Okay, what is with Crisco taking the lard out of their product? My frosting is not the same as it used to be. I am probably way behind on this but I have been trying to figure out why my frosting it not comming out like it used to. Then a much more advanced friend of mine told me that the lard is gone. Has anyone found a product that is like the crisco of the good old days?
Crisco has always been vegetable shortening. Lard is animal fat. Recently Crisco was reformulated so that it doesn't contain trans fats. That's probably what your friend was talking about. If you live in CA, you probably can't find shortening with trans fats, but if you live elsewhere, check the generic shortenings at your local grocery store and Walmart.
Crisco NEVER contained lard. 
Lard is rendered pork fat, and Crisco is an all vegetable (all purpose) shortening.
The difference between "old" Crisco and "new" Crisco is trans fat.
(Read the Nutrition Facts label on the can.)
Crisco was reformulated in 2007 to be trans fat free:
http://2.bp.blogspot.com/_FIK4Je7TAiQ/SlC1ydAi2jI/AAAAAAAAB90/2aGfLklHPQw/s400/Crisco.JPG
http://en.wikipedia.org/wiki/Trans_fat
Depending on where you live, you can just purchase a different brand of vegetable shortening which contains trans fat, or you can order it online.
HTH
I found a generic that contains trans fat. How does that compare to a hi ratio shortening? Will they function in the same way?
All shortening is 100% fat.
Hi ratio shortening comes in different versions: with and without trans fat.
AP shortening (like Crisco) also come in different versions: with and without trans fat.
Trans fat IS NOT what make a hi-ratio shortening different than an AP shortening. Rather it's the amount of emulsifiers in the forumulas - and no AP shortening can compare to hi-ratio cake & icing shortening (Sweetex) or icing shortening (Alpine).
Here's a blurb on hi ratio:
http://www.thebakerskitchen.ne.....ProdID=266
Hi-ratio shortenings can absorb more liquid than AP without breaking down, the frosting can be perceived to be more creamy (not grainy) and the mouth feel is not "greasy."
HTH
That makes sence about trans fat being eliminated and the consistency of my frosting. I think my grandma at one point said lard and it stuck.
Thanks!
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