OK, I read a post that stated the new Crisco is a disaster waiting to happen with our frostings. Have you noticed a change? I have 3 cakes to make this weekend and I bought the new Crisco. Should I change to a store brand before starting my projects? Let me know how Crisco has worked for you and any problems you have had.Thank you!

There is new crisco???????? Hmmmm I did not notice anything new about it when I just made icing the other day. Seemed fine for me so far

I don't want to mess with the best so I went out and bought 8 6lb tubs of the "old" crisco. I was fortunate that the Sam's by me still has it in stock.

Can't help you on the diffence but I like the old stuff.

Return your new Crisco if you have been using the old. I can tell you there is a difference.

You'll need to find the thread about the difference to read all the problems decorators are having with it.

Good luck if you keep the new!

i picked some of the new up by mistake and took it right back. I did not even want to mess with it.

I kind of got the idea that eventually all brands even the store brands will eventually change too. Trans fats are trying to be eliminated in most everything. I think we will just have to adapt recipes.

it's too thin! My BC fell off my cake! I'm thinking about going to a store brand

I hate it!!! It's impossible to smooth your icing out in a timely manner and then I can't get in nearly as smooth as the old crisco did.

I went to a store brand.... The new crisco doesnt crust and it ices horribly! I just did a b-day cake I was really happy with my transfer I did but the frosting part looked horrible!

I just did my first Cupcake Cake tonight with a store brand and it crusted beautifully!

I stopped using Crisco awhile ago due to the bad aftertaste. I only use storebrand now. If the icing is too soft, just use less milk or liquid. I don't even measure my liquid anymore.... I dump some in and make it creamier or stiffer depending on what I need.

I HATE it!!! I'm telling ya, high ratio is the way to go. I couldn't believe what a difference it makes!

I noticed my icing doesn't crust anymore either. It just stays really soft. I couldn't tell a difference in the taste. I have heard you can add meringue powder to the buttercream for stability. Does it change the flavor and where can I find the recipe?

Will they change the high ratio too down the road?

I'm not sure I understand how taking away transfat makes icing not crust? I just thought it was because the liquid ratio is such that the top dries out quickly because there is alot of powdered sugar. For instance a non crusting recipe I have, still uses the same kind of shortening and butter but more liquid and butter and less powdered sugar.

I have been using some shortening that seems rather soft...however I just watch my icing consistency and adjust my liquid (actually I use more milk than the recipe calls for usually, for icing with) and the icing turns out fine and still crusts. The only time it might stay soft is if the cake is frozen or cold and then the icing will not crust until the cake is completely at room temp.

I'm gonna have to go and experiment with some different brands, the Crisco just doesn't work for me anymore!

I have been reading a lot of sites on this and heard all bad about the new Crisco. I have written to them to ask to have a "baker's grade" Crisco. If everyone writes to them, perhaps they will do so. I have even read that the roses made with the new Crisco causes liquid to pool on the roses. Yuck!! The new Crisco has more liquid in it I think. I'm not taking any chances and will switch to Alpine. Why can't they leave well enough alone......
Vicky, MO

Brace yourselves...I really LIKE the new Crisco!! I've had a chance to play around with it quite a bit now. I was actually just at the store yesterday buying all of the ingredients I need for this week and they had a mixture of the "new" and the "old". I had picked up a container of the "old" and put it back to grab the new. I do have air bubbles but I beat the heck out of it and then I cut through it with a rubber spatula and I really like how it turns out. I've gotten a ton more comments on my frosting since the new came about.

Is that a tomato I see being thrown my way??

reesesob - I haven't changed my recipe from what it was before.

1 stick (1 cup) Crisco
2 sticks (1 cup) softened butter
vanilla - I just pour until my hearts content
2 lb powdered sugar
1/4 cup milk

It still crusts, too. I just used this Thursday night on 5 cakes. When I have a few cakes to do at a time, I have an assembly line. I crumb coat all of the cakes and then I do the final coat and then come back to do all of my final touches. By the time it gets to that, they have all crusted nicely.

Good luck!!

I wonder if you don't see a difference because you are using the sticks...
Do you think that could be possible?

ive used the sticks and the icing is stillsoft

The sticks have been changed as well. I know they are a little more expensive but it's worth it to not have to wash the measuring tools!!

ruralepicure, What result does milk have using it instead of using water? Is it for taste? I haven't tried it, I've always used water. I may try it. Thanks. Vicky, MO

The only thing I can say is thank goodness for darkened wedding reception rooms!! I had a heck of a time with the wedding cake I did this weekend! I smoothed, resmoothed, scraped icing off and started over so many times I can't count.

I started to use the no trans fat sticks during level 2 of my Wilton classes and my wilton buttercream was too soft. Frustrated, I went back to the old Crisco and of course had much better results. Unfortunately I got so excited about someone telling me about the new Crisco in class that I bought 4 packages (4 sticks each) and since then have been using them up by using less water and it's been fine. I wasn't planning on ever purchasing them again.

Sorry, but I'm one who has zero problems with the new crisco. From what I've seen, I use way less fat to sugar ratio than most (1-1/3 cups crisco to 2 lbs p.sugar). I use milk, not water. I've seen some recipes that had so much fat (shortening and/or butter) that I'm not a bit surprised it was sliding off the cake.

Good crusting, roses shape well and hold their shape. Heck, I spent all last month making 7 or 8 display cakes and the icing turned concrete hard on my styrofoams! Definitely no crusting problems there!

I've had lots of people ask me what I do different. The only thing I can think of is that I'm a "until it looks right" cook. I rarely measure anything. (after 25 years, my eyeballs are my best measuring cup.) So if the new crisco has more liquid, then as I add my milk, I'm only using enough "until it looks right", rather than premeasuring the amount and throwing it in. No idea if this is it or not, it's just a thought.

so.....where do I stand to be a tomato-target?

If I had heard that night before last as I spent the evening trying to smooth the wedding cake I would have already pelted you with a tomato by now!!!!

I have had time to cool off now so maybe I will just try it your way next time and save the tomato for later

ok, so for my next cake on Tues... I will use 1 cup crisco and 1 stick of butter w/ 2lbs PS. Let's cross our fingers