Yes. If there are no trans fats it will say 0 or 0% I think.
I'm assuming you are looking for hi-ratio shortening? My understanding is that anything with 3 or more grams of transfat can be used. I just use the shortening from Aldi, which I think works fine, although I haven't tried Sweetex.
I'm assuming you are looking for hi-ratio shortening? My understanding is that anything with 3 or more grams of transfat can be used. I just use the shortening from Aldi, which I think works fine, although I haven't tried Sweetex.
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 formulas - 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.net/tbkhighratioicingshortening.aspx
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
can u use trans fat free crisco?
I never even noticed when crisco went zero trans-fat. There were all of these posts on here with people super upset about the change and i"m on the other side going "huh? there was a change? really?" 
My icing recipe works fine with crisco's zero-trans. http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
I'm assuming you are looking for hi-ratio shortening? My understanding is that anything with 3 or more grams of transfat can be used. I just use the shortening from Aldi, which I think works fine, although I haven't tried Sweetex.
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 formulas - 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
The link to your article did not work. I would love to read it. Can you provide another link or PM me?
Thanks.
can u use trans fat free crisco?
I never even noticed when crisco went zero trans-fat. There were all of these posts on here with people super upset about the change and i"m on the other side going "huh? there was a change? really?"
My icing recipe works fine with crisco's zero-trans. http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
Ok indydebi-
Shhhh. I am going to substitute this recipe for the Wilton one and make it for my DD's cake for our class this Sunday. Let's see if she notices when she eats it. Trust me she notices any taste difference in anything (miss picky eater is her real name!) For my cake I am going to get brave and try a SMBC. If that fails, I'll just make more of your recipe!
Thanks!
How can I tell if the Crisco is the new trans-fat free version?
Should it show in the daily allowance ?
Crisco switched over two or three years ago, so chances are any of the Crisco brand shortening you have used lately is trans-fat free.
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