techniques.
Don't worry Lynnie it will be basics for most of them but one special one.
Posted 09 May 2006 - 10:16 PM
LOL Toppy, don't stress I hope you don't think I was having a go at your parenting, just that the word hydrogenated is a scary word in our household after all our education about heart health.
Good luck in finding everything in Karratha.
Four cakes for one birthday, lucky kid I have 4 kids and three of them have birthdays 3 months in a row, we would have 12 cakes in three months, a bit much I think LOL
Posted 10 May 2006 - 12:04 AM
I live in HK - where I can't get Copha, but I can get Crisco. Crisco is a vegetable shortening that is solid at room temperature - in fact, when I buy it, I don't have to refrigerate it (yes, it's a little scary if you think about that one too long).
I've only just started using it - and I only use it for butter-cream as it is pure white. The reason is that if you use butter, it is slightly yellow and your colouring will be affected (eg. your pink won't be bright and your red will be orangey). Even vanilla essence will 'colour' your icing so you can buy clear vanilla flavouring and butter flavouring. If you go to the Wilton site, you will see plenty of stuff on the merits of crisco versus butter for decorating.
The thought of what it is does put me off a bit (hydrogenated whatever) - but it looks much better than butter if you want a certain colour. It is also much easier to work with because it whips up easier and it can be iced on smooth. Butter tends to be softer and you can't get crisp edges on your cake.
As for a replacement - you could try Copha. Going the other way, I've tried to use Crisco for Choccy crackles and they are yuck. But that's no reason to say it won't work in buttercream.
On the issue of your transfers, you could try a chocolate transfer using coloured candy melts. I used a choccy transfer for a Saturday Night fever cake that I made - and it looked great. If you can't get candy melts (another AMerican thing), try white chocolate with colouring added.
Posted 10 May 2006 - 12:48 AM
In many cases you CAN substitute lard for Crisco & with a better result, nto for frosting however Butter/margerine should sub fine, just as PP said Crisco will give you a slightly different color.
BTW, crisco is disgusting stuff LOL
Posted 10 May 2006 - 01:03 AM
Thanks girls esp about choccy transfer. I wanted to trial that one but couldn't find instructions. I bought copha today it says vegetable shortening so assume that's right.
Anyone know how much a stick of butter is?
Lynnie - No offense taken. It's easy to put rubbish into our kids. We try not too all year but let loose for their birthdays. Due to food intollerances we have to be strict on them which often means watching friends eat treats. We let loose on their cakes to make up for it.
Found some gorgeous flower decorations in woolworths today so I'll use them for the playgroup cakes, $3 for 20. Cup cakes iced and it'll be done.
I know what you mean about birthdays Lynnie, Dad's was yesterday, Mum's Thursday, DD's Friday, Mother's day Sunday, Nanna's was last week and my sister and niece next Wednesday. Unfortunately now too far away to see them
Posted 10 May 2006 - 01:26 AM
A "stick" of butter in an American recipe is 113 grams, also equivalent to 4 ounces, also equivalent to 8 tablespoons, which is also equivalent to 1/2 cup.
Posted 10 May 2006 - 01:32 AM
Thanks so much Tracy. I remember an American at uni saying that she thought it was wrong for people to say they speak Australian or American and that it should be just English. The problem is at times we do seem to speak another language.
Thanks for your help. I think making the cake may be eaiser then finding out how.
Posted 10 May 2006 - 01:59 AM
I am an Aussie living in the US. You could use copha, but it will have a flavour to it. Crisco doesn't have flavour, it is just greasy, IYKWIM? It is soft though, so the copha will set once you use it.
Posted 10 May 2006 - 04:15 PM
I have just been through the same problem as you toppy.
I did end up using copha - just zapped it in the microwave for a few seconds to soften. Have to say the flavour was fairly ordinary so you could try to use a combination of a bit less copha and add more butter to make it taste slightly better. It seems the main advantage to this buttercream icing is that it should hold it's shape in hot weather.
And I agree with you Lynnie, my arteries were hardening on the spot just looking at it!!!! (not that a full on butter icing would be any better!)
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users
Three-year-old boy Roo likes to wear tutus and, until now, it hasn't been a problem.
CHILDREN as young as three are being enrolled in "chief executive courses" in China as pushy parents become obsessed with giving their offspring an advantage over their young peers.
Pinky Mckay joins us again at the Essential Baby & Toddler Show presented by Blackmores with her expert baby settling advice. Register now for your free ticket.
"And just in my head, I'm a father myself, and I couldn't sit there and let him ... I couldn't let him sit in that."
An Olympian has sold his medal to help fund cancer treatment for a 3-year-old boy.
From the outside it looked like Allison Goldstein was blissfully happy. She had a new baby, a loving husband, and was part of a close knit-family.
Pre-book & Save 50%. Get your tickets now for Kidtopia Festival. 7-9 October 2016 Parramatta Park, Sydney.
Ducking to the shops for some groceries is a whole other ballgame once you have a baby.
While our second baby was very much wanted, I wondered if I could love another baby as much as I loved my first.
It's a heartbreaking video that's difficult to watch, but that's just what Sydney mum of two Sandra wants people to do.
A new generation of mums is resisting the pressure to be "perfect" - and revelling in their naughty side?
It can be frustrating, worrying, and turn into a battle of wills - but it doesn't have to be like that
Despite being a dog owner and a parent, I've never been able to relate to the idea that the two have many similarities – until now.
When photographer mum Laura Izumikawa puts her baby daughter down to sleep, the last thing on her mind is rest.
Needless to say, the last thing any mum wants is for someone to loudly knock on the door and wake their sleeping cherub.
A new mum has shared photos of her caesarean section scar to prove she did not "take the easy way out" when giving birth to her son.
Leanne went into labour on July 28, and remarkably, her twin sister Natalie soon followed.
Toddlers just love to ride on anything with wheels but will often reject the pram once they can walk.
It's time to start prioritising our own health, as well as the health of our children, to avoid longer lasting health challenges.
A guide to making your home a safer place for little ones.
The drowning of a Hobart toddler has prompted a coroner to remind the community that even inflatable and portable pools must be fenced.
"Nothing stops the clinginess - he cries when I put him down, no matter how long I hold him."
A 23-year-old mother is suing her GP and the public health system for thousands of dollars to support her son after her termination went wrong.
Top 5 Articles
Pre-book & Save 50%. Get your tickets now for Kidtopia Festival. 7-9 October 2016 Parramatta Park, Sydney.
"I often have strangers coming over to me when I'm out asking bluntly what's wrong with my leg. I often just laugh now and tell them I've been attacked by a shark and walk off, it definitely stumps people."
They feared they would never get to be parents, but a same sex couple is now adjusting to life with newborn triplets.
Here are the the pros and cons of giving antibiotics to young babies.
The birth of a baby is always a special occasion, but one couple who welcomed their first child earlier this week had more reason to celebrate than most.
Show and tell has been around for donkey's years. Well, at least since I was a kid, and according to my own children, I'm pretty old.
A baby was rescued from a house fire after her family's loyal dog used his body to shield the little girl from the flames.
What to expect when living with an older baby or toddler - and how to manage the chaos.
I tried to prove to my single friends that I was the same I'd always been. But marriage did change me - and motherhood has, too
A mum was ushered out of an US department store's underwear section after discreetly breastfeeding her baby.
Bethanie Millar didn't believe in miracles - until baby Evelie was born, that is.
It was a simple act of kindness, but one that made an exhausted mother's day.
When a couple is trying to conceive it is easy for a woman to become obsessed about when she ovulates.
When Bri Dow learnt that she was expecting, she immediately knew she wanted to break the news to her husband Brandon in a special way.
Like all one-year-olds, Evelyn Moore is keen to get moving and explore the world around her. But a battle with aggressive cancer left the little girl paralysed from the waist down.
There's something about motherhood that turns even the most reluctant photographer into a keen shutterbug as they strive to capture all the best moments of life with a baby.
It's the poop story that's been shared hundreds of thousands of times around the world.
A recent long commute for a job reminded me there are some potential positives to the experience.
SYDNEY SHOW - 23-25 Sept
The Essential Baby & Toddler Show, presented by Blackmores, will be held in Sydney on 23-25 September. Register for your free ticket now to save $20!