Being a self confessed Pinterest addict, I am always frustrated
by the lack of South African ingredients, instructions and resources. One of the most elusive ingredients for me has been Crisco vegetable
shortening. Most of my favourite recipes include this strange and illusive
substance. Butter has been my substitute in most instances, but I have always
yearned to find out what this magical ingredient would do to my creations.
While shopping at one of the larger retailers, low and
behold, I found a tiny 125g block of Holsum solid vegetable fat – Eureka! I
have since used it in both my buttercream icing and marshmallow fondant. It is
awesome and I’d say essential for the fondant. However, do not substitute it
into pure buttercream icing. It tastes disgusting. It makes for fabulous piping
and sets beautifully hard but I don’t think I could eat a cake made and filled
with this icing, it really is quite terrible. I may use a little in my
buttercream for the stability but I’ll be sure to disguise it with lots of
butter and vanilla essence.
