Maybe someone has already posted something like this but I contacted Smuckers (distributor of Crisco) to find out if they had any solutions to the problems I am having using the no trans fat shortening. They called me back and said that they had tested numerous buttercream recipes in the factory and in home test kitchens and didn't have a problem while achieving the same results as if they used the older crisco formula.
Needless to say they said they would take my comments and document them for reference while continuing to improve the formula. In other words la la la, do dat do, see ya!
LOL, send them a link to the two topics posted about this. I noticed that it was lighter and had more air bubbles.
I put some on a cupcake and my BF tried it, asked me what was different about the BC b/c he didn't care for it.
Thankfully I had some more with trans fat in the cupboard for last weekend and this weekends cakes, but I haven't decided what i'm going to do after that.
I did find our local Hy-Vee store brand still has trans fat in it so I may try that then stock up on it.
The cynic in me says 'they would say that wouldn't they!'
A bit like when you phone any manufacturer about a problem you have with their product - the stock reply is, this is the first time we have heard of this... no-one else has mentioned a problem'.
A bit like when you phone any manufacturer about a problem you have with their product - the stock reply is, this is the first time we have heard of this... no-one else has mentioned a problem'.
LOL- and then they post a recall 2 weeks later..
I did mention that I was a member of CC and everyone is commenting about the change. She interrupted me and said that they had read all of the threads about it at CC. SO, did they join under a fake name? Interesting. I told her it would be a shame for Crisco if every member of CC found another product that would give them the results they needed. I was disappointed with her attitude all around.
I did mention that I was a member of CC and everyone is commenting about the change. She interrupted me and said that they had read all of the threads about it at CC. SO, did they join under a fake name? Interesting. I told her it would be a shame for Crisco if every member of CC found another product that would give them the results they needed. I was disappointed with her attitude all around.
I did find our local Hy-Vee store brand still has trans fat in it so I may try that then stock up on it.
I'm not sure I did this right, but leily if you try the Hy Vee and it works, please post or PM me. I did purchase some hi ratio, but it is so expensive along with shipping-if HV works that would be great, until they go trans fat free too.
I'm not sure I did this right, but leily if you try the Hy Vee and it works, please post or PM me. I did purchase some hi ratio, but it is so expensive along with shipping-if HV works that would be great, until they go trans fat free too.
I will let you know after this weekend. I plan on picking some up and trying it on this weekends cakes.
Hey leily, how did the Hy Vee shortening work for ya? I bought some tonight, so hope it went well for you.
I ended up using it for two cakes this weekend. It did not taste quite like the original crisco, however it was just as smooth. I have been having problems with the 0 trans fat and air bubbles (even though I mix the same way)
I use the wilton 1/2 butter 1/2 crisco recipe and I only had to cut my liquid at the end in half for the Hy-Vee Brand. When I used the new crisco I wasn't able to put in any of the liquid at the end and it was still way to soft for me too.
I definitely like it and will keep an eye on it to see if it ends up going to 0 trans fat also. (Hope not!)
Let me know what you think when you try it out.
I'm down here in Podunk, so I may be behind the ball on this one. But, what does the new label on the Crisco look like? What does it say? I've noticed that DH is now much more "clumpy" and it doesn't SIFT the way it used to either.
Wonder what's happening with all this healthy stuff? 
~m~
It looks the same only has the addition to the label and top saying 0 trans fat. I did notice at Sams they still have the very large containers of the old stuff. I am going to stock up on it!
So has anyone found a good substitute for the new Crisco?? It takes twice as long for me to ice my cakes now because it's just so different. I totally HATE it!!! I'm beginning to wonder if I will have to change my frosting recipe which I would HATE to do!
Anna
So has anyone found a good substitute for the new Crisco?? It takes twice as long for me to ice my cakes now because it's just so different. I totally HATE it!!! I'm beginning to wonder if I will have to change my frosting recipe which I would HATE to do!
Anna
I see you are in Iowa too.. Last week I tried the Hy-Vee brand of shortening and had really good luck with it.
When you go to the store look at the other brands of shortening and look at the nutritien label. The non-crisco brands seem to be in their old ways and still have the trans-fat in them (lets hope it stays that way)
Yes, I'm in Iowa. Thank you for the info!!! I will definately check it out next time I go shopping. I think this change is going to really hurt Crisco. I never would have dreamed of switching if they hadn't done that! I think it was pretty dumb. They should at least sell it both ways, with and with out the Trans-fat. :0
Thanks again!
Anna
I did find some of the old Crisco in the extra large cans at the HEB here today. I bought 2 and will probably buy more if I see it at another location. I cannot believe that they said they did lab and home testing with numerous buttercream and other frosting recipes and they all turned out the same as they did with the old Crisco. That makes no sense. When I told the rep how many people belonged to this forum and if each of us had to find another brand to use than that would hurt Crisco's business. Her reply was that it was not meant to be used in commerical bakeries and only home bakeries. I told her that the majority of us were probably not commerical bakeries. Still didn't make a difference to her. It will be interesting to see what happens. Surely the impact will be felt eventually.
I sent an email to Crisco and never heard back from them so apparently they aren't too worried about us little folks.
I am curious as to what the bakeries in New York are doing. Isn't that where the Trans-Fat were "Outlawed"? Guess I will start ordering ALpine Hi-ratio for my frostings.
I used some of the old Crisco for frosting today and BOY what a difference. I was getting so stressed using the new stuff. It was taking me forever to get the frosting done and I was never satisfied with it. I am certainly going to stock up on it whenever I find it.
I must be the odd ball. I haven't had any trouble. My WMI also asked this question when we went to the tent sale her icing is way thicker than before with the change.
I wish I could offer a solution but I am not noticing any difference other than my icing with the 0 trans fat seems to need more water as it is stiffer than before.
I am using either C&H powdered sugar or the walmart or hyvee brand whichever is on sale.
I must be the odd ball. I haven't had any trouble. My WMI also asked this question when we went to the tent sale her icing is way thicker than before with the change.
I wish I could offer a solution but I am not noticing any difference other than my icing with the 0 trans fat seems to need more water as it is stiffer than before.
I am using either C&H powdered sugar or the walmart or hyvee brand whichever is on sale.
I haven't noticed much difference either. It might depend on what recipe you're using. Are people using only the crisco or using 1/2 butter and 1/2 crisco? I use 1/2 of each so maybe then the crisco's change isn't so noticeable?
I use the all crisco recipe because I like the all white frosting. I have noticed that I like the tinted color of the frosting when I use the all white recipe. Also, with the heat here in Texas I am afraid to use the 1/2 butter recipe.
I use the all crisco recipe because I like the all white frosting. I have noticed that I like the tinted color of the frosting when I use the all white recipe. Also, with the heat here in Texas I am afraid to use the 1/2 butter recipe.
yeah, I can definitely understand that. I'm lucky to live in the Pacific Northwest and so we don't have too bad of heat (normally). We've had a few 100' days in the middle of summer but not too much. I do tend to use more Crisco than butter on those crazy-hot days! I understand liking the bright white too...if a bride wants a bright white cake, I'll let her know that I've gotta use all Crisco to make sure it's that bright. I haven't tried the lavender to counter-act the butter yellow trick yet though.
I have switched to the Great Value shortening which still has the trans fats. I use a bit less shortening that I use to use with crisco. It's not as good as the old crisco, but better than the new. With the new I found it way to soft and it wouldn't stick! Found myself screaming at the icing one day, "JUST STICK TO THE *&%#@* CAKE!!!!"
There is typically a Walmart close to anybody in the world.
hi all just wanted to pop in and say his last week I added the cornstarch and as per OHMYGOODIES I used whole milk for my liquid.
don't ask me shy the milk would matter but it was a huge difference - worth a try for you all
my basic bc recipe is now 1 1/2c crisco, 1/2 c butter-2lb 10x and whole milk(flavoe as desired)
also....
when buying "old" crisco check out the back label S i have some on my shelf which isn't labeled as trans fat free and still is
You know, that might be why I haven't noticed a difference. Come to think of it, I haven't really made regular BC since they came out with the trans fat free stuff. I've been making alot of IMBC and whipped. The whipped has cornstarch and milk in it already. Maybe I don't want to go back to using regular BC then! 
It's more expensive to buy powdered sugar than to buy regular sugar anyway 
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