I know that this has been addressed before, but of course I didn't read the posts. Does anyone have any tips on getting the buttercream with the no trans fat crisco stiffer? Even when I add less milk (I also used whipping cream and half and half this time and it didn't make a difference) it won't stay as stiff as the old stuff. I'm a little worried about the summer heat that's coming and how this new stuff will be affected.

Here's the icing I've used for 25 years. I never noticed a difference in my icing at all when zero trans was introduced. It was only by reading CC threads that I learned anyone was having a problem at all. Holds up and crusts VERY well. http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Thanks, I'll try the dream whip. Your recipe actually uses more crisco than mine, so if the dream whip makes it hold up well then it should help mine out, too. I hadn't noticed a difference in my icing until a few weeks ago, which is when it started to heat up here. It just seems to be softer than usual, regardless of whether I reduce the amount of milk in it.

Debi -

Can you leave this recipe sit out at room temp a few days? Even with the milk in it?

Jen

Debi - Is this recipe gritty in the least? I tried it once.... but I think I added the creamora mixture instead of milk and it was gritty. What percent milk do you use?

Jen