I use crisco. The "no trans fat" isn't an issue with her recipe. Oddly the "trans fat free" crisco doesn't affect her recipe like some of the others. I remember her saying on an older thread that when everyone started complaining about them removing the trans fat she was surprised because it didn't change anything about her icing.
Just want to add that I beat my crisco for at least 15-20 minutes BEFORE adding any other ingredients. It looks like sour cream by the time I'm finished "pulverizing" it. 
This makes a creamier icing doing it this way.
Just want to add that I beat my crisco for at least 15-20 minutes BEFORE adding any other ingredients. It looks like sour cream by the time I'm finished "pulverizing" it.
This makes a creamier icing doing it this way.
Do you use the flat blade or the whipping blade?
I don't have a KA. I have a "cheapo" Sunbeam I use the beaters of course.
I don't have a KA. I have a "cheapo" Sunbeam
I use the beaters of course.Thanks a lot for sharing your tip by the way...will definitely try your method.
You're welcome 
It certainly does make a creamier icing and it smooths so beautifully. Rylan, when are we going to see the next cake?
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