So, I just noticed that the shortening that I always use, Walmart brand, has 0 trans fat. I've always been relatively happy with my buttercream. I make the Wilton recipe. Crusts great, tastes great....
So, I need to go get some shortening in a little bit, and want to get with transfat like everyone in here swears by.

Question is....if I have been happy this whole time with what I thought was transfat shortening, what improvements, if any am I going to have by switching over? Anyone have any idea?

Maybe instead of buying shortening with transfat....buy some BUTTER>

Butter is natural, has a lower melting temperature and better mouthfeel. I know some people swear by high-ratio shortening, but start thinking along the lines of long-term effect, and possibly...long-term availability.

There is a reason they have outlawed trans-fat. Not that I am for outlawing food stuffs...but the trans fats are pretty notorious. Aside from that, if they outlaw them altogether, you'll have to scramble to find your alternative.

Try half Crisco, half butter to start out with...I don't think you'll be dissapointed.

If it aint borke don't need to fix it.

I too am using no transfat shortening and have had mixed results.
If you can find any w/fat why not try it to see if you like the results or if there is any difference.
I was certainly a Crisco fan but when everyone started having trouble w/it I tried the WalMart brand GV w/o looking at the lable. Now I realize it is no transfat

If I'm reading your post correctly, you want to keep using the 0 trans fat shortening. If you're happy with the results, that's what you want. You don't want to start using the type with trans fats...those are the killers and what everyone is trying to get away from.

If it ain't broke don't fix it....yeah, I'm thinking the saaaame thing. Thanks!

I never even noticed the switch to zero-trans-fat in crisco. DIdn't know there was an issue until I read about it. My icing works fine.
http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Zero trans fat here with no issues. By the way... Jamie, I love your avatar!! Hee Hee Hee!! (My motto as well!)

I've been using zero transfats from the get-go without any problems either

me too.. I use the wal-mart brand and haven't had any issues. My instructor told me to add an extra tablespoon of water to a double batch. It doesn't seem like alot, but it makes a difference with the trans fat free stuff.

umm...I used Walmart brand shortening the other day and I added everything like i normally do and it had NO flavor!! I was soo disappointed and upset because these were cupcakes for new classmates and potential new customers and it didn't taste like anything. so, i will never be using it again but yea..if you like it..don't fix it!

Lots of different opinions...cool! So, update. Lol, should have followed kakeladi's advice. I don't know if it was the particular brand of shortening I bought last night, or the fact that it had transfat....but the buttercream was so disgusting, I wouldn't let my dog eat it. I have been happy with the Walmart brand, so I will not do any experimenting like that ever again. So, now I have a nice blank canvas cake to decorate....but not eat! Yuch!

I dont have problems either with the ) transfat. I think the mixture is a bit more delicate and cant be overmix. But thats in my case. I know you can bring some of the fat back using whole milk instead of water as your liquid. But then again..DONT FIX WHAT AINT BROKEN!..LOL
Edna

Somewhere I read or heard to replace transfats in Crisco was to mix equal parts of powdered coffee creamer and water together Make sure you add to hot water then let it cool before adding to icing recipe and add that amount of liquid that the recipe calls for to the icing recipe. For the life of me tho I can't remember where I read or heard this information..maybe someone else can help give credit to whomever discovered this..