I haven't found one after searching off and on all day where several people came to a conclusion on this subject. Therefore I hope you will all forgive me for beating a dead horse. Has anyone ( hopefully more than one ) found an alteration to the new crisco recipe for BC that adds something to work out the bugs that have occurred since the trans fats were removed?

Also I am curious.. does it only happen when it is the 1/2 crisco ...1/2 butter recipe that has the problems? If you use the 100% crisco will it remain stable? I have got to begin work on a big wedding cake tonight/in the a.m and would love some input from folks who have experimented with the options...before I begin mixing this huge quantity of BC. Thanks so much for any help.

Wow...I guess it is a bigger problem than I had originally thought. I guess I will go and get the GV brand to get me thru this cake.

I haven't had this confirmed but I think the biggest problems are when the recipe is 1/2 butter 1/2 crisco... but I asked this awhile ago and didn't get a straight answer either, then again, it a is a big trial and error thing so we may not know for awhile.

When I did it with the 0 Trans fat crisco I didn't add any of my liquid at the end of the recipe and it was still to soft. The is the best fix i have found. But I switched to a store brand that had transfat in it and my icing texture is a lot better, but the taste is a little different. I don't think it's bad, just a little different.

I tried to make the 0 trans fat Crisco BC twice then I switched to store brand. I haven't had any problems with it and really can't tell the difference in flavor. I'm wondering why everyone doesn't just switch, its less expensive, works well and tastes good. I feel like I'm missing something, if anyone knows why we shouldn't all just switch to store brand could you please let me know. Not being smart just really wondering if I got something wrong here.

I put my recipe for high humidity buttercream in the recipe section. I made it this weekend with the new crisco and it turned out perfectly. I normally make it with walmart brand shortening (but I tried the new crisco out of curosity). I also use the cheaper brands of dream whip (powder whipped topping mix)

Val

Thanks guys...I didn't take it as being a smart aleck biya...I know you were curious too. I know I originally used crisco instead of store brand because when I used to fry foods in shortening...I liked it best...it was creamier and fried foods more evenly and just seemed all around better. When I started making BC and needed it for icing... most old time decorators reccommended crisco. ...also the cheap stuff just seemed harder to blend.kinda harder and lumpier..I am sure it will be better than having my bc slide off the cake tho...lol. Also going to try the high humidity recipe too..Thanks!

To vrmcc1: Thanks for posting your recipe for the High Humidity Buttercream. I have made three batches of Buttercream using the New Crisco and all have failed. I contacted Crisco who is Smuckers and they are aware of the problem but as of yet no solution - they only sent me coupons to BUY MORE PRODUCT!

I changed to the store brands from HEB, WalMart and FoodFair and for some unknown reason I am also having so problems with icings using these products as well. Now I'm beginning to wonder if it's the sugar? Tried different flavorings (some extracts and some emulsions) but that didn't matter. Someone suggested Distilled water but I don't think that's the problem.

I do live in hot, humid Houston but this hasn't been a problem before. If any of you come up with a solution I would love to hear it.

I used Val's recipe for high humidity buttercream with the new crisco. It had to hold up at a summer picnic. It did wonderfully and everyone loved it! It's my husbands favorite icing I've tried so far, so I use it for even cool weather indoor cakes!!! Yumm!

Thanks Kayday. I thought it would be mainly the taste of crisco as compared to store brands, but I can see how store brands could be a bit harder to blend. Still like you said the alternative is a goopy mess and then who wants to eat that even if it is better for you without the trans fats.

My one and only problem was the air pockets, couldn't get it smooth. You can see in the Victorian rose sheet cake, so I HAD to change over to the high ratio. I love it. Oh it's the Sweetex, that's all I could get here. HTH

I use the hi-ratio now too. I had tried store brand a while back and wasn't happy with it I also wasn't happy with the store brand pwd sugar. Now it's hi-ratio and the name brand pwd sugar or a 1/2 hi-ratio /1/2 butter with name brand pwd sugar.

Debbie

I posted this in another thread about this where someone came up with a way to save it but it didn't actually work... anyway

My recipe is 1/2 cup butter, 1/2 cup crisco, 1 tbs clear vanilla, 4 cups powdered sugar, and 2 tbs MILK. I don't have ANY issues at all with this recipe and I've checked all the cans of crisco I have and they all say 0 trans fat even ones from last year before "they changed". I've spoken with people who have used Crisco for their entire adult life in cooking and baking and they say it's always been 0 trans fat but I'm being told otherwise here... anyway I haven't had any issues and the older cans I have from last year, don't have the green ribbon on the front of the can at all they just look normal and have it listed on the back on the nutritional info spot that it's 0 trans fat. I've tried store brands and the one I did try tasted awful and didn't work well and I ended up trashing $20.~ worth of buttercream because of it.... I think it's common sense thing... water and oil don't mix, crisco is basically oil based lard or fat.... water and fat don't mix that's why it clogs up the drains try using milk instead of water I think you'll like the out come

edited to fix my recipe lol

debster and thecakemaker, how do you buy your high ratio shortening? 3lb bucket or 50 lb bucket?

I've been getting the 3lb bucket at a cake/candy shop not too far from home. I may end up going with the larger soon but was trying to avoid the shipping charges!

Debbie

a GFS?

Debbie

oh - thanks! I called BJ's and asked if they carried it and they said "No". There's no GFS hear that I know of. I have my father checking with his oil supplier to see if they can get it for me.

Debbie

Kayday - I've found that the Piggly Wiggly brand is working very well for me.

BTW - I'm just down the interstate from you in Hayden.

Great! Thanks Tyty

Debbie

I found that the new crisco buttercream works better when I use just water instead of milk.