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Shortening replacement

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#1 ani1

Posted 03 April 2012 - 06:31 PM

I am going to use the following recipe for my DD birthday cake. However it has shortening in it, which I can't seem to buy. So I did some research it it saids I can replace it with copha. Is this correct? Will it work the same?

Wilton buttercream

1⁄2 cup solid vegetable shortening
1⁄2 cup butter or margarine
4 cups (1 lb.) sifted confectioner’s sugar
2 Tablespoons milk
1 teaspoon Wilton Clear Vanilla Extract
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
*To thin for icing cake, add a small amount of light corn syrup.

If you have any other recipes or replacement ideas please let me know.

Thanks. Annie original.gif

#2 Escapin

Posted 03 April 2012 - 06:33 PM

That's an American recipe. I'd just find an Australian one, which will have ingredients that you're familiar with. Taste.com.au is bound to have heaps.

If you really want to use the recipe, you can buy shortening at coles/woolies - it's with the butter and in a yellow wrapper I think?

#3 ani1

Posted 03 April 2012 - 06:39 PM

I looked at woolies today, I even asked they shop assistant she said they do not stock it.

#4 Fillyjonk

Posted 03 April 2012 - 06:43 PM

Copha is vegetable shortening, as far as I know

#5 SeaPrincess

Posted 03 April 2012 - 06:45 PM

Copha has a very distinct flavour though - nothing like plain veg shortening.  I would do what pp suggested and look for an Australian recipe.


#6 Guest_Cathode_*

Posted 03 April 2012 - 06:46 PM

Copha is shortening. It is a vegetable fat shortening.

#7 heffalumpsnwoozles

Posted 03 April 2012 - 06:46 PM

I have a block of copha in the fridge and had a look, it says vegetable shortening right there on the packet.

ETA Copha is made with coconut oil and IMO has a quite coconutty flavour to it. I have another block of vegetable fat in my fridge which is called Frymasta and comes in a yellow wrapper as per PP. I was going to use it in a savoury pie crust where I thought copha would be yuk, but haven't done it yet so can't vouch for the taste.

Edited by heffalumpsnwoozles, 03 April 2012 - 06:48 PM.

#8 Bunsen the feral

Posted 03 April 2012 - 06:55 PM

American shortening is a lot softer than copha, it's not a great substitute.

It is used in icing because it is a bit more stable than just butter, and is white so your icing will be paler. For that recipe I would just use all butter unless you want it to hold up on a hot day. Beat the butter well to get a paler icing if that is what you want or are going to colour it.

Alternatively you can use the Women's Weekly buttercream recipe which is very similar but has been tweaked for Australian ingredients - things like sugar and flour are slightly different here to US one which is why recipes don't always translate well.

If you are more handy in the kitchen and have a sugar thermometer and a Kitchenaid type mixer you could try an Italian Meringue Buttercream - tastes amazing and very easy to work with.

#9 Kavity

Posted 03 April 2012 - 07:01 PM

Copha is very different to the shortening they use in America (its soft and creamy), you can buy it at cake decorating shops, or from USA foods, which is where I buy it in bulk for my cake decorating.

#10 SeaPrincess

Posted 03 April 2012 - 07:01 PM

Just looked at a cooking forum, which recommended the Frymasta (palm oil) over Copha (coconut oil).


#11 ani1

Posted 03 April 2012 - 07:02 PM

Thanks for your replies

I do want it to hold up outdoors, it will be hot. So that is why I was looking at that type of recipe. I have made other buttercreams with just butter instead and it is no good in hot weather with no fridge. Will be at a park. I will have a look for some frymasta, would that be better then copha?

#12 ani1

Posted 03 April 2012 - 07:05 PM

Just looked at a cooking forum, which recommended the Frymasta (palm oil) over Copha (coconut oil).

Thanks will have a look for some tomorrow original.gif

#13 ani1

Posted 05 April 2012 - 11:47 PM

Just wanted to update
I replaced the shortening with copha and it worked perfect! Best butter cream I have ever made, white as snow, creamy and very yummy. It also stay perfect in the heat original.gif

#14 Maple Leaf

Posted 09 April 2012 - 10:04 AM

good to know the replacement worked.

My mom orders her shortening from USA Foods. original.gif

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