Has anyone ever had this happen? I just mixed some brown Americolor gel in with my icing to make a fence on a cake. When I pipe it out, it seems to be separating? It was mixed well before, but now there are white spots all in it????
Is there a problem with this and the new crisco? I have been trying to figure out why there has been seperation in my last few cakes and didn't even think of this. I have just started decorating and am not too familiar with the different criscos.
What other brands of shortening are good to use for icing?
TIA,
Mary Jo
Yes, this is a HUGE problem with the new Crisco. Just search the forums and you will find tons of posts on it. My first batch of icing with the new Crisco was gross, I bought some store brand with trans fat in a pinch. But I now use Alpine High Ratio exclusively. Even if Crisco brought the old formula back, I will NEVER go back, high ratio is so much better!
Yes, this is a HUGE problem with the new Crisco. Just search the forums and you will find tons of posts on it. My first batch of icing with the new Crisco was gross, I bought some store brand with trans fat in a pinch. But I now use Alpine High Ratio exclusively. Even if Crisco brought the old formula back, I will NEVER go back, high ratio is so much better!
Where do you buy Alpine High Ratio?
I had this happen to me just a week or so ago and I posted about it too. I used half Crisco- half margarine, Wilton BC recipe and I used Wilton coloring. I think it is the Crisco personally... it sucks. 
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