I just purchased a huge can of Crisco from Sams...well, I purchased it before I read about all the problems with separation etc, here on the forum. What can I add to the crisco to get it to be acceptable? I have read the Crisco folks recommend adding cornstarch...

Perhaps I should just change the recipe I have been using...the Wilton student recipe for practicing. Would Indydeby's icing with the dreamwhip add back the transfats?

Oh, one more thing...how can I find a place to buy Sweetex or Alpine icing shortening? I am in the RioGrandeValley of Texas, near Mcallen and to be truthful, I can't find alot of stuff down here...for instance aborio rice for rissoto and I can't tell you the looks I got when I asked for coucous in the grocery store. I have googled baking supplies, wholesale restaurant supplies, food service co's to no avail. I hate to pay shipping but that is my only alternative if I want to try the high ratio stuff.