I have seen very obvious negative effects on my butter cream frosting after using the new Crisco, and wondered if anyone has noticed problems with their homemade rolled fondant, as I struggled with the rolled fondant on the last cake I made, like at no other time and the day before, the batch of rolled fondant went perfect on another cake?

My recipe contains so little shortening, I doubt it would cause any problems. When fondant is hard to manage, it is often not enough or too much powdered sugar.