I have been using only Criso solid (for years) when making my buttercream icing. They have come out with a new Crisco (without Trans Fat) and I am finding that the buttercream no longer has the appropriate taste, consistency, and it does not dry or crust (for the crumb coat). Has anyone else experienced this problem? Any suggestions?
Welcome to Cake Central. This topic has been discussed several times. If you use the search button above, search all terms. limit to titles only and search in the cake decorating forum you will find several.
Here is one:
Hello Karen, Welcome to CC.
Here is a link to a thread, where the poster was asking almost the same questions about their bc icing.
It also has reply with links to other thread that may be helpful to you, good luck.
Here's a link to a thread with Indydebi's recipe:
She's my new hero .
Here's a link to a thread wih a variation of her recipe by missmeg: