Azubutter 300g - Premium Vegetable Fat

The Azubutter Azucren stands out with 6 major advantages making it the European reference for vegetable shortening in cake design:

• 0% trans fatty acids: completely eliminated from the manufacturing process, compliant with WHO and EFSA recommendations. A decisive advantage over traditional American shortenings that still contain TFAs
• Partially non-hydrogenated fats: modern technology ensuring nutritional quality without compromising technical performance
• Absolute taste neutrality: does not alter the taste, color, or smell of preparations, unlike some entry-level vegetable fats that impart off-flavors
• Stable creamy texture 18-22°C: optimal melting point for comfortable handling in the workshop without refrigeration or excessive hardening
• Exceptional stability: shelf life of 6 to 12 months after opening at room temperature, without phase separation or rancidity
• Azucren formulation: Spanish brand specialized in cake design since 1989, European expertise recognized by professional decorators across the continent

To explore the full range of Patissland sugar paste, see the complete sugar paste collection.

The Crisco is an American shortening that has become the generic name for this product category among cake designers. The Azubutter is its modern European equivalent with regulatory and technical advantages:

Practical conclusion: for a European cake designer, Azubutter Azucren offers the same technical performance as Crisco with guaranteed EU regulatory compliance, stable French availability, and an optimal 300g size for product testing or moderate production. No more need to import Crisco from the United States with shipping costs and customs uncertainties.

The flagship application of Azubutter remains the softening of hardened, dry, or difficult-to-work fondant. Professional method:

• Step 1: sampling - take a small amount (5 to 8 g for 500 g of fondant)
• Step 2: tempering - slightly warm the Azubutter between your clean, dry hands to soften it
• Step 3: incorporation - gradually incorporate into the fondant while kneading vigorously
• Step 4: kneading - the paste regains its suppleness and elasticity within minutes
• Step 5: adjustment - adjust the amount according to the initial hardness and age of the fondant
• Golden rule: never exceed 2% of the total paste weight (maximum 10 g for 500 g)

Technical benefits observed immediately:

• Rehydration and regeneration of dry or old pastes
• Malleable and elastic texture maintained throughout the work
• Smooth rolling without cracks, fissures, or tears
• Drastic reduction of expensive raw material waste
• Substantial savings on your sugar paste purchases

Pro tip: for already colored fondant, Azubutter "revives" the paste without altering its original shade, unlike adding water which creates marbling and color variations. Use on FunCakes Bright White sugar paste or other Patissland sugar pastes.

Rolling out fondant and pastillage requires an effective non-stick agent without compromising the final finish. Azubutter is a superior alternative to traditional starch, powdered sugar, or flour:

Application on work surface:

• Lightly grease your work surface with Azubutter (2-3 g for 40x40 cm)
• Spread with absorbent paper in circular motions for an ultra-thin, even layer
• Fondant or pastillage detaches effortlessly without excessive handling
• No residue of starch or powdered sugar altering the visual appearance
• Work surface stays clean and neat

Advantages compared to traditional methods:

• Shinier finish than that obtained with powdered sugar, which dulls
• No change in the color or shade of the paste
• Better subsequent adhesion when covering the cake
• Time saved in post-work cleaning
• Removal of sugar dust in the workshop

Advanced wedding cake technique: for large pieces (wedding tiered cakes, prestige creations), apply Azubutter in concentric circles from the center outward. This distribution ensures perfect uniformity on surfaces larger than 50x50 cm. See the Patissland Wedding Cakes collection for complementary equipment.

For clean, precise, and professional cutouts with cookie cutters:

• Step 1: apply a minimal trace of Azubutter with a small clean, dry brush
• Step 2: brush only the inside of the cookie cutters (cutting edges)
• Step 3: wipe off excess with a clean paper
• Step 4: cut your shapes from fondant, pastillage, or flower paste
• Step 5: cutouts release without deformation or sticking

Especially ideal for:

• Highly detailed complex shapes (lace, arabesques, openwork patterns)
• Thin letters and slender numbers (pair with Patissland letter and number cookie cutters)
• Metal cookie cutters naturally prone to sticking
• Multiple series cutouts without constant re-greasing
• Work with particularly sticky pastillage

Guaranteed result: sharp contours without smudges, perfectly defined angles, ultra-fine details fully preserved.

The gum paste (gumpaste), a noble but extremely demanding material for sugar flowers, particularly benefits from Azubutter’s properties:

On the work surface:

• Completely prevents sticking during sugar flower modeling
• Allows ultra-thin spreading (less than 1 mm) without tearing
• Facilitates repositioning of pieces during work

On modeling tools:

• Lubricates veiners for break-free unmolding
• Greases embossers and outbosseurs for perfect imprints
• Protects ball tools and bone tools from sticking

On hands:

• A few microscopic traces on fingers prevent unsightly fingerprints
• Smooth handling without dough drying out
• Ultra-smooth finishes on petals and foliage

In relief molds:

• Break-free unmolding of complex molded pieces
• Preserves the finest details (veins, textures, reliefs)
• Prevents tearing when unmolding deep shapes

Professional result: ultra-fine details preserved, delicate petals intact, flawless textures worthy of the greatest European cake designers.

For all creations requiring delicate unmolding without breakage, Azubutter effectively replaces industrial release sprays:

Chocolate molds (silicone, polycarbonate, Tritan):

• Thin layer with brush before pouring tempered chocolate
• Clean unmolding with preserved mirror shine
• Compatible with all professional coatings

Cake pop and lollipop molds:

• Light greasing for break-free extraction
• No deformation of spherical shapes
• Smooth finish without need for touch-up

3D molds for sugar pieces:

• Complex sculptures fully unmolded
• Modeled chocolate extracted without breakage
• Pastillage pieces released perfectly

Candy and praline molds:

• Cost-effective alternative to industrial release spray
• Controlled application without excess
• Compatible with all types of ganaches and fillings

General procedure: apply a thin layer of Azubutter with a soft brush, spread evenly focusing on corners and reliefs, remove any visible excess, fill according to your recipe, unmold after complete crystallization.

Universal golden rule: never exceed 2% of dough weight for softening. Beyond that, the greasy effect becomes visible and compromises the finish. For 1 kg of very hardened fondant, the absolute maximum is 20 g of Azubutter.

Yield of 300g jar: a full jar allows several hundred uses on cutters, or softening 15 to 30 kg of fondant depending on dosage. Extremely cost-effective investment.

Technique 1: Recovery of very hardened fondant

• Cut the hardened fondant into small pieces of 2-3 cm
• Add 1% Azubutter (5 g for 500 g fondant)
• Knead vigorously 3-5 minutes crushing the pieces
• Let rest 10 minutes wrapped in cling film
• Knead again for 2-3 minutes
• Result: the fondant regains a like-new texture, 100% saving of fondant that would have been discarded

Technique 2: Azubutter + CMC combination for structured pieces

• 1000 g of white or colored fondant
• 10 g of Azubutter (1%) for immediate flexibility
• 5 g of CMC/Tylose (0.5%) for controlled firming after setting
• Knead vigorously for 5 minutes, rest 2-3 hours in airtight wrapping
• Result: maximum flexibility during work + gradual firming after setting, ideal for complex structures and tiered cakes in warm climates

Technique 3: Fluid marbling for watercolor effects

• Divide the fondant into 3-4 equal parts colored differently
• Add 0.5% extra Azubutter to each color
• Knead each color separately
• Assemble the colored pieces without fully kneading
• Roll out: the colors blend into smooth gradients
• Result: watercolor effects, organic marbling, subtle gradients impossible otherwise

Technique 4: Rolling large wedding cake pieces

• Apply Azubutter in concentric circles from the center outward
• Use sparingly: 3-4 g maximum for 50x50 cm
• Spread with absorbent paper to even out
• Place the fondant in the center and start rolling
• Result: even distribution without dry or greasy spots

Ingredients: refined vegetable fats (composition according to manufacturer formulation), emulsifiers and stabilizers compliant with EU standards, natural antioxidants for long-term preservation. No partial hydrogenation, no trans fatty acids.

Allergens: may contain traces depending on production line. Always check batch labeling. Gluten-free, lactose-free, milk protein-free, egg-free, nut-free (depending on formulation).

Diet compatibility : suitable for vegetarians (check emulsifier origin for strict vegans). Alcohol-free. According to manufacturer declaration for GMO origin.

• Before opening : stable room temperature 15-25°C, protected from direct light and humidity. Can be stored for several years in a closed pot
• After opening : 6 to 12 months at room temperature under optimal conditions
• No refrigeration : cold excessively hardens the product and complicates its use. Store exclusively at room temperature
• Controlled humidity : avoid excessive moisture (risk of oxidation)
• Keep away from spices : store away from odorous products (possible absorption of smells)
• No water contact : never let water come into contact with the product
• Clean and dry utensils : to avoid cross-contamination during any sampling
• Immediate resealing : tightly close the lid after each use
• Cleaning the rim : clean the pot rim after use to ensure sealing

Signs of optimal quality : uniform white color without yellowing, smooth homogeneous texture, characteristic neutral smell, no phase separation.

To fully utilize Azubutter in professional cake design, here are the complementary Patissland references:

• Complete Sugar Paste Collection : all sugar pastes compatible with Azubutter softening
• FunCakes Bright White Sugar Paste 250g : premium white sugar paste, ideal Azubutter softening
• Embossers and debossers: to grease with Azubutter for perfect imprints
• Letter and number cutters: to lubricate with Azubutter for clean cuts
• Wedding Cakes Collection: equipment for tiered cakes and large creations
• Food colorings: to use before Azubutter to preserve shades
• CMC / Tylose: to combine with Azubutter (formula 1% + 0.5%) for structured pieces
• Food brushes: for controlled application of Azubutter on cutters
• Silicone non-stick mat: ideal work surface for rolling with Azubutter

Azucren is a Spanish brand specializing in ingredients for cake design and creative pastry since 1989. Recognized throughout Europe for the quality of its technical products aimed at professional cake decorators, Azucren developed Azubutter with a deep understanding of the specific needs of European cake designers.

The Azucren range stands out for:

• Strict EU regulatory compliance on all products
• A cake design specialization with dedicated formulations
• A European expertise recognized by professionals
• A stable distribution in France through specialized distributors

Patissland offers several Azucren references favored by professionals, including golden cake trays and Azucren cake boards that form the brand's complete ecosystem for event cake design.

What is the difference between Azubutter and American Crisco?
Azubutter is the European equivalent of Crisco with guaranteed EU regulatory compliance: 0% trans fats, no partial hydrogenation, compliant with WHO and EFSA. Identical technical performance for cake design, with the added bonus of stable French availability without import fees.

Is the 300g jar sufficient for regular use?
For weekly cake design production (1-3 decorated cakes per week), the 300g jar lasts 4 to 8 months. For very high-volume workshops, plan for several jars in rotation. The 300g size is optimal to preserve the freshness of the opened product.

Does Azubutter leave a taste or smell on the fondant?
No, Azubutter is completely neutral in taste and smell. It does not alter the taste, color, or smell of the sugar paste. It is precisely this neutrality that makes it indispensable in professional cake design.

Should Azubutter be refrigerated after opening?
No, refrigeration is not only unnecessary but discouraged. Cold excessively hardens the product and complicates its use. Store at room temperature 18-22°C in the airtight jar.

How much to use for 1 kg of very hard sugar paste?
For 1 kg of very hardened fondant, start with 10-15 g of Azubutter (about 1 tablespoon). Knead 3-5 minutes, let rest 10 minutes, then reassess. Add 5 g if necessary, never exceeding 20 g total (2%).

Is Azubutter suitable for vegetarian and vegan diets?
100% plant-based, Azubutter is suitable for vegetarians. For strict vegans, check the origin of emulsifiers on the batch label. The formulation is generally compatible but varies by version.

Can Azubutter be combined with CMC (Tylose)?
Yes, it is even a recognized professional technique: softening with Azubutter (1%) + firming with CMC (0.5%) for structured pieces that remain stable after setting. Ideal for complex tiered cakes in hot climates.

Can Azubutter replace butter in traditional baking?
Yes, Azubutter replaces butter or margarine in many recipes: American cookies, pie crusts, frostings, glazes. Its high melting point makes it particularly stable during baking and in hot climates.

How long does Azubutter keep after opening?
Under optimal conditions (airtightly closed jar, stable room temperature, clean utensils), Azubutter keeps for 6 to 12 months after opening without any loss of its technical qualities.

Does Azubutter stain clothes?
Like any fat, Azubutter can leave greasy marks if used excessively. When used correctly in a thin layer, it does not stain and cleans off with warm soapy water. On clothing, pre-treat with dishwashing liquid before washing.