Ok, I've heard everybody talking about the new formula crisco and hi-ratio shortening. I just don't know the difference. I'm beginning to see the difference in my chocolate icing. My plain buttercream seems to be okay. Can I buy, say, the store brand of shortening and it would be the same as the old crisco? What ingredients or amounts of things do I need to look for? Am I going to have to order it online somewhere? There's no cake supply store for 50 miles around here. Whew, lots of questions, but I appreciate any help you guys can give me.
I haven't actually tried any other brand of shortening than crisco, but in my opinion, shortening is, well, shortening. The store brand is pretty similar to regular crisco (unless you've been using the butter flavored kind) and may actually be cheaper to buy. Hope I helped!
I have personally tried the Food Club brand found at my local Piggly Wiggly, and it is just like the old Crisco.....and others have said that some of the store brands work.........just make sure you check the trans fat content.....some of the store brands have gone to 0 trans fat also..........it needs to have some trans fat in it.
I have personally tried the Food Club brand found at my local Piggly Wiggly, and it is just like the old Crisco.....and others have said that some of the store brands work.........just make sure you check the trans fat content.....some of the store brands have gone to 0 trans fat also..........it needs to have some trans fat in it.
That's one thing I was wondering. What ingredient it needed that the new crisco doesn't have. Thank you very much
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