I bought the big crisco (6 lbs) a few wks ago when the first post appeared. I did it before i read it and just when i was going to return it i couldn't find the receipt. so i thought i'll go ahead and use it. I have maybe 2 cups left in there and all the BC's i've done with it have turn out fine & great. It's crusting just fine, i can do the melvira method (thanks again for this melvira!, and it seems to be holding up for a while w/out a problem.


Kat

Yay! Someone else who has no problem with it!

Doug - i used the wilton class BC recipe. i did use the meringue powder, which i forget to add at times.

I have had NO trouble with it either. I use the Wilton Class Decorator Buttercream recipe minus the meringue powder (I have never found a need for it - this icing always crusts). There has never been even the slightest bit of difference since the change. It looks the same in the can, measures the same and gives the same results...I'm perplexed by those having problems. Maybe those with problems need to post the recipes they use. Maybe certain recipes only have the problem. Just a thought...

Hmm, I wonder if it just doesn't mix with butter very well? I use 1/2 butter 1/2 shortening and The first time I made it with the trans fat free crisco I got a horrible reaction from the peanut gallery.

I did try the local store brand (Hy-vee) and I had a lot better luck with it. It isn't quite like what crisco was but it is a lot smoother than the trans fat free stuff.

I also don't have any problems with the "new" Crisco. I also use the Wilton class recipe but tend to add more flavoring (maybe 2 more tsp). The only difference that I've noticed, is that I have to mix it longer, maybe 5-10 minutes tops. I also mix at the slowest speed (KA 600 PRO).

I'm trying to figure out what the "Wilton Recipe" is because the recipe found on the back of most of the pan directions is the one I use and have had nothing but positive feedback and results. It's the 1/2 butter 1/2 crisco, PS, milk/water, and vanilla and everyone loves it! lol it crusts great and works great... just doesn't hold up well in high temps like 80 and over degrees with high humidity lol

The name of the recipe is (Wilton) "Class Buttercream Icing". It's in the Course books, the yearbooks, (no doubt on this site as well), with the cake pan instructions. I measure and use it per the instructions with one exception.
It's Crisco, water, vanilla, 10X sugar, and meringue powder (like I said earlier - I don't use meringue powder in mine). I don't use salt or extra flavoring.
Sometimes I use a Tbl of corn syrup in a single recipe. I have done it with and without and have noticed NO difference no matter what.

Oh ok now I understand. In another thread I am asking about roses and was advised I should try making them with the full crisco no butter recipe because I live in a humid area so now I understand there actually is a difference lol. Thanks

Now with the NEW crisco.. is there any change in the container??? I have two containers in the cupboard and one has a pie on it and the other has something else on it but neither of them say New and Improved or anything like that and neither say 0 trans fat etc. So is there an obvious change to the container or is it I'm a lucky one that my store hasn't changed stock yet lol

There is a greenish banner on the upper left side that says something like "Now with 0 Trans Fats". Otherwise there is no change (that I noticed) with the packaging or the contents.
Maybe the "butter using People" are the only ones with trouble???

I always use the Wilton recipe (All Crisco) I had trouble with my icing. It wouldnt' crust and the flowers were awful.

But I wonder if maybe I didn't mix it long enough. Maybe it needs to be mixed more than it use to.

hmmmmmmmmmmmmm.............

And I know it can't be in my head...b/c I noticed the touble then like a week later I read the posts of here about the new Crisco...so IDK!

If you check the "nutrition " list on the can, it will say "0" trans fat....

I use the buttercream dream recipe (1/2 butter-1/2 crisco) and it's awful now. It's not stiff at all, and I can't beat it completely smooth no matter how hard mKA works. I switched to the Wall-mart brand version of Crisco and it works better (but still not as good as the old crisco) i honestly think it depends on the recipe of b/c you are using and the climate you are in. I'm in high humidity right now in MI.