When making fondant what can you substitute shortening for?

While shortening is traditionally used in fondant for its texture and stability, you can substitute it with a few alternatives:

For a lighter, smoother texture:

* Butter: Use unsalted butter at room temperature. It will give a slightly richer flavor and slightly softer texture.

* Crisco: A vegetable shortening, Crisco is a good substitute for shortening in fondant. It provides similar texture and stability.

For a vegan option:

* Vegan butter: Use a high-quality vegan butter, such as Earth Balance or Miyoko's Kitchen.

* Coconut oil: Use unrefined coconut oil, which has a mild coconut flavor and a similar consistency to shortening.

Other considerations:

* Adjust the amount: You may need to adjust the amount of the substitute depending on the specific recipe.

* Flavor considerations: Butter will add a distinct flavor to your fondant, while coconut oil will provide a hint of coconut.

* Stability: Shortening provides the most stability to fondant, so other substitutes may result in a slightly softer fondant.

Important note: Always follow the specific recipe instructions carefully and adjust as needed based on the substitute you choose. Experiment with different options to find the best fit for your preferences.