If you have not tried this recipe yet (found on Wilton's website)...

DON'T BOTHER.

I tried it tonight (my basic BC has always been Wilton's SWBC), and it's just a-w-f-u-l. First off it, it acts more like RI than BC. The recipe calls to whip meringue powder and water, add powdered sugar, then add more powdered sugar, 1 1/4 cup of the zero TF Crisco, and water, corn syrup, vanilla, and almond flavoring.

It tastes like CRAP.

It dries like RI instead of crusting like BC.

I wasted 40 minutes, my last bag of powdered sugar, and all my patience.

Off to buy store-brand shortening tomorrow, loaded with trans fat.

oops, double post!

Eeeewwww - thanks for sharing. I saw that recently, but hadn't tried it yet. BTW, I've had the best luck with the CC recipe called "High Humidity Buttercream", it's very good.

I use the Snow white all the time. Except the recipe I have doesn't call for corn syrup. It does take longer to make, but it tastes better than the normal BC. At least that is what my family and friends say.

So, cakesonly, haven't you had problems with the new Crisco? I always used the snow white recipe, too, but now it just melts into a greasy puddle!!! It's nasty!

I've only used the new crisco once. I can usually still find the original. But I have used a store brand before and I still don't have a problem.