Crisco Question?

Decorating By debksing Updated 12 Oct 2008 , 11:44pm by SeriousCakes

debksing Posted 12 Oct 2008 , 7:28pm
post #1 of 5

Has anyone noticed a change in the consistency of frosting since Crisco has removed the trans fats?

My last couple of batches of frosting have seemed to be a little different.

4 replies
kandu001 Posted 12 Oct 2008 , 8:14pm
post #2 of 5

Good question! Now that you mention it, mine have been a little different too!

kimberlina25 Posted 12 Oct 2008 , 8:20pm
post #3 of 5

oh my goodness yes! When they first came out with the new crisco, there were multiple (times a 100) threads about the new crisco. I couldn't find any because they were lost in the crash. here is a link about it


http://forum.cakecentral.com/cake-decorating-ftopict-599483-transfat.html+crisco

indydebi Posted 12 Oct 2008 , 8:22pm
post #4 of 5

Many many people noticed ... I believe Crisco's cust svc line was lit up for days and weeks with complaints about it.

I personally never noticed a change at all, but evidently my icing recipe with the powdered dream whip handled it fine.

Other CC'ers shared that using milk instead of water also helped with the zero-trans issue.

If you want to check out my recipe, here's the link: http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

SeriousCakes Posted 12 Oct 2008 , 11:44pm
post #5 of 5

Yes but it was January 2007 that they made the switch, how old was the last can of Crisco that you were using? Chances are you've been using 0 trans fat for awhile and didn't notice it, changes in weather cause funky problems with buttercream though.

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