I have heard of alot of problems with it, but so far i haven't had any problems, but i don't use alot of crisco in my icing. What i would suggest is cutting back on the liquid in your icing, cause that seems to be the problem i'm hearing is the icing is to soft with the new crisco.
I have posted a recipe for use with this Crisco... it calls for Whole Milk instead of water... and I do not have any problems with it at all even when the cake sits in direct sunlight for 2 hours before being cut (Princess Cake in photos)
I was taught using the new 0 trans fat crisco and didn't know the difference, but read all of the reviews. So, when I came upon another brand that had trans fat I bought it and tried it last weekend. I didn't see much of a difference in the 2, so I am still not sure what is going on. I use a 1/2 butter, 1/2 crisco recipe and maybe that is why I have not had too many problems (except the kind you have being new).
I think I will try an all shortening recipe this weekend and see if I can tell the difference now that I have fat 
I haven't had anyproblems per se, but I have been trying new recipes lately anyways so I don't know for sure if that is how they are suppossed to be.
BUT I checked my old cans with and they all said 0 trans fat too. (not the new green ribbon cans) some I know are at least a year old. So did they really change the formula or are they just promoting???? 
I have posted a recipe for use with this Crisco... it calls for Whole Milk instead of water... and I do not have any problems with it at all even when the cake sits in direct sunlight for 2 hours before being cut (Princess Cake in photos)
I missed that posted recipe, but it's interesting ..... I've NEVER had a problem with the new crisco and I've always used milk instead of water. (Man, the idea of p. sugar and water for icing just makes me shudder!). Guess the milk was the 'secret ingredient' and I never knew it! 
I went to both Sam's club and Walmart, they only carry the new crisco.
I was told that the icing with milk has to be kept in the frig. How long do you all store it and where? Also, does the recipes with butter crust well?
jayla
The sugar stablizes the milk. I never put mine in the frig unless it's already on a cake.
OhMyGoodies:
Does your icing have a slight off white tint? I was just wondering since it has butter in it. What do you use if a customer (bride) wants white icing? I usually make two icings. One is the regular Wilton recipe that is all shortening with water and the other is shortening and butter with milk (much like your recipe).
I have a wedding cake and groom's cake for this weekend and all I have is the new Crisco. I'm a little worried about using it because of what I have read here. I was just wondering if you think there would be that much difference in the color.
Thanks,
Diane
I tell my brides that the icing is naturally off white, cause of the real vanilla and the butter that is used in it. If they want snow white icing i will make an all shortening icing, but it won't taste the same as (or imo) as good as the icing with the real ingredients. They usually opt for the butter and pure vanilla, and haven't had anyone opt for the shortening icing since crisco changed, but even that i make with milk or heavy cream.
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