Hi, I really need help, I can't get my icing to work anymore, it won't smooth nicely. my cakes look dreadful and I can't work it out. The shortening is the same as I always use Bunge but I did notice it now says no trans fat. After reading all the crisco posts I see that may be the cause of my problems. I tried adding milk instead of water but it didn't help. I'm at a loss as what to do. As I have 2 50lb containers of the shortening I really want to work out the problem. Any suggestions or if anyone has a recipe that works using Bunge shortening and is willing to share I would greatly appreciated it.
i am having same problem with my stratus shortening. I also tried crisco and aldi brand. icing is heavy and almost seems oily. I am at a loss on what to do?
yes i bought lard and then realized no trans fat. :(
someone else had suggested using milk or half and half. may try that next
I am with you, @kakeladi ! I thought the reason Crisco was invented in the first place was to get away from the trans fats in lard! I don't use it either, but I know it makes really soft, flaky biscuits.
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