Crisco all vegetable shortening is used a lot as a substitute for butter in American baking. Crisco is made from different vegetable fats. It is a white vegetable fat.
This is the secret of beautiful white frostings of creamy american cakes and creamy frosting cupcakes. It is also used for pie crusts, to make Candy Melts more liquid, to handle fondant (instead of using icing sugar), to achieve smooth and colorful treats, for greasing pans and cookie cutters, etc..
In addition, you can flavor Crisco all vegetable shortening, so you can make delicious creamy frostings with your favorite flavors!
Crisco cannot be used as cooking fat.
Crisco 250 g + 30 ml (2 tbsp. Tablespoons) of water = 250 g butter
Crisco is packaged in a resealable box.
Cold use only, not suitable for cooking. Store at room temperature.
It contains 50% less saturated fat than butter. Excellent source of Omega 3.
Ingredients: soy bean oil, fully hydrogenated palm oil, partially hydrogenated palm and soy bean oils, mono and diglycerides, tbhq and citric acid (antioxidants).
Nutritional values per 100 g
||3839 kJ, 917 kcal
|fat (of which satured)
||100 g (100 g)
|carbohydrate (of which sugar)