After reading several posts about the 0 trans-fat shortening not crusting, I began to panic since I'm making a couple of batches of BC icing this weekend. Rather than buying the Crisco brand (with 0 trans-fat), I bought the Wal-Mart brand which does have 2.5 g of trans-fat. I've always used Crisco, so I'm not sure how this brand will work out. Has anyone used it, and if so, how did it work? I just didn't want to make several batches using the new Crisoc and risk it not working out!

I use it all the time..no problems as of yet...knock on wood

I too was afraid to use the new stuff. I have been using the Wal-Mart stuff with great sucess! No one has complained and I'll even eat it...

I used the wal-mart brand this weekend and liked it better than the new "and improved" crisco. Way easier to get smooth in my opinion! Good luck!

I've gone thru several 3# cans of the no trans fat Crisco and I see no difference.

Should we use the 0 trans fat but use more Meringue Powder?

Thank you all for your replies! I think I'll try out the Wal-Mart brand this weekend.

I guess I'm confused about the "new" crisco... my "old" crisco says it has no trans fat either.... in the nutrition facts on the back. Everything seems to be the same... Just the label on the front has changed.... Is there something I am missing here?????

ok.... that makes sense now! I thought I was crazy hahahaha
Maybe I still am, because I made a batch of Cali4Dawn's icing with the new labeled crisco and it was a disaster! But I used my older one (without trans fat also) and it came out normal! Who knows... I'm going to have to switch brands I suppose... Because eventually I'll only be able to find the newer stuff!