Here is Crisco's latest word on the problems we have all been having.
http://crisco.com/basics/decorating_cakes.asp
So in other words they got enough complaints and I'm guessing thousands from members here at CC but they really don't plan on doing anything about the new Crisco other than telling us they've done a lot of research and it works fine for them. Figures.
KimAZ
To be sung to the toon from Snow White...
Hi ho
Hi ho
It's off to hi ratio I go
Baking, frosting all day long
Hi ho
My roses on this new Crisco just don't stick like they used to even with a stiffer frosting.
I will only be purchasing it for cake dummies from here on out.
Same old story we have been hearing for months...........I still hate the new Crisco and will continue to use store brands until they go the way of the government watchdogs. I don't bake enough to warrant buying a large quantity of high-ratio so I will probably give it up completely.
Diane
To be sung to the toon from Snow White...
Hi ho
Hi ho
It's off to hi ratio I go
Baking, frosting all day long
Hi ho
My roses on this new Crisco just don't stick like they used to even with a stiffer frosting.
.
ROFLMBO!!! My sentiments EXACTLY! What a joke huh!! Thought you all might get the same slap in the face that I did from it.
i was at aldi's the other day and decided to check their shortening. well it has trans fat. i have not bought any just yet, but will be this weekend. i hope ya'll have an aldi's where you are. and of course, it's cheaper.
good to know! I will definitely take a look there!
thanks!
To be fair to Crisco, they are trying to go with the 'healthy' trend - what people are demanding. Eventually it will be illegal to sell trans fat anything and sooner or later down the road we'll have to buy our doughnuts on the black market "sorry, you've exceeded your monthly government imposed sweets, oils, and fats allocation - no doughnut for you!!!" Or they'll be on the shelf next to the cigarettes with the enormous tax.
Yes, I'm being a bit facetious, but only a little 
.
Viva la Fattening Frosting!!!!!!
I actually took at as they were looking to help by suggesting the addition of meringue powder or constarch...which most "normal" people wouldn't know. I have definitely shared my complaints with them...in fact, I think the third question is word for word how I started my first letter. It's a royal pain for sure, because it doesn't work the same, but I've been adding Dream Whip like IndyDebi suggested and haven't had another problem. 
Last month all the Krispy Kremes closed shop and left the valley.
Stupid Trans fats party- poopers. 
I never even got to eat one...I was saving the experience for a special occasion. 
sniffle,sniffle
mommachris
Last month all the Krispy Kremes closed shop and left the valley.
Stupid Trans fats party- poopers.
I never even got to eat one...I was saving the experience for a special occasion.
sniffle,sniffle
mommachris
IMO you sure didn't miss anything.
I actually took at as they were looking to help by suggesting the addition of meringue powder or constarch...which most "normal" people wouldn't know. I have definitely shared my complaints with them...in fact, I think the third question is word for word how I started my first letter. It's a royal pain for sure, because it doesn't work the same, but I've been adding Dream Whip like IndyDebi suggested and haven't had another problem.
Do you have the recipe for adding dreamwhip, is it in the recipe's here on CC?
Dueter, I was going to tell you that you have oil puddles around your cakes because you are from Texas 
but I have oil slicks coming out of my cakes too
Solution, I found Walmart Veg Shortening with TRANS FAT! Yes, real artery clogging trans fat and it worked beautifully.
Here is my letter that I just wrote to Crisco:
I read your page about decorating cakes with the new Crisco. All your research and testing just doesn't wash. Let's be realistic. Zero trans fat means a lower melting point, plain and simple. Your new Crisco doesn't work and cake decorators hate it. Watch your sales numbers and see if they tell the story. In the past, every cake decorator I know has always been told, use only Crisco for your icing, never store brands. You had a reputation with us cake decorators and a good one. All your talk of testing and recipes and research is meaningless when my icing slides off the cake as it is driven down the road. And that was using a modified recipe to compensate for the "New Crisco". Basically you are trying to convince us of something that isn't true. New Crisco is not old Crisco and just doesn't work the same no matter how hard you try to convince yourself or us. Sorry, you lost my business. Multiply the 2 six pound cans a month I use (as a recreational cake decorator) by 1000's. I do hope your business feels the pinch of lost sales. I could go into a long discussion of what happens when the government starts interfereing in every aspect of our life but I think you know that government has no place telling us what to eat or what a company can produce. You know you have loyal customers who are demanding a product yet refuse to make it. What a sad state this free country has come to.
Ah I feel so much better. Venting is very theraputic.
nmartin7,
You just described my nightmare! I'm terrified that the food police will think that they have to "insist" that the trans-fat come out of my beloved hi-ratio shortening. It only has 2.5 grams per serving; what's their problem? It's not like I'm scarfing down a whole 50# box of it at one time and neither are the people I make cakes for! Why don't they "fix" the contaminated products that come in from overseas and leave us cake decorators alone!!!!
Yes Christeena, they should be working on lead paint in toys and vitamins from China, but noooo. Even though I said it in jest, if Crisco is at their mercy, so shall others fall....
KathysCC, Dream Whip is a dry packaged mix that can be whipped into something like whipped cream.
well, imho, if you're a health freak, you prolly don't eat much with crisco in it anyway, particularly not cake....
After reading this, all the horror stories about what happens with new Crisco, I feel like I'm about to faint! I'm making a birthday cake for a friend at work and made a chocolate butter cream with new Crisco last night (the only stuff I had on hand) but I did mix it with half margarine (again, only stuff I had.) Please tell me that when I get home tonight, my icing isn't going to be laying in a brown glop in the middle of the microwave! I put it in there instead of fridge to avoid condensation, and I couldn't leave it out because of my darling kitties... they just won't believe me that chocolate is bad for them! 
What exactly is it that new Crisco does or doesn't do? 
I didn't make frostings much before this year, so I don't know what it was like before.
Believe it or not, I've been using store bought brands because I haven't had to do BULK anything for a long time, but with cake orders coming in, I'm in GREAT FEAR to open that 6# tub I just got of the NEW CRISCO... I hadn't bought crisco in about two years and didn't even know the formulation had changed, and now I'm scared, very very scared.
Is there any hope and dream that I can make the new one work, or should I return it before it is opened? Any more success stories, and if I do the DREAM WHIP idea, do I just add all of it, or is there certain measurements. Oh Please Help!
Here's her recipe, and let us know how it turns out if you give it a try: http://forum.cakecentral.com/cake-decorating-ftopic-491583-0-days0-orderasc-.html
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