Ever since crisco switched to the 0 grams trans fat shortening, it seems that my buttercream has a weird grainy look to it whenever i color it.
Like this:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1420281
I don't know what this is, but i sure don't like it(darn the healthy crisco 
)
Can anyone help me?
I can only tell you what others have said,
to try Hi Ratio Shortening (best), or store generic brands of shortening. I found that Krogers brand (local to me) does still have trans fats in it. It's not white white though.
HTH.
Or maybe try Indy's Crisco buttercream recipe, everyone says it's great.
yeah, i've thought about that.The only problem is I live in Okinawa,Japan...you don't get generic brands, or anything other then 0grams crisco
Can you order that stuff online?
Do think i should blend better with my KA mixer?
Thanks
I use the 0grams stuff and mine does not look like that. What else are you putting in there?
You can order the high ratio shortening on line. Check out www.thebakerskitchen.com. I now use only Crisco when I'm in a pinch but I also use butter with it. I do not understand why your icing was graining.
That used to happen to my buttercream sometimes. I've switched to Indydebi's recipe and have not had that problem again
doesn't indydebs recipe have like some sort of whipped cream stuff in it( if i remember right 
)...you can't find that here inokinawa.
does her recipe crust?
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