Does nayone have a problem getting their buttercream super smooth? I use 1/2 and 1/2 butter and crisco and mix that on low for 5 minutes then start adding in my extracsts then my powdered sugar slowly until well blended. It smooths great and pipes fine too .... but I noticed when I use the leaf tip tiny pieces of unmixed cricso clod up the center part (where it is the narrowest) ..... how can I fix this problem?
Are you sure it is just crisco? Could be a few things:
1. do you sift your powdered sugar?
2. is your butter softened enough?
3. Sometimes if I add in too much powdered sugar before I add in the liquids (milk, cream, water etc) it is dry and crumbly and some of the lumps never get mixed in.
4. do you mix long enough?
Are you sure it's the crisco, or could it be the powdered sugar? Do you sift your sugar before you put it in? I know that before I started sifting my ps, I would usually always get lumps, but since I've started sifting there's been no problems.
it kinda looked like crisco when i got itup close and smooshed it ... but maybe it was just powdered sugar clumped with the crisco? I don't htink I sifted my sugar that day, I will sift it today and seehow it goes.
It is the new kind of Crisco. I am having the same problem. I have never sifted my powdered sugar and I am using all the same things I have always used and doing everything the same way. The new Crisco doesn't have any trans fat, I believe, and lots of people have posted about it. I am going to start using a brand called Wescot that I can get at a store here in West Tennessee called Sav-A-Lot. It works really well and I have used it several times before. It is a little out of the way for me to go there but I will make a special trip from now on, and it is cheaper! 
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