What Are You Using Instead Of Crisco?
Decorating By curiegas Updated 8 May 2007 , 2:53pm by Confectionary2
I am having all the problems some people are having with the new Crisco. I can't find any old Crisco. On the other thread some people said they were going to try the store brand and so forth. So did any one try different store brands? Did it work for you? If so which ones?
Thanks,
Cecilia
I had just thought of using the local store brand this morning. I am also having problems - so here is a big BUMP!
i have used the walmart brand. never had a problem. it always pipes very well for borders writtingg and flowers.
I use the store brand of all vegetable shortening. I haven't had any problems yet.
Michele
I switched to store brand, but to use up the Crisco I bought earlier, I add about 2 tablespoons of corn starch to my 6-cup batch of buttercream, as someone suggested in another thread. It's solved the problem for me.
Deanna
I've got a question, i bought some Crisco the other day, but it did not have the "0 trans fat" is there a difference
I know this sounds weird but have you guys thought of using lard? Think about it it's what they used back in the day before crisco or shortening was invented.
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Lard is animal fat. I don't want that in my icing.
Ditto.....any shortening in abundance (transfat or not) is bad for you, but LARD is a whole different level of BAD 
Actually, as far as the nutritional breakdown of lard is concerned, it is better for you than butter is, and it's better for you than non-non-transfat vegetable shortening (the regular stuff.) In the last year, I have switched to using bacon fat for sauteing certain foods, where otherwise I would have used butter. Even canola oil is much worse for you than was originally thought. Anybody that wants more information on the various fats we use for cooking can go here:
http://www.mercola.com/2002/aug/24/saturated_fat3.htm
I won't argue that lard is OK for icing, because I just have never tried it, but for pastries, etc. I think we've just all been brainwashed by a bunch of misinformed nutritionists. No telling what they'll find out next year =)
Cecilia - I used to get Bake-rite from HEB. They sell an all-vegetable one in the red can, part veg/part animal in a blue can, and non-trans fat in the green can. I guess that may have changed.
I have used Walmart brand and Food Lion brand and have never had a problem. I do use 1/2 high ratio and 1/2 store brand. I have a huge can of that new Crisco which I can't stand, but I will just use it for my cupcake orders (which I do alot of) because I don't have to smooth those or decorate too much.
I know this sounds weird but have you guys thought of using lard? Think about it it's what they used back in the day before crisco or shortening was invented.
.
Lard is animal fat. I don't want that in my icing.
Ditto.....any shortening in abundance (transfat or not) is bad for you, but LARD is a whole different level of BAD
I only stated that lard was a whole different level of bad because of the levels of BAD fat it contains (saturated). Now that Crisco has removed the trans fat, this leaves monounsaturated and polyunsaturated fats (the good fats) which are only slightly less than lard, however, saturated fat in lard is nearly TWICE the level than in Crisco. So, Crisco is still a healthier choice at this time.
Adding....Crisco or Lard are both still healthier than butter! Butter has 3x the amount of saturated fat than Crisco.
I would be afraid to try lard because of the smell. I think lard has a funky odor I wouldn't want to end up with a stinky cake.
A little funky, yes, but boy does it make the best fried chicken! I don't use lard, but my Mom did when I was young!
I don't have a problem with lard in many applications... but my dessert is one it stays away from - especially icing where the fat is almost center stage. I tried all lard pie crust one time and wasn't thrilled... and did I mention my hands and kitchen smelled like PIG for a whole day? Not delicious bacon, but PIG. eew.
I don't have a problem with lard in many applications... but my dessert is one it stays away from - especially icing where the fat is almost center stage. I tried all lard pie crust one time and wasn't thrilled... and did I mention my hands and kitchen smelled like PIG for a whole day? Not delicious bacon, but PIG. eew.
eeeewwwwww! 
I use the off brands, wallmart and/or the grocery store (usually Hannafords) and I have never had a problem.
I don't know if it would do any good, but I phoned the company to let them know that cake decorators are going to the store brand of shortening. Looks like with all the decorators that are out there it would make a small dent in their sales.
I just bought some of the Market Pantry stuff, didn't know it came from Target or was Target's brand...didn't work out so well for me.
I also have bought Flair, a Rich-tex brand a while ago. It made my bc taste terrible. I still have some left but have been only using it for rolling out fondant.
I made a peacock wedding cake for last weekend and was scared to death it wasn't gonna make it to the wedding cuz the icing was so soft...but thank God, it did! It had a 2 hour ride to eastern Wa in a cooler....yikes!
crisco is not the only shorting use others ones i do plus its more higher then store brand its really the same as crisco just great value 
hahahaha.... if you like it then i would tell you to go to another older store and buy as much of it you can...... they might not have changed yet America ONLY WANTS US TO BE HEALTHY NOT!!!!!!!!!!!!!!!!!!!!!!!!!!!! 
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