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May 30, 2007 07:01 AM

Crisco replacers?

I live in South Africa and i have no idea what crisco is or what it does, and i need it for a recipe. What can i use?

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  1. It is vegetable oil hydrogenated to stay solid at room temp. You should be able to use butter without too much trouble, or a combo of butter and oil, or possibly coconut oil. What does it do in the recipe? If it's melted, no problem. If you're trying to get a flaky pastry, it will be harder to sub.

    4 Replies
      1. re: Lindsay Yssel

        Melted? If so, I'd sub veg oil. Maybe a little melted butter for flavor.

        1. re: JGrey

          It says cream crisco and sugar, so i think butter should work. Its a red velvet cake that my gran made 20 years ago and i just remember her making it in SA and shes from Florida. Thanx for the help...

          1. re: Lindsay Yssel

            Butter should work....if you have margarine there (butter substitute), it might work even better. Good luck! if it works, would you post the recipe?

    1. The closest would be Holsum, if that's still available. Or something similar. When I grew up in South Africa, that's what was widely used for cakes, pastries etc.

      1. Coconut oil, palm oil, lard or butter - fats that are solid at room temperature.

        Vegetable shortening had a couple of origins: it was designed as a cheap replacement for butter, and also became popular in Jewish communities because it could be use for baking in meals where meat was featured (which butter could not be so used). Butter, however, tends to produce a different crumb than shortening in baking, because it is structured differently. Vegetable shortening tends to result in a texture closer to the effect of lard. Lard has a distinct taste profile that people are not as familiar with nowadays, of course.