Testing New Crisco:results So Far
Decorating By handymama Updated 18 Apr 2007 , 11:37pm by darkchocolate
Today I made a half-batch of Julie's Less Sweet BC, following directions exactly.
Flavor: excellent
Feel: somewhat greasy/gritty
Texture: foamy
I also made a double batch of Wilton BC using 1c butter, 1c new Crisco. 3 tsp vanilla, 1 tsp almond, 2 lbs sifted PS, 1/4c milk
Flavor: very sweet
Feel: gritty
Texture: foamy
With both I creamed the fats and flavors very well for several minutes on KA speed 4--mine is an old 250 watt. Reduced speed for the rest of the time.
I'm guessing either will be ok for icing cakes, although I wonder if the foaminess will hinder a smooth finish. This is going under fondant so thought it was a good time to play. Won't be using until Sun., but will report back. Would hate to try to make a rose with either one.
Another CCer told me that she had used the new Crisco and it slid off of her cake! She has decided to go with a different brand.
I wonder why the new forumula makes the frosting foamy and gritty? 
Michele
parallel thread -- long discussion of "the problem"
http://forum.cakecentral.com/cake-decorating-ftopict-225701-.html
I too am going to be experimenting this week...both with cookies and icing...I hope it isn't a big change! Thanks for the update...looking forward to more of your "finds"....Blessings on your baking, Shawn <><
How long has the new Crisco been out? I had read about the 0 Trans Fat Crisco on this board. Then when I needed to buy some Crisco, about 2 weeks ago, I noticed the new cans. When I came home I compared my old can to my new can and the information was the same, still 0 Trans Fat. I feel like I had had my old can at least 3 months. Did it just take a while for the new labeling or has nothing really changed at all?
darkchocolate
I have been reading the long thread on Crisco, and my questions have been answered.
darkchocolate
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