Copha is not remotely similar, and is predominately coconut oil. For a more similar product try Frymasta. It is right there next to the Copha, in a yellow packet with red lettering, and is predominately palm oil. Frymasta will look, smell, taste and behave similarly to Crisco. Don't get confused with Supafry, that's tallow (animal fat).

in the UK we call it Trex maybe you have that in Australia?

If your recipe calls for Crisco DO NOT use Copha. It is very different. Only similarity is the color, If you live near a David Jones store or a good deli that sells overseas products, you can buy Crisco. There is no equivalent in Australia, and I moved here in 1960 - have seen nothing like it here.

Also some of the speciality cake decorating shops now stock the equavilent of Crisco

Oh good grief - people, just google Crisco in Australia - or buy direct from USA Foods in Melbourne.... don't even bother using Copha instead of Crisco - you will not get the taste nor consistancey you require...
They are two different things - ............... couldn't imagine biting into a cake with copha as the base -

Spend your money wisely on the correct imgrediants - that way you will have have the correct end product.

Bluehue

Hi
As others have said, Crisco and copha are not alike. I have found that some cake decorating stores sell crisco and also usa foods. I like it but I know a lot don't, definitely a personal preference. Where are you located?

Regards
Di

I found fry master vegetable oil in the butter section near copha and other frying solids at woolies !!! Is exactly like crisco i leave it out when I'm going to use it !!! It's in a yellow foil packet with red writing Hope this helps it has done for me and was only $3.00 happy decorating

I'm gonna have to give Frymaster a try. Much more convenient to buy than Crisco from DJ's food hall in the CBD. Cheers

So, out of curiosity, could I use Copha in lieu of Crisco in a recipe for chocolate cookies? If the taste of Copha is better than Crisco, wouldn't it be better to use the Copha?

I'm still looking for that perfect recipe for cookies that don't spread and don't need to be double cut. I don't like the rough edges from double cutting my cookies...

Any advice?

TIA

i use copha and it is extremely hard, but i grate it so that it softens faster in room temp, give that the air is warm and not cold..

Hello - according to Nigella, Copha is supposed to be the SAME as Crisco:
http://www.nigella.com/kitchen-queries/view/1697

"In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha."

I need to use Crisco and I'm in Melbourne. After reading this thread, I'm not going to use Copha - despite what Nigella says. I'm going to try just using butter because I don't have time to drive out to the USA Foods shop or wait for it to be delivered. If it's a disaster, I'll post back and warn you all. I'm making Kourambiedes for teh 1st time.

Not so Nigella..................

Copha does not behave the same as Crisco and is not a proper substitute.

I have successfully substituted Crisco with FRYMASTA (Coles $2.55 for 500g).  It is cheaper than Crisco.

If you feel better using Crisco,the Crisco Australia website  http://www.crisco.com.au/

Or

Buy Crisco at cooking/baking suppliers, Cake decorating supply shops, DJ's and Myer, or USA Foods Australia http://www.usafoods.com.au/

Roberts confectionery http://www.robertsconfectionery.com.au/products/shortening-crisco-1-lb.html

Baking pleasures http://bakingpleasures.com.au/ss/Crisco-shortening#/

Cake Central http://bakingpleasures.com.au/ss/Crisco-shortening#/

Good luck.

AFor the Aussies that live in Canberra the Asian store at the fish wick markets sells crisco as well as la torta in majura park :)

Try using LARD, it's what all bakers use for cakes and pastries etc, it's soft just like CRISCO.

ANo lard, that is animal fat. Crisco is vegetable fat.

AYeah not to pile on but Lard and vegetable shortening are not interchangeable. Don't do that I can promise you it will be a disaster

I have found that Coconut Oil is the best equivalent to something such as Crisco. I'm an American living in Australia so I have to do some experimenting with my recipes from the States. But Coconut Oil is the best substitute. I've used it in a fabulous white cake recipe and couldn't taste it once the cake was baked.

I've also had to use a few different ingredients when it comes to things such as Sweet Potato pie. Let me know if you need anymore help!

Hi all, I know I'm a bit late joining the conversation, but I've read through it all and am wondering, since the general consensus seems to be the best substitute available is Coconut Oil, has anyone tried it and found if it gives white buttercream, like Crisco does? Thanks!

AI wouldn't try to make buttercream with coconut oil as it has such a low melting temperature, I don't think it would have enough stability. Unless you were prepared for your cake to be permanently in the fridge, and cold cake is not always delicious.

I can't see coconut oil buttercream being any good at room temperature.

Coconut oil or Copha is NOT a substitute for Crisco.  It behaves differently and sets harder (think chocolate crackles).  Crisco is soft, looks like margarine, melts and behaves the same as butter or marg.  Copha or Coconut oil on the other hand is a solid oil in a hard block and melts to look like clear cooking oil. 

It has a higher cooking temperature and is good for cooking chips.

Buy Crisco here:

The Crisco Australia website http://www.crisco.com.au/

USA Foods Australia ~~http://www.usafoods.com.au/

Buy Crisco at cooking/baking suppliers, Cake decorating supply shops, DJ's and Myer,

Roberts confectionery http://www.robertsconfectionery.com.au/products/shortening-crisco-1-lb.html Baking pleasures http://bakingpleasures.com.au/ss/Crisco-shortening#/

Cake Central http://bakingpleasures.com.au/ss/Crisco-shortening#/

You can buy the white Crisco or the yellow Crisco.  It has a soft consistency, like margarine, not at all in a hard block like Copha or coconut oil. I buy it in tins, it keeps well in the fridge.

Saying that, for some things you can use FRYMASTA instead of LARD as it is a coconut based.   It is also hard like lard and but has vegetable oil in it. You can successfully substitute if for recipes that call for lard.

I wouldn't use it in cake decorating at all.

THE CLOSEST THING YOU CAN BUY IN THE SUPERMARKET TO CRISCO IS NUTELEX. COCONUT OIL IS TOO UNSTABLE. IF YOU MAKE BUTTERCREAM WITH THAT, AT THE FIRST SIGN OF WARMTH IT WILL DISINTEGRATE. IF YOU GO TO A BAKERY WHOLESALERS (IN TASMANIA WE HAVE PFD) YOU CAN BUY SOFT BAKERY MARGARINE WHICH IS WHITE AND VERY STABLE (DOES NOT NEED TO BE REFRIGERATED) IN A CARTON. 

Its not lard. I worked in a patisserie for 5 years - its a soft white vegetable shortening that is purchased through wholesale food outlets. Lard is animal fat based.

Since the wife came out here from the US and is an old southern cook (her words not mine) we have explored the Crisco potentials. This is what we found for frying (ie fried chicken etc ) use rice bran oil (she has actually upset the relatives telling them the chicken comes out better then when done in Crisco)... For baking good old Aussie Fairy Cooking margarine (equivalent by weight) there is a very useful chart http://www.destitutegourmet.com/metric-conversion-chart/ as it also shows weight / measures for various ingredients. And yes, her Cat Head Biscuits came out amazing using fairy... Reason we figured this is that the US biscuits are our scones and mums recipe was fairy margarine based... So the simple substitution by weight and volume is Fairy margarine for baking and Copha (we tried the biscuits, never worked quite right) for the sweeter yet stiffer candy mixes that Crisco can be used in. So there is the simple answer, also the Fairy works (as does butter) in the Icing recipes (again from mums cookbook lol) so a direct sub can be done in those as well... Happy Cooking Folks...