Yes, I am... I have been struggling these past few days with my icings etc. I have a huge wedding Sat. I had run out of old school crisco and searched here for a help for the new crisco ...I was afraid to try the recipe I found ....I went and bought a gazillion tubs of GV shortening...thinking ok...it might be a little lumpier ..Ill just blend it longer since it still has the coveted trans fat...it will be OK. I guess you can tell that I fear change...my old recipe was GOOD...why ..oh why?? did they change it??I will breathe and slow down and this will all be alright.
First off I probably shoulda had a beating for not having a better variety of icings...but where I am is simple southern folk who like their BC...or chocolate..and if they are a "WILD CHILD" lol....maybe just maybe "summa that there fondant"...but I digress.
I make a lovely 5 tier cake red velvet...chocolate and white. I set about making my bc subbing the GV for my old beloved crisco..* sniff * I crumb coat. I wait. I begin to add the final coat and begin to try to smooth.. What the ?#%&@*(!&*(@? I cannot get it smooth to save my life! In addition I am doing the flowers for this wedding so that the cakes were to be done and sitting in my cooler today...while I sit and enjoy putting together live flowers...I am sitting here covered in crappy non smooth BC and wondering ...do I off the crisco people? Myself for not having a back up plan? Do I make a batch of the meringue powder kind with my tranny free crisco...????? ( yeah I know I said tranny )
Right now I wish I still smoked...damn me and my trying to be healthy..I think that I shall take a break have some coffee find something with trans fats and eat it...and attack again from another angle. I shall post photos of the outcome
.......please join me later this evening for another episode of ....As the cake turns...?The crummy and the useless?... ( you get the idea) 
Our Wilton teacher told us last night that Wilton has determined that we should not use the meringue powder with the trans fat free shortening. We will probably need to use more liquid as well. Here in Colorado the icing was being way too stiff with the new Crisco. Good luck with your cakes!
My WMI has used the tranny free stuff since they came out with it. And she says "I never have a problem with it". Will I even try it? NOPE. I trust my fellow cc's on this one. Too many with issues with it to take my WMI word for it.....lol. I am switching to hi-ratio instead....lol. Good luck with your cakes. I will watch for updates.
Thanks for the great sense of humor in your story.
Judi
If you people don't at least reply with a laugh...I will take photos of me...as I am with BC in my hair and ratty old sweats ....and post them here...if not send them to you individually...MUAHAHAHAHAA!!
I wanna see the pictures!!! 
I've been using GV shortening for a while, and haven't had any smoothing problems...of course I'm not known for my excellent smoothing anyway. All I know is I get at least one can every time I got to Walmart cause I want all the tranny shortening I can get!!
Hang in there! Sooner or later they'll realize that the tranny free formula causes hives or intestinal distress or hordes of angry decorators and they'll switch back...oh wait, that's just my lovely daydream.
I haven't had any trouble with the "new" Crisco. I do use merinque powder though which I think helps and after I have mixed the icing up in my mixer, I take a wooden spoon or spatula and stir out the bubbles (thank you Bobwonderbuns!). I don't have any trouble getting it smooth with the hot water and plastic bowl scraper method.
HTH,
HeatherMari
I use GV shortening all the time and never have a problem.......my problem comes when I use butter. Butter is highly over-rated. 
We cannot get high ratio shortening around here in rural TN and I am too tight fisted to pay the shipping to mail it.
OH KayDay hang in there! You are a pro! You'll beat it and have smooth icing yet!
I think that I shall take a break have some coffee find something with trans fats and eat it.
Okay now, THAT is hillarious. I'm still getting my sides relatively smooth (via elvira method), but I've abandoned roses. I need more practice and hate having to fool with goopy bc.
If you people don't at least reply with a laugh...I will take photos of me...as I am with BC in my hair and ratty old sweats ....and post them here...if not send them to you individually...MUAHAHAHAHAA!!
ROFLMAO
I needed that! Thanks!
I'm having a BFD... bad fondant day, and my icing is deciding it doesn't like the humidity here today. ARGH! So I'm right there with you... three cakes due this weekend, but we're leaving town tonight, so they have to be done by 5:00, and I'm not even close to having them ready. I'm taking a mental health moment right now, to breathe and remember that I LIKE doing this...
Good luck to you!
I don't know why no one believes me that I don't have issues with the new crisco but I really honestly don't!!! I don't use water because water and oil/lard don't mix so we use milk. Hubby made a batch last night that I used for a FBCT and I just got done make another batch plus a batch of Chocolate Buttercream all for a cake for tomorrow.... I don't have any problems at all when I use MILK. I have terrible problems whenever I use water though so we switched to Milk... no more problems..... if people would give it a try they might just find it actually works.
KayDay, I am right here with you in Southern AL..... baking for a wedding tonight and nothing seems to be working right, maybe our luck or is it our crappy weather Hope everything works out for you
Do you have A B.j.'s warehouse club near I was there last week and they were still selling the old crisco i got five cans.I plan on getting more soon.
Yes, B.Js!! I got the old Crisco from there a couple of weeks ago. I'll be going there this weekend to get some. Goodluck and hope you have them
KayDay I am so sorry you are having a bad BC day I hope it gets better for you. DoniB sorry to hear you are having a bad day also, same goes for you as for KayDay, I hope it gets better. Best of luck to the both of you.
Staceface81, If you have a small country store (cash & carry), they may be able to order you some. If they buy their supplies from some place like Browns Foodservice or Sysco ect.. Maybe you could ask them if they could order it for you. Hope that can help you.
God Bless,
Sharon
Crisco (Smuckers co) Called with these ideas and info
http://www.cakecentral.com/cake-decorating-ftopict-348753-.html
and
Cheeper shipping for Shortening
http://www.cakecentral.com/cake-decorating-ftopic-348193-0-days0-orderasc-.html
I don't have any problems at all when I use MILK. I have terrible problems whenever I use water though so we switched to Milk... no more problems..... if people would give it a try they might just find it actually works.
do you use a certain percentage of milk? (skim, 1%, 2%, whole) my dh will only drink 1%, to me that is almost water 
so does it make a difference what kind of milk i use? I am having trouble getting my bc to crust and smooth, so i am wondering if milk is my answer!
Kimberlina, I use only WHOLE milk in my house, mainly because that's what I was raised on and I don't like the taste of other milks....
I don't know why no one believes me that I don't have issues with the new crisco but I really honestly don't!!! I don't use water because water and oil/lard don't mix so we use milk. Hubby made a batch last night that I used for a FBCT and I just got done make another batch plus a batch of Chocolate Buttercream all for a cake for tomorrow.... I don't have any problems at all when I use MILK. I have terrible problems whenever I use water though so we switched to Milk... no more problems..... if people would give it a try they might just find it actually works.
I havent' noticed any difference in my icings either. I use a mixutre of about 2/3 butter and 1/3 crisco, so maybe that is why, but my icing acts just like it always has.
) crisco- so I switched to high ratio. Im so lucky to have a baking supply store nearby.Quote by @%username% on %date%
%body%