I am having problems with the new 0 transfat crisco shortening. Is there a recipe for the 0 Transfat crisco buttercream?
Hasn't the Crisco been 0 transfat for a while now? I've been playing around with my bc for the past year or so because of the change...if you're telling me that it's now worse I'm going to scream!!
If you use the traditional Wilton recipe, they have modified the ingredients to account for the 0 trans fat Crisco. If you use another recipe, you may be able to borrow from theirs to adjust yours.
Basically, they add in a little margarine and milk, which add the fatty proteins that are missing. I have used it and was pleased with the results.
I'm guessing that I misunderstood your op thinking that there was another change. Phewwww I'm glad that was a misunderstanding. I agree with Kim about the milk...I don't use the Wilton recipe but I do use only milk or cream no water, I also add some Dream whip which has transfat in it and it seems to help.
I have been having a hard time finding a buttercream I like and i just tried the newer wilton recipie and it is yummy and easy to work with also.
Can I ask what kind of problems you are having with your Icing? I have been using crisco for many years and haven't noticed anything different with my icing.
Kim, Thanks for the link.....I'll also try this.
The recipe of Indydebi's with Dream Whip in it works really well. The Dream Whip has emulsifiers added to it which take the place of the trans fat Crisco used to have.
i still use the crisco.... along with butter.... it is wiltons recipe on their site... i use heavy whipping cream instead of water or milk... it is delicious.... no problem crusting, etc.. use viva to smooth if i have to... i see others recipe on here... they call it by another name... but it is just like wiltons and so so yummy.
I use it in my recipes too without problems
Thanks you all for your help and the links you posted.