New Crisco

Decorating By bostonterrierlady Updated 23 Aug 2013 , 10:49pm by REH56

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bostonterrierlady Posted 18 Jul 2007 , 4:33pm
post #1 of 26

I just e-mailed Crisco for the third time. I let them know I have found a local place that will order me sweetex. I am tired of fighting with my icing everytime I make it and worrying if it is going to work or not. I let them know this and that I thought the new Crisco was horrible. Please let them know if you are unhappy with their new product.

25 replies
 Crissy_Cakes  Cake Central Cake Decorator Profile
Crissy_Cakes Posted 24 Jul 2007 , 6:54pm
post #2 of 26

I've switched to the Walmart brand of shortening lately because of the bad results i've been having with the "no trans fat" Crisco.
Currently I've had no issues with my buttercream using the Walmart brand. I have heard rumors that Wilton is working with Crisco to develop a special shortening just for buttercreams but they've just been rumors.

Hope you have better luck with Crisco.

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sweetness11379 Posted 24 Jul 2007 , 7:05pm
post #3 of 26

What / Where did you go to email them? I have been sooo unhappy with Crisco lately I am READY to email and let them know I will no longer use their product. I bought a large tub of it too but I've only been using it for cooking other things now NEVER my icing. Switched to Walmart brand too.

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vicmic Posted 24 Jul 2007 , 7:20pm
post #4 of 26

icon_cry.gif Everytime I read one of these Crisco post, I could kick myself. A few weeks ago in my local Walmart there on the shelf 5 large cans of Crisco without the trans fat label that must have been left overs and I only picked up 3 not wanting to be greedy or look crazed at the check-out. How I wish I had gotten all of them. So I am using it for special cakes and reading everything I can on the new Crisco and looking for alternate products.

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yh9080 Posted 24 Jul 2007 , 9:47pm
post #5 of 26

Vicmic-be sure to check the nutrition labels. I thought I had found some old Crisco because it didn't have the green tag on the label. I happened to glance at the nutrition label and it had 0 transfat. So back on the shelf it went!

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lardbutt Posted 25 Jul 2007 , 1:28am
post #6 of 26
Quote:
Originally Posted by Crissy_Cakes

I've switched to the Walmart brand of shortening lately because of the bad results i've been having with the "no trans fat" Crisco.
Currently I've had no issues with my buttercream using the Walmart brand. I have heard rumors that Wilton is working with Crisco to develop a special shortening just for buttercreams but they've just been rumors.

Hope you have better luck with Crisco.




But we know what the means if Wilton will have it's name on it! $$$$$$$$$$$$ Like I've said before....too bad Crisco, you left me no choice to make and change and why go back when the walmart brand is cheaper!

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bostonterrierlady Posted 25 Jul 2007 , 1:38am
post #7 of 26

Go to crisco.com

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ladyonzlake Posted 25 Jul 2007 , 1:44am
post #8 of 26

Yep, I did the same thing, thinking I found some old Crisco and just check the label....0 transfat. I sure wish I could purchase HiRatio shortening here locally. I use IMBC mostly but I was thinking about using the shortening BC for Hot weather and children's cakes.
Jacqui

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Cakerer Posted 25 Jul 2007 , 1:44am
post #9 of 26

I'm concerned that the store brands will soon change to non trans fat versions as well to compete with Crisco...I only wish the store brands came in the sticks...I really dislike measuring but I will to better results.

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lardbutt Posted 25 Jul 2007 , 2:01am
post #10 of 26
Quote:
Originally Posted by Cakerer

I'm concerned that the store brands will soon change to non trans fat versions as well to compete with Crisco...I only wish the store brands came in the sticks...I really dislike measuring but I will to better results.



OOOO, me too! I hate measuring shortening! I hope they don't change. Maybe I should start contacting them now!

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Crissy_Cakes Posted 25 Jul 2007 , 9:47am
post #11 of 26
Quote:
Originally Posted by MessyBaker

Quote:
Originally Posted by Cakerer

I'm concerned that the store brands will soon change to non trans fat versions as well to compete with Crisco...I only wish the store brands came in the sticks...I really dislike measuring but I will to better results.


OOOO, me too! I hate measuring shortening! I hope they don't change. Maybe I should start contacting them now!




Yep good point, I know what I'm doing today!
thumbs_up.gif

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Dixiegal01 Posted 25 Jul 2007 , 10:30am
post #12 of 26
Quote:
Originally Posted by Crissy_Cakes

I've switched to the Walmart brand of shortening lately because of the bad results i've been having with the "no trans fat" Crisco.
Currently I've had no issues with my buttercream using the Walmart brand. I have heard rumors that Wilton is working with Crisco to develop a special shortening just for buttercreams but they've just been rumors.

Hope you have better luck with Crisco.




When you say Wal Mart brand are you meaning the Extra Value or the blue can Bake Rite? I've been using the Bake Rite and have good results thumbs_up.gif , I haven't tried the other though

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mommakescakes Posted 25 Jul 2007 , 2:10pm
post #13 of 26

Is anybody else having problems with the Walmart brand icing turning yellow? what can I do to get it white again? The white on my baby shower cake turned yellow and the blue turned green. icon_cry.gif

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yh9080 Posted 25 Jul 2007 , 2:26pm
post #14 of 26

I have had excellent results with the Piggly Wiggly store brand.

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SLK Posted 25 Jul 2007 , 2:42pm
post #15 of 26

I had no idea that crisco changed. I had a large supply at home and have still been using it. I'm just about out and will need to buy some new. Thanks for the tips...

Just exactly is the problem with the new crisco? What's it doing to kill your icing?

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kerri729 Posted 25 Jul 2007 , 2:50pm
post #16 of 26

I too have switched to the Piggly Wiggly brand, and it tastes no different. SLK.......Crisco changed to 0 trans fat, and it has caused problems with BC icing........not crusting properly, too soft, blow out, etc.......the texture of my icing has become a little different also, so many are switching. Some people are working on adjusting their icing ingredients using the new Crisco, and have had success.........

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Crissy_Cakes Posted 25 Jul 2007 , 5:50pm
post #17 of 26

Yes I was meaning the Great Value brand, sorry. Everythign at walmart to me is well, walmart brand. LOL icon_biggrin.gif

Quote:
Originally Posted by Dixiegal01

Quote:
Originally Posted by Crissy_Cakes

I've switched to the Walmart brand of shortening lately because of the bad results i've been having with the "no trans fat" Crisco.
Currently I've had no issues with my buttercream using the Walmart brand. I have heard rumors that Wilton is working with Crisco to develop a special shortening just for buttercreams but they've just been rumors.

Hope you have better luck with Crisco.



When you say Wal Mart brand are you meaning the Extra Value or the blue can Bake Rite? I've been using the Bake Rite and have good results thumbs_up.gif , I haven't tried the other though


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lardbutt Posted 25 Jul 2007 , 8:45pm
post #18 of 26
Quote:
Originally Posted by mommakescakes

Is anybody else having problems with the Walmart brand icing turning yellow? what can I do to get it white again? The white on my baby shower cake turned yellow and the blue turned green. icon_cry.gif




I haven't noticed anything like this yet, but I probally wouldn't b/c I use half butter and half shortening. Mine is usually sort of yelllow anyway. I bought some Americolor white gel color, but haven't used it yet. You might want to try it.

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charman Posted 25 Jul 2007 , 9:02pm
post #19 of 26

Would this explain why I have lumps in the new Crisco? I find if I beat it more, they go away, but then my icing is too whippy. Guess I might give the Walmart brand a try as well. Why can't company's just leave well enough alone!

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mommakescakes Posted 25 Jul 2007 , 10:25pm
post #20 of 26

Is anybody else having problems with the Walmart brand icing turning yellow? what can I do to get it white again? The white on my baby shower cake turned yellow and the blue turned green.

Sorry I meant I am having problems with my icing turning yellow when I use the walmart shortening. Can somebody help? Please

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mommakescakes Posted 25 Jul 2007 , 10:58pm
post #21 of 26

Thanks, I will try adding the white color. I thought maybe I was doing something wrong to make it turn yellow. It will look fine and then after it is on the cake a few minutes it starts to yellow.

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foxymomma521 Posted 25 Jul 2007 , 11:10pm
post #22 of 26

try adding a TOUCH of violet to your icing. For some reason it makes the yellow go away and look white...

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Euphoriabakery Posted 30 Jul 2007 , 4:12pm
post #23 of 26

Just FYI, I am a Wilton Instructor and asked my director about the new Crisco here is the oficial response I recieved:

Heres the scoop on the new Trans Fat Free Crisco®


The Wilton Test Kitchen has received many questions regarding the problems people are having with the new Tran Fat Free Crisco®. They are diligently testing the Wilton Class Buttercream Icing to find the solution for each problem that our WMIs and students are encountering, but they have not yet found the definitive answer.


They have offered the following advice to help us, at least temporarily, as they continue to explore all possibilities.


The most common problem is that our Class Buttercream Icing is too stiff when made with the new Crisco®. If this is the problem you are encountering they suggest:


First, omit the Meringue Powder
Second, if it is still too stiff add more water - They have found that in most cases, adding 1 additional tablespoon of water when making the stiff consistency will result in the proper consistency. (Its a good idea to add the extra water a little at a time, so you dont get the icing too thin.) Once you have achieved the proper stiff consistency, convert to thin and medium as usual.


It is important to note, as you all know, Buttercream Icing is directly affected by temperature and humidity, so this solution may not work for everyone. In more humid areas there may not be a need to add more water.


One other thing some brands of shortening still contain trans fat. Shortening containing Trans Fat will have Partially Hydrogenated (some type) Oil as the 1st ingredient on the Ingredients listing. If the first item on the list is Fully Hydrogenated, it is basically Trans Fat Free.

I hope this is helpful, although I think I might need to start using alternative shortening!

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hmarie_73 Posted 30 Jul 2007 , 6:22pm
post #24 of 26

Messybaker-

I agree with what you said...I made BC this weekend using the new Crisco, but my recipe is Buttercream Dream http://www.cakecentral.com/cake_recipe-2123-0-Buttercream-Dream.html It was awesome...I used the heavy whipping cream instead of milk and I just LOVED it and the consitancy was so smooooth...BTW I HATE BC... icon_wink.gif

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felecia Posted 30 Jul 2007 , 10:07pm
post #25 of 26

hello to all...well the problem i have is my icing starts to get really oily after it has been put on the cake and crust. I have just noticed this and was thinking i was doing something wrong....anyone have any ideas on what i need to do. i have always used crisco. i have a local Wally World (wal mart) that i shop at. i will give the wally world brand a try the next time.

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REH56 Posted 23 Aug 2013 , 10:49pm
post #26 of 26

i have been useing the 0trans fat with no problems.

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