People Who Have Had Problems With The New Crisco....
Decorating By suzmazza Updated 22 Apr 2007 , 11:55pm by gateaux
If you are having problems with the smoothing of the new crisco in your icing, or having problems with it just sticking on the sides of the cake now, contact the people at Crisco. Just go to their website, and I guarantee someone will call you within 2 days! The rep told me that they have been getting a huge influx of complaints in regards to the new 0trans fat formulation. Apparently, they tested it in many recipes and had no problems, but never thought to test it in icing! I left an email on their website, and within 24 hours, there was a voicemail on my phone. Be sure to have the UPC# off the can when you write/call in. From the sounds of things, alot of people have complained, and if things continue to stay the same, the formulation may be changing back! The folks there at Smuckers (who makes Crisco) were extremely nice, and seem to be dilligent in trying to help their consumers!
Crisco never had trans fat to begin with, they are just going with the trend of telling people on the label. I compared a regular can to a new one, nothing different.
How old is your regular can?? I compared one before the o transfat thing and one after and they have TF listed as 1.5g with the ingredient listing being very different also. Also, the ingredients listed on the 'with TF' can say partially hydrogenated oils........partially hydrogenated means transfat.
The older cans have trans fat listed as 1.5, I thought I had just bought an older can till I got it home and it said 0 trans fat on the back. Now they have put a green label on the front to let you know.
Check out this post:
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&p=2390401#2390401
Good Luck.
hmmmmmmmmmmm...so that's why I was having problems yesterday. It just wouldn't smooth like it normally would...or pipe correctly.
I knew something was differenty with my icing...I thought I was just having a bad day. I guess now I'm having a bad day finding out they did this 
I'm very familiar with what hydrogenated oil is and what trans fat is. I had plenty of nutrition classes in college AND nursing school. I would be happy to go into great detail of how the process of hydrogenation works. I am the food lable reading junky if there is one, so yes I am very aware of how the companies "hide" or misguide things in their food labels. The difference IS the serving size in crisco from old can to new can. With all food labels, you practically have to be a food scientist to find these things. Thats how so many cookie companies can say 0 grams of fat. Well...check the serving size and its half a cookie. Read further down, and you see cottonseed oil, partially hydrogenated soybean oil etc. AND with the Crisco.....there is a definitely difference, because the reps at Smuckers have confirmed this to me on the phone and via a written letter in the mail.
I have read all 15 pages of the posts, and commented in there as well. I decided to post this separately so it didn't get lost in all of the debates, and perhaps people could get some help, and realize that they aren't losing their minds after using the product for 20 odd years (like I have) and not getting the same results.
I suggest contacting the company as many others have in the previous threads of the forum, and you will see for yourself.
Happy Baking to all and good luck!
AND with the Crisco.....there is a definitely difference, because the reps at Smuckers have confirmed this to me on the phone and via a written letter in the mail.
I have read all 15 pages of the posts, and commented in there as well. I decided to post this separately so it didn't get lost in all of the debates, and perhaps people could get some help, and realize that they aren't losing their minds after using the product for 20 odd years (like I have) and not getting the same results.
I suggest contacting the company as many others have in the previous threads of the forum, and you will see for yourself.
Happy Baking to all and good luck!
Suzmazza thank for posting the label reading, I do the same and it often baffles me how 1 tsp for 1 bottle can equal a tbsp on another or vice versa. We absolutely have to watch and read and compare.
Good Luck.
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