Crisco Shortening 450g - Vegetable Fat for Cake Design

The Crisco Shortening revolutionizes handling decorative doughs thanks to 4 unique properties that no other fat has:

• Instantly softens hardened sugar paste: a small amount is enough to revive dough that is too firm
• Neutral non-stick on the work surface: no starch residue that alters the finish
• Lubricates cookie cutters for clean cuts even on complex shapes (lace, letters, fine patterns)
• Stabilizes American buttercreams and frostings in warm climates — preserves airy texture

Ingredient list

• Refined soybean oil
• Refined palm oil
• Emulsifier: E471 (mono- and diglycerides of fatty acids)
• Antioxidant: E319 (TBHQ)
• Acidifier: E330 (citric acid)

Nutritional profile per 100g

*Reference Daily Intakes for an adult (8400 kJ / 2000 kcal)

Allergens & diets

• Contains: SOY
• Naturally gluten-free
• Cholesterol-free — 100% plant-based origin
• Suitable for vegetarian and vegan diets
• Suitable for lactose intolerant people
• Alcohol-free

1. Soften the fondant

1. Take a hazelnut-sized (5g) amount of Crisco
2. Warm between clean hands
3. Incorporate gradually while kneading
4. Let rest 2-3 minutes before rolling out

2. Grease the work surface

1. Place a small amount on absorbent paper
2. Spread in an ultra-thin layer
3. No starch residue, perfect finish

3. Grease cookie cutters

1. Apply a thin layer on sharp edges with a brush
2. Wipe off excess
3. Cut immediately — clean result the first time

4. Stabilize buttercreams

Replace 30 to 50% of the butter with Crisco in your American buttercream to achieve a light, stable texture in warm climates, ideal for smooth finishes on layer cakes.

Before opening

• Can be kept up to 2 years in its original packaging
• Store at room temperature (15-25°C)
• Keep away from direct light

After opening

• At least 1 year at room temperature
• Metal resealable and airtight tin
• No refrigeration needed (cold hardens the texture)
• Close tightly after each use
• Avoid any contact with water

Can Crisco replace butter in all recipes?

In technical pastry, yes, but the taste will be different. Crisco offers a lighter, airier texture, ideal for frostings and certain American cakes. For recipes where the butter flavor is essential (madeleines, financiers), prefer butter.

Should Crisco be refrigerated after opening?

No. Refrigeration is unnecessary and even not recommended — Crisco hardens in the cold and loses its ideal creamy texture. Store it at room temperature in its airtight container.

Does Crisco leave a taste on the fondant?

No, Crisco is completely neutral in taste. It does not alter the flavor or color of your fondants, even in light shades.

How much to use to soften 500g of fondant?

Start with 5-10g maximum (a hazelnut-sized amount). Add gradually if needed. Excess would make the dough greasy and sticky.

Is Crisco suitable for baked preparations?

Yes. It can replace butter or oil in cake batters, cookies, and American pie crusts. Its high melting point makes it stable during baking.

Is it compatible with a vegan diet?

Yes, Crisco is 100% plant-based. Suitable for vegetarians and vegans.

What is the difference between Crisco 450g and Crisco 1.36 kg?

Only the size differs — the composition is identical. The 450g is suitable for individuals and small workshops; larger sizes are intended for high-volume professionals.

• The best value for money on the French market for the Crisco 450g product
• Permanent stock — no shortages, no waiting
• Shipping within 24 business hours with GLS
• Delivery to mainland France, Belgium, Switzerland, Germany, Spain, Italy, UK
• Click & Collect in Osny (95) for Parisian professionals
• Responsive customer service in French — pastry team familiar with the products
• 5/5 reviews from 9 verified customers on this product
• B2B orders with professional terms on request

Patissland has been the French reference shop for cake design equipment and ingredients since 2019.