Crisco or Copha
I get lots of emails offering helpful advice.
I decided to answer this one here because it concerns confusion about
Phoebe wrote in an email, "... Copha can be used in place of vegetable shortening in icing. You just need to melt it first then let it cool (not back to a solid just not warm) and then beat it into the butter until thick and creamy. Then you add the icing sugar mixture. I decorate cakes using the Wilton buttercream recipe using Copha in place of vegetable shortening."
Sorry Phoebe, but I disagree. I did some research and found a lot of people reporting the same experience I had.
Crisco is only melted when used for frying. For frosting or in cake or bickie batter, it's soft enough to mix just as it
is in the can or cubes.
If you substitute Copha in an American recipe that calls for Crisco you would probably get more of a hard glossy icing and less fluffy volume.
If you need a substitue in American recipes
for vegetable shortening use butter. It won't come out exactly
the same, but you will get better results than if you used Copha
What is it?
Crisco is a brand of vegetable shortening produced in America since 1911. Today
Crisco is 100% fat with 24% of it saturated fat. It is made from soybean and palm oils.
Americans store it in their pantry
The vegetable shortening Copha is 100% fat
with 98% of it saturated fat. Made from hydrogenated coconut oil,
most Australians store Copha in the refrigerator. It is trademarked and only made in Australia. Coconut fat is
made in other countries with a variety of manufacturers and
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