I read on another board that Crisco had reformulated again. They said it was worse than ever. I made 2 or 3 calls to the company that makes Sweetex to inquire about the new no trans fat Sweetex. They will not answer me. I also e-mailed. No answer. The lady who mentioned they changed Crisco again said she is in New York and can no longer use trans fat shortening. Anyone heard about any of this?

I have not had any problems with Crisco. Try my bc recipe it's in the recipe section. It is listed as Jibbies White Velvet Buttercream. Haven't heard about a reformulation. I did hear something about New York not allowing trans fat in restaurants.

Jibbies

Yes, New York was the first area in the USA to impose a Trans-Fat ban. I know that they had issued a trouble-shooting list for bakers, along with a list of approved shortenings/fats.

Theresa

Yes, here in New York Restaurants can no longer use trans fat shortening. Just about everything I buy I read in the package no trans-fat.

What did you want to know about the non-transfat Sweetex?

Here's a previous thread:
(Which includes the email I received.)

http://forum.cakecentral.com/cake-decorating-ftopict-588358-.html

HTH