I think I may be able to shed some light on the Trans Fat Free Crisco and all the problems that everyone has been having. This happened purely by accident.....
I made a cake for tonight for my friend's dad - he is having his hip replaced tomorrow and they requested a butt cake! Anyway.....I procrastinated
and didn't make the frosting this weekend. I usually make one 3-cup batch of buttercream (all crisco) at a time in my 4.5 quart KA. I haven't experienced any of the problems with the new Crisco that everyone else has.
To save some time I decided to try making two batches of buttercream in my KA (I've never tried this before). So, I put in double the crisco, water, flavorings, and salt and set it on low to cream the shortening. While it creamed, I weighed out and sifted the powdered sugar. Once the crisco was creamy looking in the KA, I started adding the sugar, a little at a time (probably added 2lbs of PS in 6 or 7 intervals). After each addition I let it beat on 1 or 2 until creamy looking again. This is how I usually add my PS. The only thing I did differently was make two batches together.
I noticed after I was done making the BC that it was much thinner than it should have been for the amount of liquid I added. I also noticed that there appeared to be more air bubbles (sorta) than usual. The BC also seemed "fluffier" than usual too.
From the BC recipes I recall everyone posting, most people make a batch of BC that is more than 3 cups. It seems that most are for 6 cup batches. I think this is why everyone is having such a hard time with the new Crisco.
I would like to suggest that everyone who is having problems, go ahead and make a batch of BC, but cut your recipe in half - only make a 3 cup (or so) batch of BC. I think this may help.
Sorry this ended up so long, but I thought I had an epiphany last night when I realized all of this!
Let me know if this helps!