Answer to the New Crisco Problems - New Recipe

Baking By gourmetcakes Updated 19 Jul 2007 , 3:13am by heavenscent

gourmetcakes Posted 27 Jun 2007 , 1:15pm
post #91 of 110

OhMyGoodies recipe has been posted for the 0 Trans Fat Crisco Buttercream using Butter and Crisco!!!! It's on the home page right now!

Thanks OhMyGoodies!

melliemelo Posted 28 Jun 2007 , 12:13am
post #92 of 110

Ok, I just skimmed through this thread to see what the scoop on the new crisco is. I've never been one to follow a recipe to the "T." icon_lol.gif
Anyway, I know not everyone wants to use canned icing, but it was just an idea I wanted to toss out!

moxey2000 Posted 28 Jun 2007 , 12:25am
post #93 of 110

Melliemelo: try the Perfectly Chocolate Chocolate Icing on the back of the Hershey's Cocoa can. It is easy to make and has an intense chocolate flavor. I use it for all my chocolate icing projects. It will smooth easily and sets up quickly. I've used the Viva method to smooth it and it works fine. I've also used it for roses, vines, other flowers, and borders. It is versatile and yummy icon_biggrin.gif

Jazz2U Posted 28 Jun 2007 , 12:45am
post #94 of 110

Becky @ Oh My Goodies wrote "GourmetCakes,

Oh hubby added more lol....
I love making the buttercream and I don't understand why other husbands don't help out with it since it only takes max 20 minutes lol....

Does your hubby clean up after he makes the BC? If he does, we'll have to clone him! Now if there is one that makes buttercream, bakes the cakes and cleans up.... oh in our dreams....

Jasmine

P.S. I didn't see the answer to using the new Crisco with the standard Wilton recipe - any difference? Is anyone here going to start a black market for the original Crisco?

snowshoe1 Posted 28 Jun 2007 , 5:48pm
post #95 of 110

Does anyone know WHY the cornstarch would make a difference (maybe I'm be too inquisitive here - if it works, it works! icon_lol.gif

mqguffey Posted 28 Jun 2007 , 6:54pm
post #96 of 110

Just an FYI: The WalMart brand shortening does contain animal fats, versus Crisco is all vegetable, just in case you have a vegetarian concern.

pastriegirl Posted 29 Jun 2007 , 4:03am
post #97 of 110

Tried the new Crisco last nite and substituted w/milk and it worked really well. And the taste was alot better so my coworkers say!

CustomCakesBySharon Posted 3 Jul 2007 , 7:51pm
post #98 of 110
Quote:
Originally Posted by mqguffey

Just an FYI: The WalMart brand shortening does contain animal fats, versus Crisco is all vegetable, just in case you have a vegetarian concern.




walmart sells 2 generic brands - one is with the animal fats and one is an 'all vegetable shortening' thumbs_up.gif

mqguffey Posted 3 Jul 2007 , 9:33pm
post #99 of 110

Thanks, Sharon, I didn't realize that. I'll make sure to look for that one next time!

Jazz2U Posted 8 Jul 2007 , 5:07pm
post #100 of 110

I just bought some "real" Crisco at Food Basics which is a division of A&P if someone is looking for it.

apclassicwed Posted 16 Jul 2007 , 7:16pm
post #101 of 110

Made Wilton's BC this weekend using a store brand that has trans fat 3g in it and it was the most disgusting stuff I've ever made !! My tiers slid, the frosting was overly greasy and it seem to make the actual cake greasier (the next day after cutting it).Also, the BC was sweeter than usual--- I hate that Crisco changed ! It's like when Coke changed it's formula--Public outcry forced them to go back to the original. I'm marking these cans "Not for BC" (as mentioned in this thread). Either Im switching to Hi-Ratio or full butter, until a solution is found

michellejohnson Posted 17 Jul 2007 , 10:30pm
post #102 of 110

Thanks so much for the milk tip! I am the queen of icing cracks, and I have always used water instead of milk. I am going to try the milk with a few drops of vinegar today. I really hopes this solves my crack problem!!

scottish_liberty Posted 18 Jul 2007 , 1:28pm
post #103 of 110

[quote="aobodessaThe problem seems to be that our politicians want to make us all healthier. Doctors have been telling us that it's the trans fats that clog our arteries quickly. Therefore, if we eliminate them from our diets, we'll all be healthy! Sounds simple doesn't it? icon_rolleyes.gif
The problem comes in when the politicos want to make this change mandatory for "the good of all", not just the people who could benefit. They don't think that we're capable of reducing our trans fat intake on our own icon_rolleyes.gif
So we now have a millions of people dying of lung cancer from cigarettes every year... but at least their arteries will be unclogged lol. icon_wink.gif
Libby

Kitagrl Posted 18 Jul 2007 , 1:36pm
post #104 of 110

Yep pretty soon they will be limiting our McDonalds purchases... "700 calories per customer per visit, please...." icon_confused.gif

OhMyGoodies Posted 18 Jul 2007 , 1:42pm
post #105 of 110
Quote:
Originally Posted by Jazz2U

Becky @ Oh My Goodies wrote "GourmetCakes,

Oh hubby added more lol....
I love making the buttercream and I don't understand why other husbands don't help out with it since it only takes max 20 minutes lol....

Does your hubby clean up after he makes the BC? If he does, we'll have to clone him! Now if there is one that makes buttercream, bakes the cakes and cleans up.... oh in our dreams....

Jasmine




Sorry I'm just seeing this now... for some reason I wasn't getting notifications of new posts... Anywho... yes he does clean up afterwards and he has been known to bake the cakes as well when I was ill.... I had surgery on my foot (had a piece of glass go straight in straight to the bone and break into 5 pieces - I shattered a straight glass storm door by touching it in the winter icon_sad.gif

Wandootie Posted 18 Jul 2007 , 2:54pm
post #106 of 110

Not sure of how many of you live near a Publix Supermarket, but I bought a can of their shortening and it worked very well...no sliding, not too many air bubbles (easily fixed with Melvira's Method), and no cracks to mention, and no greasy taste.

Perhaps if everyone tried their store's brand name/version of shortening...maybe. For those who have a BiLo, the store brand name is now "Southern Home". I have tried it as well with good results. And, of course, the is Ingles brand name of "Laura Lynn" which I have not tried.

Good luck, guys!


Wanda

teacup916 Posted 18 Jul 2007 , 4:42pm
post #107 of 110

In the recipe using the new Crisco - you use a stick of butter. Do you use "real" butter or are you using margarine?

OhMyGoodies Posted 18 Jul 2007 , 5:03pm
post #108 of 110

I've used both real butter sticks and margarine sticks. The ONLY difference I've noticed is that the margarine colors the icing yellow, the cheaper the margarine the darker yellow it is lol.

Real butter turns it a very pale ivory but nearly almost white.

You can see the difference in my cake photos... lol

Jazz2U Posted 19 Jul 2007 , 2:57am
post #109 of 110

Becky! All this time, I thought my husband was perfect and now yours spoiled it for me!!

Anyway, I'm not sure if anyone mentioned it but I was wondering if maybe the stores were choosing what we buy so I emailed Crisco last night. They called me today and left a message that they are no longer using the old formula. Also, the site tells you how long the product lasts after the expiration date (opened vs. unopened), how to store it, etc.

heavenscent Posted 19 Jul 2007 , 3:13am
post #110 of 110

thanks for the heads up I have not had a problem with it but one never knows

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