Any Good Store Brand Shortenings Out There?
Decorating By PennySue Updated 23 Jul 2007 , 4:07pm by PennySue
I have never had a problem with aldi's. I do NOT recomend the great value brand at walmart. I always get hard white lumps in my icing.
i always use kroger store brand, works great! i've never bothered with crisco, and now im glad.
I have been using Crisco for 7 years 
and last week, for the first time, bought the Walmart brand, honestly, no difference that I could tell!
I use the Walmart Great Value brand, too...never a problem.
I use the Walmart Great Value brand, too...never a problem.
ditto!! i have used both crisco and walmart and prefer walmart...it also seems to have a higher melting point as it did not melt as easy as crisco.
i've always used the brand from save a lot and i've never had a problem?
I use Earth's Balance shortening or Spectrum Organic shortening- both work really well and don't leave that strange numbness/tingling on the roof of the mouth that often accompanies frostings... they are also free of hydrogenated oils, for those customers that are health-conscious but still want delicious cake.
Both can be found at Shaw's in the dairy case. HTH
I use Aldi's -- it's cheaper and has 3 grams of trans fats ... a higher amount than what my local grocery brand has. In an effort to save myself from making multiple stops at stores, I did get the Shoppers Value brand at our local grocery (I think it's an IGA) this last time and I don't like it. It sticks when I try to do the Viva method/copy paper method for smothing, no matter how long I wait for it to crust. Can't wait to get back to Aldi's and get more of the fatty stuff!!!! If I get there before I'm out of the other stuff, I'll even open both types of tubs and use the Shoppers Value brand for cookies and the Aldi brand for buttercream.
I bought Walmart brand and Richtex lately and both worked quite well. Kinda makes me mad that I paid so much for Crisco all these years instead of trying the cheaper ones. What will we do when they take the trans fats out of the generic ones though. That's what is worrying me.
Diane
Of all weeks to try the new Crisco, I used it on my very first wedding cake. NEVER AGAIN! It started cracking! With the old Crisco... I never had cracking. I'm going to try some of the other brands suggested on this thread, but I won't be using the new Crisco ever again.
I don't want to get off the subject of this thread but I was just sitting here wondering how far down Crisco's sales are since they changed their formula.
Diane
Goodness, it sounds to me like we have been paying too much for Crisco when we can get the same results with our prospective store brands.
After 7 months, my kitchen is almost done but I can at least bake now. So much has changed since I last whipped up some BCF. Thanks for all the information!!
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