This recipe calls for Crisco, do I have to use Crisco or will the generic shortening work as well. I just last week bought a whole can of Walmart generic and would like to use it up.
I like to use Crisco. The first time I made it with the Walmart shortening, it failed. Some people don't have problems with it but I personally suggest you try it with Crisco first, that way you know how everything is.
The generic Walmart vegetable shortening still has trans fats. That means that while it's not great for people's health, it is better for frosting than Crisco. The trans fats help the frosting texture. I always use generic in Indydebi's recipe and it's much easier to smooth than it is when it's made with Crisco.
I used walmart brand shortening w/indydebi's icing and it worked out just fine.
I bought Wal-Mart brand shortening last week after reading posts about how much better it is than Crisco since Crisco changed its formula... didn't read the can until I got home, and that's when I realized that it doesn't have trans-fats either. It's thinner than Crisco, and all I can use it for is greasing my pans.
I used the generic Krogers and I had no problem.
I just made my 1st batch of Indydebi's buttercream and used the generic "great value" shortening from walmart. It turned out great...I fed some to my dh (aka my guinea pig lol) and his reaction was "wow, that's really smooth!" he loved it. I think the important thing to know is the all vegetable generic shortening does have transfat (I bought mine last night and THEN looked at the label--its like 3g or something per serving.) They also have the other shortening that isn't all veggie (something about meat fat creeps me out so I don't get that) that may be what doesn't have any transfat.
Yep, as everyone else said, you can definitely use the generic brand. =o)