Not sure why everyone seems to have issues w/ the new crisco, but I haven't had any problems at all - I don't know if it is b/c of where I live...or if it's the frosting recipe I use.
Just in case you still have crisco to use up, perhaps try the reenie's crusting buttercream in the cc recipe section - side note to say the ingredients say 1 lb confectioner sugar...it should read 2 lb confectioner sugar (not sure how to request this to be fixed...or if I can)
I've had no issues w/ the new crisco, when using that bc recipe . 
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Newly, I'm with you - I haven't had any problems with the new Crisco, other than the fact when I use it in my cream cheese icing recipe, it doesn't crust as well. However, the other recipes I've used are great. Of course, it's dry as all get out here, so maybe everything would crust! LOL
The only buttercream I've made with the new Crisco is chocolate and I used cocoa powder - don't know if that makes a difference or not, but I didn't have any problems either.
I really need to make a batch of regular white buttercream just to see if I'm going to have problems.
Maybe that will be my project this weekend 
it still smoothes ok fo rme ( better since i added whole milk) but the texture is wayyyy different- i will check out that recipe
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