I'm so excited to try indydebi's recipe!!! I use alpine currently but I would love to do an icing with no trans fats. I'll post back with how it goes!!!

As for the question about the measuring, I use both, actally all three. At home I always make a double batch of the WBC and I'll sometimes use the small can that equals 2 cups. I've even used the sticks and measured from the the big can. I firmly believe it's the whole Trans Fat thing. I mean why can't they sell both and let the comsumer decide if they want the extra fat or not?????

I was thinking...I know that when large companies change there products, or remove a product from large chain grocery sales they sell the remaining stock to stores like Big-Lots or Dollar Stores to get rid of it...you might want to check there for the old Crisco. Its a just a thought.

Guess what? I sent Crisco (Smuckers) an email outlining the problems I had been having with the shortening. They so thoughtfully sent me 2-$3 coupons for MORE Crisco..........Oh Boy. They did include a second page with some suggestions,,,,Stir by hand to reduce air bubbles, do not frost frozen cakes, use paper towel to smooth out any parts that appear to be rough or grainy. To reduce shininess and improve crusting add 1 Tablespoon of Meringue powder for every 1 cup of shortening in the recipe. How's that for some insight? I wonder if they got their information off of CC???

leannsloan,

I'm in Indiana and can get a 50# box of Sweetex special ordered through GFS (Gordon Food Service). The price has jumped $30 dollars since I bought my first box 2 years ago from $62 to $92!!! I'm a hobby baker so I just parcel it out and place in the freezer!

Thanks Christeena I have never been to the gfs store I will go check it out. Were in In do you live pm me Le'Ann

You could try using 1/2 new crisco and 1/2 sweetex, that's what I'm using now and LOVE it!

Jen

for those of you who were asking where you could buy hi-ratio shortening there is a place called [url]www.countrykitchensa.com [/url]that sells it in a 3lb tub for $7.45. i've never bought anything from them online, but thats only because i am very lucky to have their actual storefront within a 20 minute drive. that place its awesome!!

as for the weeping and using the new crisco, i've had that problem too. horrible mess!!! i switched to the walmart brand and haven't had a problem yet. it does have a slightly different taste though. not sure why its a problem.

Has anyone tried adding "Brite White" or "Angel White", to their current recipe? These products are supposed to be a base (stabilizer) that help produce a less greasy frosting.

I'm thinking of trying it out. I feel good about offering a "trans fat" product, but the crisco is just not working for me anymore.

OK--I just made another batch of Indy's recipe and it turned out fine. The only thing I did differently was that I used whole milk instead of low fat and I SIFTED my powdered sugar, which I have never done in the past YEARS of baking cakes.

Now I have 5 cakes due tomorrow and will do the same steps with the frosting that I am making today to see if my "success" continues. I will keep you posted.

Sure wish I had read this first,
Made buttercream for a wedding cake, it was sliding so bad, I had to scrap it off, added more powdered sugar and it hasn't really helped much. I have a fan on it now, the wedding is an hour away, and it will be hot, so I am expecting a disaster, but I expected it anyway due to the heat and it being an outdoor wedding/reception, bride was expecting it slidding, as she requested no color in the icing, so we did silk flowers and a beautiful ribbon.
I used crisco sticks, and real butter, I've NEVER had this problem before.