I have seen a bunch of threads on how everyone is having trouble with the new Crisco without transfats. What is happening to your icing? I have done a few cakes using the new crisco and haven't noticed a difference. Tell me what differences you are seeing. Thanks!
I havent' noticed a difference. I was expecting one but I was plesantly surprised.
I have seen a bunch of threads on how everyone is having trouble with the new Crisco without transfats. What is happening to your icing? I have done a few cakes using the new crisco and haven't noticed a difference. Tell me what differences you are seeing. Thanks!
I think this was covered in the following thread
http://forum.cakecentral.com/cake-decorating-ftopict-225701-transfats.html
For me, it's that the buttercream turns to liquid after just short time. Not on the cake mind you, but I store the buttercream in a tupperware type container and after just 24 hours it has syrupy type liquid pooled in the bottom of the container. Stirring it throughly seems to help but none the less, it's just yucky looking. Sometimes I get a lot of air bubbles as it's being mixed with the kitchen aid ( even on low) and sometimes not.
KimAZ
I've been using it all this year.Quote by @%username% on %date%
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