Hi I have read many threads on the subject and know that crisco changed the shortening to zero trans fat and messed up a lot of recipes, but what is the real difference between the two, I have tested them and I use butter in my buttercream as well and found nothing different except I have to beat the butter & shortening longer because the crisco one takes longer to cream with the butter. I ask this because i cannot find a more economical hi ratio shortening. I pay over $2 for a little more than a cup!
so what gives?
I've heard that it makes it fluffier and that there is less air incorporated into it. But I haven't tried it yet.