I hadn't noticed a change in the label in Canada so I just called them hoping it wouldn't be changed to transfat free. Well, it actually has been but can't be called transfat free here.
Now that I know, I left some BC on my diningroom table and forgot about it. It did separate, oil blotches - I thought it was just because of the heat from the sun coming in.
This stinks! 
I usually buy my crisco from Aldi's, never had a problem with it. And it's definetly cheaper. If Im in a bind and need some quick I'll buy some from Walmart.
I am going to assume that you mean shortening in general and not Crisco. I have never seen Crisco at Aldi's. For those of you rushing to Walmart to buy their brand, check the cans first. I dug through all of it last week and found 3 cans that had trans fat and the rest do not.
Crisco has made it very clear that they will not go back to using trans fat. As someone else said, eventually they will all go to no trans fat because the government feels this deep need to take care of us. Shame they weren't on the stick when all the lead paint was used on the toys in China and then imported in the United States. That could be a completely new thread.......(it's a shame that so many Americans have lost their jobs so the factories could move to China and then sell us shoddy goods.)
I can't help but think that Crisco has noticed a drop in sales. I certainly hope so.
Diane
I could have been rich by now with all that oil 
Last month all the Krispy Kremes closed shop and left the valley.
Stupid Trans fats party- poopers.
Er, actually the reason Krispy Kremes are closing left and right is cause of money problems and nothing to do with the Trans-Fat movement. They expanded too far too fast and had very poor management. All the ones here in Phoenix closed, tho frankly I don't miss them. I always liked Dunkin Donuts better 
OMG their chocolate cake donuts are the BEST.
With all the hullabaloo over shortenings and frostings, I just gave up and went back to using pure butter recipies. I never bought shortening at all till I started my cake classes, and I don't miss it. Pure buttercreams crust nicely, have great texture, and best of all, are naturally trans fat free. 
Problem solved, and I dont have to keep gross tubs of gunk in my cupboard!
CeeTee wrote:
With all the hullabaloo over shortenings and frostings, I just gave up and went back to using pure butter recipies. I never bought shortening at all till I started my cake classes, and I don't miss it.
Ditto 
Butter all the way or the most pure ingredients you can get!!!!!! I didn't use shortening either until I had a class with that name brand "W" who has cornered the decorating market in the US. I went back too.
OMG, yeah ya know the next thing the highway patrol is gonna be stoppin us for is contraband twinkies n sheesh the jails are overfilled now with actual criminals what's gonna happen when twinkie totin grannies get stuck in the hokie. This is just overloading my brain with all this crap about how, we as the american people, have succombed to the belief that we are so stupid that we need legislation to tie our own dang shoes.
O puhlease, do not get me started on government regulation of every little aspect of our lives, sad and unhealthy as they may be, the truth be told we ALLOWED this to happen.. but, I won't go there. nope nope nope. Would take all friggen day just to say what's on my mind about all the regulating this n that n the other thing
I have just one word for it...........AAARRRRRGGGGHHHHHH!!!!!!!!!
OLD SCHOOL REPUBPLICAN (can we say greek) AND DANG PROUD!!!!
CeeTee & Tiptop57, how do you get white icing if you use butter only? Do you buy the butter that doesn't have coloring added? If you do, where do you buy it?
sorry guys mad at Unka Sam not ya'll
DON'T be sorry for anything! You are singing my song! Couldn't agree with you more! The gov't should not be allowed to take choices away from the people and neither should crisco.........wonder who paid who here!?!?
I got lucky last week at the grocery store and found several packages of the old crisco sticks and I bought every one that they had! 
I was checking the trans fat on the store brand and it had 3gm trans fat, thats double of what crisco had.
I just wish they would offer both kinds and let the public choose what they want to buy.
If I wanted someone to tell me how to eat and what's good for me, I'd live with my mother! (Which I don't!) 
You know what I think is funny about all this..................Crisco has removed the trans fats as have alot of other brands but they are not any better for you. Crisco is still a fat and really gross if you think about it (don't think about it). People that know cake and eat it know that they are not getting any nutritional value from that cake. They eat cause it tastes good. ugh people are act so stupid about things.
I am just amazed that any person has ever reached the age of 20 before now. I know I feel so much safer now that the government has saved me from evil foods that we all know have been used for generations. 
My aunt is 91 and eats ice cream and chicken nuggets EVERY day. I wish they would leave ingredients alone and just teach people to be responsible for their own habits. Its always someone or something elses fault now days....."Oh no I burned my self with my coffee!! I think I'll sue Folgers for not warning me that coffee is HOT!" 
Sorry yall. Could not help myself. 
Please don't take me to seriously, I had an 
Transfat filled donut for breakfast this morning and have no control over myself now
Or.....my child is overweight because of McDonald's. The kids was too young to have a job, or a car. Someone (mom or dad) was buying all that food for him. Anyway, it's nice of Crisco to tell us that we need to add more stuff to our icing to make it work. Now we have to buy more ingredients, and will possibly have to charge our customers more.
I read here once (sorry I don't remember who said it) that if you add heavy cream as a subsitute for the water in your buttercream it is adding enough fat back into it and it works great! Oh and it tastes much better also. This is what I do for now until I get rid of all the Crisco I bought thinking the cans had the good ol trans fat and they didn't 
. 1/2 stick butter, then I mix new Crisco and store brand to get to 378 grams, 2lbs ps, pinch popcorn salt, 2 TBS flour, 2 TBS merigune powder, 2 TBS vanilla, 2 tsp almond flavor 2 tsp butter flavor then enough heavy cream to make my liquid come out to be 1/2 cup. Mix and use So far my avalanche problems have been solved .
Melissa
I remember reading about the heavy cream addition too but my question is what about leaving the cake out of the fridge? Will it still be okay with the cream or will we need to buy bigger fridges to hold our cakes and use up more electricity and space and and and
I still say everything in moderation and the world will live as one
MrsW.........the large amount of sugar in buttercream acts as a preservative therefor it does not need to be kept in the fridge. Using the cream does make a good tasting frosting!
Thanks for clearing that up for me. I tend to be somewhat of a worrier about leaving out of fridge dairy - kids and sippy cups - you get my drift. Anyway thanks for the info.
Dueter, Amen to everything you said. My uncle ate hot bacon grease on his bread, cornbread, biscuits, whatever, at every meal. He lived to be 95. Had he eaten correctly he might have made it to 120!
I am on full time oxygen as I have COPD. I know that the previous jobs I have had (factory work and cleaning products and second hand smoke) contributed to it but what I really know deep in my heart is that 40 years of smoking caused it. Do I want to sue the tobacco companies. He** no! I want to kick my own butt for following the lead of my older cousins so I could be 'cool' 
just like them. Those flip top Marlboro boxes were just the coolest thing we have ever seen when they came out.
Adding Dream Whip, heavy cream, or all those other things, just adds to the cost of the cake. I'm sure everyone needs to be consuming the heavy cream and all that sugar anyway.......Give us a break!
Diane
CeeTee & Tiptop57, how do you get white icing if you use butter only? Do you buy the butter that doesn't have coloring added? If you do, where do you buy it?
I just use regular ol' butter I get from the store. Nothing fancy. I buy either Shamrock Farms, Wal-Mart Brand, or Lucerne. I don't worry about making it white cause I almost always color my icings. Plus I don't mind the slightly ivory color. I'm not a fan of pure snow white icing.
I've seen icing brighter at Michaels. Wilton sells it. I've also heard of a trick where you add just a tiny bit of violet gel coloring to butter icing to get it white. The violet cancels out the yellow so you can get a bright white.
If you want to be mad at someone, be mad at Stephen Joseph, an attorney in California. It seems he's the one who "offically" started the trans-fat movement in 2003. He tried to sue the makers of Oreos and was calling for a ban on Oreos in California.
I think we're fighting a losing battle here. This movement is years in the making and cake decorators are but a small percentage of the population. Hardly enough to get a huge corporation to change their new philosophy. A philosophy that wasn't their choice, by the way. I'm sure it was a major burden and undertaking for them to change their product. I'll bet they weren't happy about it either. But what choice did they have? They HAD to change their formula. I'm not trying to defend them in the least, maybe just trying to point out that zero-trans fat was forced on them too.
It might be a better use of our time trying to find either non-shortening based icings, or start figuring out how to make zero-trans fat shortening work.
An earlier poster mentioned that they used all-butter icing that crusted. I was under the impression that all butter icings wouldn't crust, so I'm happy to hear this. Would anybody be able to point me in the direction of such a recipe?
I would be curious to know what bakeries are doing. This must be affecting them big time. Does anyone work in a bakery?
So anyway, just some random thoughts from me
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