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.
18 comments:
Hi. Can you tell me if Hollym will stay firm out of the fridge? Is it shelf stable?
Good grief! I meant Holsum.
Yes. It will at standard room temperature. (not Durban super heat) It also hardens the icing so it is more stable. :)
Hie how much can I add to my icing
can i use it for baking ?
So is Holsum Shortening?
Hi where can i purchase this from?
Hi there... I am looking for a bread recipe that uses Holsum fat?
Thanks for that butter icing tip, else I would have to have learnt it the hard way
hi hi, could i use holsum to add extra shine to my fondant?
Is holsum a shorting? I have this awesome recipe and it calls for shortening but I don't know what to use please help?
Regards
Hi does Holsum work like Crisco, I've also been frustrated in trying to understand what to substitute Crisco with cause here in South Africa we don't have the privilege's of buying it from our supermarkets. Also how much Holsum should I use in my butter cream. Thank you
https://www.cakecentral.com/forum/t/562499/what-shortening-can-i-use
this link is useful, about Holsum as a Crisco substitute. doesn't say anything about icing though...
Sooo shortening is Hydrogenated vegetable oil which makes it super stable at room temperature. It however increases the Trans Fats to an enormous amount and for this reason the hydrogenation process was outlawed in South Africa. So holsum is not really veg shortening but it's the closest product you will find to shortening.
You can just use butter it will basically do the same thing
Here is also a link to a possibly good shortening product in South Africa https://www.africapalm.co.za/products/bakers-delight.html
How can i use im my buttercream because it doesn't blend very well. It has some cloths when i add it to butter
If u do butter cream u can use half hulsome half butter they're not the same in texture .
Post a Comment