Crisco Vs Generic?

Decorating By steph95 Updated 23 Feb 2006 , 6:48pm by DIAELI

steph95 Posted 22 Feb 2006 , 4:18pm
post #1 of 27

Just wondering: has any seen a difference between Crisco and generic shortening? I'm trying to save money and wondering if it's worth my while to go generic.

26 replies
smashcakes Posted 22 Feb 2006 , 4:29pm
post #2 of 27

i've only ever used crisco, so i don't know. i try to stock up on it when it goes on sale, or i buy it at sams' it's under $6 for the big can there. read the ingredients and see if they are exactly the same, you could always buy a small can of the generic and see if you notice a difference

Jenn123 Posted 22 Feb 2006 , 4:30pm
post #3 of 27

High quality shortening is VERY imporatnt in my opinion. I buy the more expensive stuff in 50 lb boxes because it makes the icing lighter and doesn't leave that yuck greasy film in your mouth. I wouldn't go cheap here without thorough testing.

LisaMS Posted 22 Feb 2006 , 5:02pm
post #4 of 27

I tried a generic product a long time ago and was not pleased with the results. I wouldn't use anything but crisco.

ashianadotkom Posted 22 Feb 2006 , 5:09pm
post #5 of 27

I use the walmart brand but i never make crisco buttercream.
I use it when i make tortillas or pie crusts.

Keliames Posted 22 Feb 2006 , 5:12pm
post #6 of 27

I used a generic once, and will not use it again. It had a funny taste to it, and it was a little yellow compared to Crisco.

alise Posted 22 Feb 2006 , 5:16pm
post #7 of 27

I use the Crisco because the generic looks yucky after a couple of weeks and I throw it away!

We went to the RV Show on Sunday and we watched a cooking show there that turned out to be a sells show for really good pans. The guy that was cooking said look at this shortening all it does it go in and clog all the arteries! And goes to your butt! So now I'm freaked because thats what I use for icing! And my husband already was told he will have problems with his heart! So I sure wish there was a recipe without it in it!

sgirvan Posted 22 Feb 2006 , 5:26pm
post #8 of 27

I think that it really has to do with what other brand you try. I have always used used Crisco until recently when I had some Western Family shortening (from Save On Foods in Canada) and the store was closed. I actually liked it better than Crisco and have been using it since, my icing was smoothing much better with this shortening and it tastes just fine, it is also pure white so there is no difference in appearance. Sometimes you just have to try things to see what "you" like as we all have different tastes icon_biggrin.gif

Euphoriabakery Posted 22 Feb 2006 , 5:29pm
post #9 of 27

I use Albertson's vegetable shortening and have noticed no difference in my icing.

beachcakes Posted 22 Feb 2006 , 5:37pm
post #10 of 27

Alise, try IMBC - no Crisco in that, just butter.

alise Posted 22 Feb 2006 , 5:44pm
post #11 of 27

I will try that, my family love my cakes and all of the men have heart problems or were told they will. Thanks!

m0use Posted 22 Feb 2006 , 5:48pm
post #12 of 27

I prefer Crisco..I tried a generic and my icing was gritty tasting, the powdered sugar did not mix well with the cheap shortening... I still have a big can of the cheap stuff, but that works great in homemade cake release.

Euphoriabakery Posted 22 Feb 2006 , 5:54pm
post #13 of 27

I have used Wal-Mart brand and find it is yucky! But Albertson's seems fine. It might just depend on the generic brand you use. I guess not all generics are the same. Also I never ever use generic powdered sugar! It has to be pure cane or it comes out chalky and gritty. And I use half butter half shortening icing, so maybe the generic shortening just isn't as noticable in my icing.

llj68 Posted 22 Feb 2006 , 7:33pm
post #14 of 27

Neither! I use Sweetex. Swear by it and will use nothing else anymore.


steph95 Posted 22 Feb 2006 , 9:05pm
post #15 of 27

Where do you find Sweetex? I've never seen it.

Darstus Posted 22 Feb 2006 , 9:08pm
post #16 of 27

Crisco is the highest quality shortening outside of commercial shortenings. I do not know of one decorator that uses anything else but Crisco.

Cakeman66 Posted 22 Feb 2006 , 10:18pm
post #17 of 27

I use a creamy Generic. I've gone through several tests for myself, and that's just what I prefer. Generic's are mostly made by companies that make the higher priced ones as well. If you get "solid" shortening no matter what brand you buy, it's still not gonna be as good as a this stuff is.

eza91804 Posted 22 Feb 2006 , 10:33pm
post #18 of 27

For those of you concerned with the health aspect of Crisco, they do have a Trans Fat Free version. It's harder to find, but trans fats are a contributor to heart issues, and that is probably what that person was talking about in the previous post.

cybourg Posted 22 Feb 2006 , 10:34pm
post #19 of 27

I always use Crisco. Buy it at Sam's in the large can. But the other day I was out, so tried Rich's shortening. I hate it! I blend my Crisco with my liquids before adding the powdered sugar. Well, the Rich's wouldn't blend with the liquids.

Phoov Posted 22 Feb 2006 , 10:37pm
post #20 of 27

Had always used Crisco.....tried a was a translucent, yellowy mess. UGH.. Might look into Hi-Ratio, however.

llj68 Posted 23 Feb 2006 , 3:03pm
post #21 of 27
Originally Posted by steph95

Where do you find Sweetex? I've never seen it.

Sweetex is a high-ratio shortening. I get it at my local cake decorating store. You can also buy it online but it comes in 50 lb blocks--that would be a bit too much for me. lol!

I used to use Crisco and once I tried high-ratio, I never went back.


tanyap Posted 23 Feb 2006 , 3:12pm
post #22 of 27

are there other brands (other than sweetex) of hi-ratio shortening that are commercially available, if that's a preferred item over crisco??

alimonkey Posted 23 Feb 2006 , 3:16pm
post #23 of 27

I use Bake-rite, mostly because I got it on clearance for $.61/can. I bought one to test and then went back and bought the rest. I think it's just as good or better than Crisco, and now you can buy the trans fat-free version in the big can (Crisco only sells it in a small can and sticks where I am.) Of course, most of the time I use high ratio shortening in my icing, so I use the regular stuff for baking and frying now.

Before the other brands of no-trans-fat shortenings came out, I also tried one that Smart Balance makes with good results.

Not a huge fan of Kroger brand, though, so I guess it all depends on which one you use. I hate to see people brainwashed by a brand name, though.

Tanya - CK packages a high ratio shortening that you can get at Make-a-Cake for $7/3 lbs or Cake Craft Shoppe for I think $12/3 lbs. You can also get it in a 50 lb box from somewhere near Sugar Land, just don't remember the name of it or exactly where it is.

SUELA Posted 23 Feb 2006 , 4:37pm
post #24 of 27

I have found no difference between Crisco and the generic brands of vegetable shortening except price.

ashianadotkom Posted 23 Feb 2006 , 4:54pm
post #25 of 27

They might even come from the same factory!

SUELA Posted 23 Feb 2006 , 4:56pm
post #26 of 27

Quite true.....I always say to my students generic or Crisco, doesn't matter, as long as they are NOT getting LARD!

DIAELI Posted 23 Feb 2006 , 6:48pm
post #27 of 27

I sincerely prefer using Crisco, I have tried using generic brands too, specially here in Guatemala where sometimes Crisco is hard to find but I do not like the taste nor color obtained by the two generics I have tried.

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