Use to keep cakes from sticking to pan.
Place all ingredients in a mixing bowl. Using an electric mixer, beat until mixture has increased in volume slightly and resembles marshmallow cream.
Place in a container with a lid and store on the counter or in a cupboard. In hot weather, it may be refrigerated. The mixture tends to separate slightly upon sitting in your cupboard or refrigerator. Mix good before using, then brush cake pans (or any pans with something that might stick). You can use a pastry brush or a clean paper towel.
If you are baking something chocolate, you may use 1/4 cup cocoa and 1/4 cup flour. Just make sure that each of the three ingredients totals 1/2 cup. I keep mine in the refrigerator, and it will keep forever.
I love using Pan Release and nothing ever sticks! Try it on other things that stick like corn sticks, corn bread, etc.
By Barbara from Pell City, AL
I have used this for many, many years and it works just great. I chose to use Crisco oil, and Crisco shortening as well instead of other oils & shortenings. Nothing ever sticks to the pan and its really simple to use... nice to have on hand as well.
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