What are you going to use it for, if you don't mind my asking. If it is for frosting I would suggest you get High-ratio shortening (Alpine) instead of Crisco.
You can get that at
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=1069
or
http://www.sugarcraft.com/
Tracy
High-ratio is a bit pricier but the difference in product is huge! High-ratio does not leave a greasy feel/tast in frostings.
You can probably check your local GFS, BJ's, Costco or Sam's Club for bulk prices on Crisco.
I was able to but a block of High-ratio from a local bakery supply store, it was 50lbs. and I paid $50.
Tracy
I know you can get the 6 lb cans at Sam's, but when I checked with Sysco for getting Crisco in 50-lb blocks, I was told Crisco is a consumer product (I guess that means not a restaurant product?) so they couldn't get it in larger quantity for me. I'm interested if anyone else had better luck.
If you use the high ratio shortning in buttercream will your icing still crust?
southernbelle, yes it will crust.
Here's a very good recipe:
http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
HTH
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