Crisco: the American shortening that revolutionized baking since 1911!

Did you know Crisco was originally going to be called "Krispo"?

In 1911, Procter & Gamble invented the world's first shortening made entirely from vegetable oil. The name "Krispo" was first considered, then "Cryst" — dropped for religious reasons. They finally chose "Crisco," a near-acronym of "CRYStalized Cottonseed Oil." The marketing campaign was revolutionary for the time: P&G handed out a whole recipe book for free to convince American housewives to adopt this new product. And it worked — Crisco quickly became a staple of American cooking!

Crisco belongs today to B&G Foods — the same family as Dash and Grandma's Molasses. The recipe has evolved (now based on palm and soybean oil, with no trans fats), but the function remains the same: creating baked goods with a unique texture.

What exactly is shortening?

Shortening is a fat that's solid at room temperature, 100% plant-based, with no water. That's what sets it apart from butter (which contains 15-18% water) and margarine. In baking, shortening creates a lighter, airier and more stable texture than butter — which is why American pie crusts are so flaky, cookies so crisp, and frostings so firm and silky.

How to use Crisco

Pie crust: Replace butter with Crisco in your shortcrust — flakier, meltier result. The classic method: 1 cup of Crisco to 3 cups of flour.

Cookies: Mix half Crisco / half butter for cookies that hold their shape while baking yet stay soft in the center.

Frosting: That ultra-white, firm American frosting (like on layer cakes) can only be made with Crisco — butter gives a yellowish frosting. Mix Crisco + icing sugar + vanilla for a perfect result.

Frying: Crisco handles high temperatures — ideal for American-style fried chicken!

Butter Flavor: The Butter Flavor version brings a buttery taste without the temperature constraint — perfect for recipes where you want the shortening texture and the aroma of butter.

Frequently asked questions about Crisco

Can you replace butter with Crisco in all recipes?

Measure for measure, yes — but the result will be different. Lighter, airier, with a more stable texture. For cakes and pie crusts, it's often better. For brioche and pastries, prefer butter for the taste.

Where to buy Crisco in Europe?

Vegetable shortening is nearly impossible to find in regular European stores. My American Market, the No.1 online American grocery store, brings it to you straight from the States. Express delivery!

Into American baking? Check out Jiffy, Grandma's Molasses and Log Cabin in our shop too!