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Global list of substitutes for ingredients - Page 2

post #16 of 49
Quote:
Originally Posted by sabriana

Corn Syrup is best replaced with Golden syrup - the off shoot from sugar refining. In fact, I prefer to use Golden syrup rather than importing corn syrup.


HTH



I normally replace corn syrup with Glucose here. However I've been seeing corn syrup sold here recently so that problem is solved thumbs_up.gif
post #17 of 49
US sugar

We have granulated sugar, which most people just call sugar. icon_biggrin.gif

Then there is superfine sugar, which I have learned is the same as castor (or caster) sugar in the UK. It's finer than granulated. If you can't find it you can approximate it my pulsing granulated sugar in your food processor.

Then there is confectioner's or powdered sugar which is a mixture of sugar that has been made into a powder and usually has cornstarch or other things added to it. I believe it is the same as icing sugar.
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post #18 of 49
Quote:
Originally Posted by mclaren

Quote:
Originally Posted by sabriana

Dreamwhip is a non-dairy whipped topping = sold under the name Angel Delight or Tesco makes an equivalent and puts the word delight in its name - be sure to use the VANILLA only.
HTH



Hi Sabriana,

Would you care to share the exact name of the Dream Whip equiv that Tesco sells? The one you mentioned Angel Delight isn't the one that Tesco produces, is it? Sorry I'm a bit confused. .. icon_redface.gif



Tesco do sell Angel Delight and probably have their own brand too. Does anyone know what the equivilant to Crisco is sold here in the UK?
post #19 of 49
Let me preface all my posts to state that these are US to Irish/UK conversions. I lived in the US all my life (until 35) and then I have lived in Ireland for 8 years. So I know what the US product is that everyone is referring to and I know what I have had available to me here in Ireland.

Re: Angel Delight
Sorry couldn't think of the name of the stuff! Tesco sells a product (sold in the jelly aisle I think) that's called "Vanilla delight". Its a bit richer tasting than the Dream Whip, but I have used it in Indydebi's icing recipe with GREAT success!
post #20 of 49
I don't think copha is a substitute for Crisco. Crisco is more of a whipped vegetable shortening where Copha is rock hard. I have tried Copha in buttercream and it was AWEFUL and I ended up having lumps of hard copha through it (gross). I get a product called sno creme from Carolines Sugarart services in Adelaide Australia which is 100% vegetable fats.
post #21 of 49
Thread Starter 
Thanks ShandraB for the sugar details. That pretty well tallies with Australia. We have icing sugar mixture, which is icing sugar with cornflour added and pure icing sugar, which is just powdered sugar.
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post #22 of 49
Thank you Cher2309b for starting this thread, its cleared up a lot of confusion I had as a new starter...I always thought Copha was a substitute for Crisco too, so thanks to Megan1979 for letting me know it isn't...
One other thing, am I right in assuming "Saran wrap" is the same as Aussie "cling" wrap..?
post #23 of 49
[quote="Chala86"]
Quote:
Originally Posted by mclaren

Quote:
Originally Posted by sabriana

Dreamwhip is a non-dairy whipped topping = sold under the name Angel Delight or Tesco makes an equivalent and puts the word delight in its name - be sure to use the VANILLA only.
HTH



Hi Sabriana,

Tesco do sell Angel Delight and probably have their own brand too. Does anyone know what the equivilant to Crisco is sold here in the UK?




Its Trex icon_smile.gif
post #24 of 49
Thread Starter 
Thanks Megan1979. You've saved me from a wasted batch of lumpy Copha "buttercream". Copha is often suggested as an alternative to Crisco but I've never actually tried it.
If it's just a matter of making buttercream white then perhaps a little added "Wilton Icing Color, White-White" would do the trick.
Perhaps I'll try to get hold of some Sno Creme and try it out. What is the benefit of using Crisco over butter for buttercream?

Hi CakemummyCC. I don't know Saran Wrap but I Googled it and it appears to be the same as Cling Wrap Or Glad Wrap.

I was looking at a Wilton Facebook site where a discussion was taking place re the Crisco/Copha dilemma and lumpy Copha buttercream in Australia. Some suggestions were to buy high-ratio shortening from CK Products online, Solite available in small tubs from cake decorating shops and to buy Crisco online in 3lb tubs from USA Foods in Melbourne.
Has anyone done any of these things?
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post #25 of 49
Thread Starter 
Sabriana, You mentioned, way back, the various creams. Does anyone have more information on types of cream in various countries?

I understand that, when a recipe mentions double cream, this is NOT the very thick King Island double cream that we see in supermarkets in Sydney. I believe it's half way between this and our regular (whipping?) cream, and I believe not available here.

I have used half regular cream and half King Island double cream mixed together. Can't remember what the recipe was but it worked out fine. Perhaps regular cream may have worked out just as well.
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post #26 of 49
Ref to cream.

In England we have

Single Cream This is a pouring cream
Double Cream This is a thicker pouring cream like the above or can be whipped to make cream that will 'peak'
Extra thick Double Cream This is just a thicker version again

Hope this helps
post #27 of 49
Quote:
Originally Posted by mclaren

Quote:
Originally Posted by sabriana

Corn Syrup is best replaced with Golden syrup - the off shoot from sugar refining. In fact, I prefer to use Golden syrup rather than importing corn syrup.


HTH



I normally replace corn syrup with Glucose here. However I've been seeing corn syrup sold here recently so that problem is solved thumbs_up.gif



Please could you tell me where you have seen it? I would like to try it out... Assuming your from the uk. Thanks.
post #28 of 49
Cher2309b...great thread.

This link gives a very good description to those wanting to know about the different creams found in Australia....the fat content and uses.
http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Cream/Types-of-Cream.aspx


This link gives a small insight into corn syrup/glucose strup.
http://womansday.ninemsn.com.au/food/foodfeatures/993619/corn-syrup

This link shows a picture of the glucose syrup i buy - widely available in suoermarkets throughout Australia.
http://www.queenessences.com.au/products/show.php?categoryid=5

This link gives a great insight into all Sugars available in Australia and what ingrediants go into making them...
Click on any picture and the full useage of each type is given.
The pure Icing Sugar is just that - it contains no corn flour = corn starch.
What is needed for making the smoothest BC
http://www.csrsugar.com.au/Products-And-Nutrition.aspx


This link is by far the best table i have found....and use if using a recipe from overseas.
It covers every measurement one woulod need... when conveting for an American recipe.
Just find the meausrement you require - type in the ammount and then click on Calc. -
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm

About copha
http://www.bestrecipes.com.au/glossary/Copha-L283.html

About Crisco
http://whatscookingamerica.net/Q-A/copha.htm

I purchase Crisco from here...
http://www.usafoods.com.au/c14/desserts/cake-mixes-baking-chips-flour/


Just thought some of these links might help others find/know about the different products.


Bluehue
post #29 of 49
What about a substitute for Pastry Pride or Rich's Bettercreme that is non-dairy? I know this is not exactly global, but is there anything that is shelf stable in the southern US that is equivalent?
post #30 of 49
OK, did some digging and came up with a quick table on the fat contents of Cream in US/UK/Au/NZ

Can't attach so PM me with an email address and I will send on to you.

Hope it is helpful.
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