OhMyGoodies recipe has been posted for the 0 Trans Fat Crisco Buttercream using Butter and Crisco!!!! It's on the home page right now!

Thanks OhMyGoodies!

Ok, I just skimmed through this thread to see what the scoop on the new crisco is. I've never been one to follow a recipe to the "T." I'm more of a guestimate, toss, and mix to see what happens baker. Basically I use crisco, powdered sugar, merringe powder, and flavoring in my icing... sometimes measured, sometimes not!! I made some chocolate icing for Father's Day with the new Crisco and had no problems with it staying on the cake. I did however have trouble with my roses having jagged edges. BUT, I "cheated" a bit... and mixed in some CANNED chocolate icing to get more flavor. I've also mixed in vanilla canned icing as well for other colors/flavors before. Of course, canned icing is full of trans fat.... so maybe that helped hold it together? It does make a softer less stiff icing, so it isn't ideal for everything. I may bake a cake for the 4th of July and add just a few spoons of canned icing in the mix to see what happens....

Anyway, I know not everyone wants to use canned icing, but it was just an idea I wanted to toss out!

Melliemelo: try the Perfectly Chocolate Chocolate Icing on the back of the Hershey's Cocoa can. It is easy to make and has an intense chocolate flavor. I use it for all my chocolate icing projects. It will smooth easily and sets up quickly. I've used the Viva method to smooth it and it works fine. I've also used it for roses, vines, other flowers, and borders. It is versatile and yummy .

Becky @ Oh My Goodies wrote "GourmetCakes,

Oh hubby added more lol....
I love making the buttercream and I don't understand why other husbands don't help out with it since it only takes max 20 minutes lol....

Does your hubby clean up after he makes the BC? If he does, we'll have to clone him! Now if there is one that makes buttercream, bakes the cakes and cleans up.... oh in our dreams....

Jasmine

P.S. I didn't see the answer to using the new Crisco with the standard Wilton recipe - any difference? Is anyone here going to start a black market for the original Crisco?

Does anyone know WHY the cornstarch would make a difference (maybe I'm be too inquisitive here - if it works, it works! - but I always like to understand these things in case there may be a future use).

Just an FYI: The WalMart brand shortening does contain animal fats, versus Crisco is all vegetable, just in case you have a vegetarian concern.

Tried the new Crisco last nite and substituted w/milk and it worked really well. And the taste was alot better so my coworkers say!

Thanks, Sharon, I didn't realize that. I'll make sure to look for that one next time!

I just bought some "real" Crisco at Food Basics which is a division of A&P if someone is looking for it.

Made Wilton's BC this weekend using a store brand that has trans fat 3g in it and it was the most disgusting stuff I've ever made !! My tiers slid, the frosting was overly greasy and it seem to make the actual cake greasier (the next day after cutting it).Also, the BC was sweeter than usual--- I hate that Crisco changed ! It's like when Coke changed it's formula--Public outcry forced them to go back to the original. I'm marking these cans "Not for BC" (as mentioned in this thread). Either Im switching to Hi-Ratio or full butter, until a solution is found

Thanks so much for the milk tip! I am the queen of icing cracks, and I have always used water instead of milk. I am going to try the milk with a few drops of vinegar today. I really hopes this solves my crack problem!!

[quote="aobodessaThe problem seems to be that our politicians want to make us all healthier. Doctors have been telling us that it's the trans fats that clog our arteries quickly. Therefore, if we eliminate them from our diets, we'll all be healthy! Sounds simple doesn't it?

The problem comes in when the politicos want to make this change mandatory for "the good of all", not just the people who could benefit. They don't think that we're capable of reducing our trans fat intake on our own ; no, they must regulate what we put into our bodies! Argh! Odessa[/quote]

So we now have a millions of people dying of lung cancer from cigarettes every year... but at least their arteries will be unclogged lol.

Libby

Yep pretty soon they will be limiting our McDonalds purchases... "700 calories per customer per visit, please...."

Not sure of how many of you live near a Publix Supermarket, but I bought a can of their shortening and it worked very well...no sliding, not too many air bubbles (easily fixed with Melvira's Method), and no cracks to mention, and no greasy taste.

Perhaps if everyone tried their store's brand name/version of shortening...maybe. For those who have a BiLo, the store brand name is now "Southern Home". I have tried it as well with good results. And, of course, the is Ingles brand name of "Laura Lynn" which I have not tried.

Good luck, guys!


Wanda

In the recipe using the new Crisco - you use a stick of butter. Do you use "real" butter or are you using margarine?

I've used both real butter sticks and margarine sticks. The ONLY difference I've noticed is that the margarine colors the icing yellow, the cheaper the margarine the darker yellow it is lol.

Real butter turns it a very pale ivory but nearly almost white.

You can see the difference in my cake photos... lol

Becky! All this time, I thought my husband was perfect and now yours spoiled it for me!!

Anyway, I'm not sure if anyone mentioned it but I was wondering if maybe the stores were choosing what we buy so I emailed Crisco last night. They called me today and left a message that they are no longer using the old formula. Also, the site tells you how long the product lasts after the expiration date (opened vs. unopened), how to store it, etc.

thanks for the heads up I have not had a problem with it but one never knows