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