Just FYI, I am a Wilton Instructor and asked my director about the new Crisco here is the oficial response I recieved:
Heres the scoop on the new Trans Fat Free Crisco®
The Wilton Test Kitchen has received many questions regarding the problems people are having with the new Tran Fat Free Crisco®. They are diligently testing the Wilton Class Buttercream Icing to find the solution for each problem that our WMIs and students are encountering, but they have not yet found the definitive answer.
They have offered the following advice to help us, at least temporarily, as they continue to explore all possibilities.
The most common problem is that our Class Buttercream Icing is too stiff when made with the new Crisco®. If this is the problem you are encountering they suggest:
First, omit the Meringue Powder
Second, if it is still too stiff add more water - They have found that in most cases, adding 1 additional tablespoon of water when making the stiff consistency will result in the proper consistency. (Its a good idea to add the extra water a little at a time, so you dont get the icing too thin.) Once you have achieved the proper stiff consistency, convert to thin and medium as usual.
It is important to note, as you all know, Buttercream Icing is directly affected by temperature and humidity, so this solution may not work for everyone. In more humid areas there may not be a need to add more water.
One other thing some brands of shortening still contain trans fat. Shortening containing Trans Fat will have Partially Hydrogenated (some type) Oil as the 1st ingredient on the Ingredients listing. If the first item on the list is Fully Hydrogenated, it is basically Trans Fat Free.
I hope this is helpful, although I think I might need to start using alternative shortening!