What Does Shortning Mean?

Decorating By najat Updated 17 May 2007 , 5:12am by JanH

najat Cake Central Cake Decorator Profile
najat Posted 15 May 2007 , 10:10pm
post #1 of 8

goodday ladies,

i'm a girl from holland and i am a regular visitor of this site and i like to try out new recipies but i do not know what SHORTENING means icon_cry.gif

can someone please explain what it is and mayby how it looks like? icon_biggrin.gif

thanks in advance!

najat

7 replies
nutcase68 Cake Central Cake Decorator Profile
nutcase68 Posted 15 May 2007 , 10:16pm
post #2 of 8

Welcome to CC, the most adicting cake site in the world.
It is a white solid cooking grease. It looks like butter without the yellow color. It is firmer than butter, so it holds up better for decorating. It doesn't really have any flavor but greasy. It is NOT lard. Lard is fine for pie crust, not for frosting. It is sold in 3 pound cans.
Mary icon_smile.gif

miriel Cake Central Cake Decorator Profile
miriel Posted 15 May 2007 , 10:22pm
post #3 of 8

You can get shortening (Crisco brand) from this store in The Hague. Hopefully, this is an option for you:

Van Dijk
Ursulaland 80
2591 HA, 's Gravenhage (Den Haag)
Telphone: 070 385 64 65.
Fax: 070 385 47 19

7yyrt Cake Central Cake Decorator Profile
7yyrt Posted 16 May 2007 , 3:02am
post #4 of 8

In most recipes you can use margarine or butter in place of shortening.

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BlakesCakes Posted 16 May 2007 , 3:09am
post #5 of 8

In Europe, shortening is sometimes called white fat or vegetable fat. In the UK, a common brand is Trex Pure Vegetable Fat.

Rae

JanH Cake Central Cake Decorator Profile
JanH Posted 16 May 2007 , 5:53am
post #6 of 8

Shortening is a vegetable based fat that is solid at room temperature.

Traditional American b/c's were made with butter, but the invention of hydrogenated shortening (Crisco and now hi-ratio) created a b/c that was more stable:

http://www.pohlmanscakes.com/wedcakes.htm

Everything you wanted to know about pantry fats:
(From Sarah Phillips of baking911.com.)

http://tinyurl.com/2j9k37

(The only exception would be the use of melted butter for liquid oils [in cake mixes] as this has been popularized by The Cake Mix Doctor.)

HTH

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Martina Posted 16 May 2007 , 6:40am
post #7 of 8
JanH Cake Central Cake Decorator Profile
JanH Posted 17 May 2007 , 5:12am
post #8 of 8

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