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SweetConfectionsChef
Forum Addict
Joined: Jul 21, 2006
Posts: 986
Location: Texas
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Sat Apr 14, 2007 8:09 pm |
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msauer
Forum Addict
Joined: Jan 01, 2006
Posts: 745
Location: Gahanna, Ohio
Birthday: Feb 08
Gallery Supporter Member
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Sat Apr 14, 2007 8:14 pm |
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Please don't tell me this!!! Crapola!!!
I just bought two really huge containers of the "new stuff" from Sam's Club the other day. I had heard at a class I took in January that the recipe for Crisco was going to change, but I was hoping it wouldn't mess with the icing!!!!!
I'm gonna watch your thread to see what everyone else has to say.
-Michelle |
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step0nmi
Forum SuperStar!
Joined: Oct 02, 2006
Posts: 2885
Location: WI
Birthday: Feb 02
Gallery Supporter Member
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Sat Apr 14, 2007 8:19 pm |
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OHH NO!  I just bought a huge tub too! I hope my icing is still the same! Maybe if we just add a little more powdered sugar it should be fine???!! |
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SweetConfectionsChef
Forum Addict
Joined: Jul 21, 2006
Posts: 986
Location: Texas
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Sat Apr 14, 2007 8:23 pm |
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| step0nmi wrote: | | OHH NO! I just bought a huge tub too! I hope my icing is still the same! Maybe if we just add a little more powdered sugar it should be fine???!! |
I tried that....and it made it dry. So then I added some more water and it looked ok (just ok, not normal or great) but it was so freakin' soft!! It's like it doesn't "hold up" anymore! |
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Kitagrl
Forum SuperStar!
Joined: Jun 16, 2005
Posts: 2738
Location: NE Philly suburbs
Birthday: Jan 31
Gallery Supporter Member
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Sat Apr 14, 2007 8:27 pm |
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I stopped using Crisco because to me it smelled like chemicals, so I use generic anyway...some stores have a really nice generic, firm shortening, you might try a few different store brands and see. |
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gateaux
Forum Fanatic
Joined: Aug 31, 2006
Posts: 1404
Location: MN
Birthday: Aug 07
Gallery Supporter Member
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Sat Apr 14, 2007 8:49 pm |
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Sorry I am ranting and this is a bit long....
Icing is not suppose to be transfat free, we do not need to be saved by anyone but ourselves. If I needed for someone to tell me to not eat something because it's bad for me, I would have to move back home and be 4 years old! ARGH. Oh yeah and that would probably not work, since my mom always said, moderation is the key, it's important to enjoy good food, well prepared with good tasting ingredients. She was always thin and ate properly, but enjoyed her little sweets and what not! I miss her...
To continue...
Why can't "they" and "I MEAN THE BIG THEY" just let us choose if we want bad or baddest (is that even a word)!
Well if this is the case, no more Crisco for me either. I just used my last container of the old bad crisco. Good thing I have a class next, week, I will ask my teach what she thinks about all of this, she is very wise!
Maybe we should start a petition or maybe (no offence to any lawyers, I have friend who are and I love them).. but maybe that is why crisco changed, it's because they want to get ahead of the curve and not have to be part of any lawsuits that might come up.
Anyhow, in the meantime, we have to either change our recipes and find a work around or start using butter - until THEY decide to take the transfats out.
Here I thought we were safe!
Good Luck |
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mommyinaprilx2
Junior Member
Joined: Jul 13, 2006
Posts: 86
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Sat Apr 14, 2007 8:58 pm |
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Yep I know what you mean! I bought some the other day and it took forever to get that cake smooth! I could figure out what the probelm was until later I had the shorteing and was like why is this stuff so soft???!!! |
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mekaclayton
Frequent Member
Joined: Feb 28, 2007
Posts: 382
Location: cordova, TN
Birthday: Jun 02
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Sat Apr 14, 2007 8:59 pm |
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...I just used some about 1 hour ago and noticed all the air bubbles. Earlier, I noticed the package had that on there but paid no attention to it. I did a basket weave...air bubbles everywhere...hadn't had that major of a problem before. Still thought maybe it was me. I added some more water (thought maybe my icing was too stiff)...still air bubbles. I got some old that I can finish the cake up with but I guess it's time for me to find a new way to make icing or find a way to get this "new" Crisco more like the old. The cake looks okay but I still hate air bubbles. |
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MamaBerry
Frequent Member
Joined: Dec 25, 2006
Posts: 299
Location: LaLaLand
Birthday: Jan 01
Gallery Supporter Member
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Sat Apr 14, 2007 9:03 pm |
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Whole Foods and other overpriced-earth friendly stores have a couple of shortening products that work like the old Crisco.
Earth Balance and ...shoot I just forgot the name of the other it's in the baking aisle of Whole Foods and is in a big ol' tub.
Good Luck |
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mcdonald
Forum Addict
Joined: Jul 16, 2006
Posts: 748
Location: Trenton, Texas
Gallery Supporter Member
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Sat Apr 14, 2007 9:11 pm |
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I wish companies would let US decided what we want to eat and what we don't want to eat. I think that after raising two kids and being married for 24 years, I am responsible enough to figure out what I want to eat.
I have tried a couple off brands before and had no luck. I guess I better get started trying out some different ones before my next cake is due. |
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AnythingSugar
Forum Addict
Joined: Sep 11, 2006
Posts: 605
Location: Carolinas
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Sat Apr 14, 2007 9:11 pm |
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I had a problem with the new Crisco a few weeks ago. I had lots of bubbles in my icing and there were tiny specks of shortening that I could not get to blend in. I could not understand why I had those specks of shortening and then I discovered that it was the new Crisco. I haven't used it anymore. |
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darcat
Forum Fanatic
Joined: Mar 13, 2006
Posts: 1226
Location: Montreal Canada
Gallery Supporter Member
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Sat Apr 14, 2007 9:13 pm |
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I use tenderflake shortening I dont know if you guys have that or not but I find it just as good as good as crisco and about the same price and so far they havnt messed with the recipe lol |
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MaryV
Newbie
Joined: Dec 03, 2006
Posts: 9
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Sat Apr 14, 2007 9:14 pm |
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I thought it was just me!
I have been noticing the air bubbles too! AND I delivered a cake yesterday, only to discover once I got to th site that one of my BC (Crisco BC) boarders had "slid" down from the cake onto the cake board thus exposing my not so neatly trimmed fondant cake! 
I guess I'll have to start shopping around for a new "old school" shortening...maybe we should all get together and start a business selling "TOTAL TRANSFAT" SHORTENING??? -I'd buy it!
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SweetConfectionsChef
Forum Addict
Joined: Jul 21, 2006
Posts: 986
Location: Texas
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Sat Apr 14, 2007 9:16 pm |
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Thank you so much everyone for letting me know that I am not crazy!! I was starting to worry!
I guess I'm gonna have to take the pludge to high ratio shortening. I can't find a place around here to buy it and I surely don't want to pay shipping on that stuff! I go through about 4 of the biggest tubs of Crisco a week... I guess I better look harder! |
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indydebi
Forum SuperStar!
Joined: Jul 07, 2006
Posts: 15102
Location: Indianapolis IN
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Sat Apr 14, 2007 9:35 pm |
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Ok, I dont' know what I'm doing right or what I'm doing wrong, but I didn't notice any difference. My photo "first FBCT" was made with the zero-trans and you can see the icing is pretty smooth.  It still passes our taste test (first thing I checked out with the first batch out of this can).
I'm going to keep an extra close taste-bud on any future batch though! I appreciate this thread for bringing the topic up.... if I run into these problems in the future, I won't panic (too much!) |
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