okay, so I've read all these threads about the "new" no-trans-fat Crisco, but I am confused. Does this "new" Crisco say on the can's front, "no trans fat"?? Because I just checked my Crisco and their is no mention of trans fat on the front. So, I assumed it must be the old Crisco, WITH trans fat. However, I looked at the back and it says there is 0 grams trans fat. I have had no problems with this Crisco in my BC as far as it crusting, etc.
Is it possible that Crisco never had trans fats and just put the no trans fat label on it because that's the craze right now?? that would be totally legal, basically just a way to tell people there is no trans fat, even though there never was ?? 
some of the cans have a big banner on front that says no trans fat or zero trans fat.. but my sticks they're still the new.. and it doesn't have a banner on the front just says zero on the lable on the back. I know there was transfat in it, because I still have some of the "old" sticks stashed away and it does have a number listed for trans fat, but it wasn't that much just kills me that they made such a change when it wasn't THAT much in there...
Jen
it would be nice if it were all in our heads, but unfortunately it isn't.... wish it were.... then i could say my crazy pills worked... give me back my trans fat crisco please 
crisco. before all the anti hydrogenated oil craze thingee caught on did have trans fat.......(it's a byproduct of the hydrogenation process, where hydrogen is forced through the oil to cause it to solidify into what we know as crisco). They have changed the process so that the transfat is reduced greatly and there are some problems in some parts of the country where the crisco has seperated or the icing is too soft to do decorations with. But to answer the question at hand, yes, crisco did have transfat about 2-3 g's or % I can't remember which i think it's grams per serving.
It's just that the new process to get the oil to solidify has an adverse effect on the final texture that leaves it much softer.
okay, I believe you 
I was just reading all these posts about everyone's BC being awful with the "new" Crisco and I was dreading buying this new Crisco. so, I looked at my can and realized it doesn't have trans fats and I haven't noticed a difference at all. I understand if others have had problems...but could it also have to do with the warmer weather??
ok i just found my "old crisco" it says:
Total fat: 12 grams
saturated fat 3g
trans fat 1.5 g
polyunsaturated fat 3g
monounstarurated fat 4g
per serving... a serving is 1 tablespoon
new crisco
Total Fat 12g
saturated fat 3g
transfat 0g
polyunsaturated fat 6g
monounsaturated fat 2.5 g
so there ya have the difference... both had zero cholesterol zero sodium zero carbohydrate and zero protein.... wowza, i mean we ALWAYS new this stuff wasn't good for you ... right?!?!
Jen
I haven't had a problem with my new crisco either I just did a three tier wedding cake with half butter half crisco and drove it three hundred miles to the wedding... it wasn't as smooth as I might have wanted it, but I don't think it was the frosting I think instead it was the hundred degree weather plus being drug half way across Illinois lol...
So i can't complain maybe it's because i'm not using the all crisco recipe?
Jen
If anyone is having a major crisco problem, the store brands still have transfats. I used one from Giant (which is the same as TOPS and Shop and Stop and I can't remember which others) But it worked great. I thought it was fluffier and it was great. I make all my cakes dairy free as well as the icing so i use butter flavor and all crisco, everyone loves my icing. too bad its so bad for you.
Kate714, can I ask, what recipe do you use? Would you mind sharing? The new Crisco leaves a definate after taste (to me) and also the icing is alot softer, doesn't smooth as well. I know it is the Crisco. I was able to get my hands on some of the old stuff and it is fine.
Thank you
I am beginning to think that it really depends on where you buy your Crisco, and no I don't mean which store. LOL It looks to me that different parts of the country are having different results with the stuff. Personally I never liked Crisco because I found it had a strange aftertaste that added to the filmy mouthfeel. I have always used surfine (a strore brand) or walmarts store brand. They work find for me.
I think that using a "half n half" recipe also makes a difference. Because the butter has saturated fats in it it might fix the problem with some recipes of the smooshiness. (sheesh it's early, give me a break lol)
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