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Anyone else notice Crisco.. - Page 2

post #16 of 480
Quote:
Originally Posted by darcat

I use tenderflake shortening I dont know if you guys have that or not but I find it just as good as good as crisco and about the same price and so far they havnt messed with the recipe lol



darcat, I am pretty sure Tenderflake is only available in Canada, I have not seen it here in MN. Only when I go home.

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post #17 of 480
Hmmm...this really concerns me. I made a batch of icing and it just didn't seem right but I thought it was because I used some new almond emulsion instead of the almond extract I normally use. Now Im thinking it may be the Crisco. :-/ It was softer and "whippier" than normal. :-/ I managed to do fine with it; but agh! I hate when companies go changing the recipes on me.
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post #18 of 480
I've been using the new Crisco a few weeks, and the only difference I've noticed are more air bubbles than normal. After I mix it in my KA, I mix it real well with my big rubber spatula and that seems to get rid of the bubbles....I've noticed no real difference in taste, smoothing or softness....all the same! Thank goodness!
post #19 of 480
Up in Canada tenderflake is shortening however it a a LARD shorterning unlike the Crisco which a veggie shortening.
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post #20 of 480
The first thing I noticed about the new Crisco was my icing never looks smooth in the bowl but after I frosted the cake it did smooth out. I did not effect the taste. I guess I just have to get over how it looks in the bowl.
MYW
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MYW
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post #21 of 480
The Crisco I have doesn't say no trans fats on the front but does on the label. I've used two whole 3# cans and just started on the third. I don't notice any difference in taste or consitancy in the can but it does seem like it makes my icings a little softer. By that I mean the liquid I use initially for a dbl batch makes a medium consistancy rather than a stiff icing. But that's fine with me because I don't often need a very stiff icing. When I get all my ingredients mixed together I scrape the bowl then mix on med for 2 min, stir it down again and mix for 5 min on almost high speed. It makes my icing very smoothe and light. Then before I use it I stir it down with a big spoon to take out some of the air. That seems to help a lot and I haven't had any problems with bubbles. Sorry to hear about those of you who are.
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post #22 of 480
I had a student go through Courses 1, 2, and 3 with me recently who had been buying the specially-labeled green container of Crisco that was trans-fat free, and she never had a problem with it. I didn't find out until C3 that she had been using a different Crisco!

I dipped into my first tub of the new formulation of Crisco in the blue can and didn't notice any difference at all with my icing. In fact, it was the first time I used the Melvira method to smooth the cakes and it worked like a dream!

Maybe it will take much less creaming/mixing of the icing for everything to be incorporated so y'all don't get so much air mixed in your batches.
~ Sherri
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~ Sherri
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post #23 of 480
What I have is in the blue can. I don't think I saw those little green cans that say "no trans fats" on them last time I bought Crisco. Don't know why they need them though, since there's no tf in the blue cans.
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post #24 of 480
I noticed when I spooned the crisco out of the can that it was much softer and I thought maybe we had the heat turned up too high in the house and it melted some.

I didn't notice any airbubbles, but I did have to cut the amount of liquid back and add a little bit more PS to get the consistency I needed, but it didn't seem to change the taste or anything.

Maybe it is time to buy the high-ratio shortening. Hum...why do they change this stuff all the time?
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #25 of 480
Oh My Word! I thought it was ME!! I could NOT figure out what the problem was! The last two cakes I made had air bubbles (I RARELY get air bubbles) AND it was sooooo soft!

I'm glad I "checked in" this morning! So NOW what do we do?

Beth in KY
post #26 of 480
I agree with Carolann. I didn't notice any change at all I also make my icing in the same manner she does. The amount of time you beat the icing and stirring it down may be the difference. I have no trouble smoothing no matter which smoothing method I use. Although eversince I tried Melvira's method I only use Viva where the roller wont reach the details.
post #27 of 480
Quote:
Originally Posted by AnythingSugar

I had a problem with the new Crisco a few weeks ago. I had lots of bubbles in my icing and there were tiny specks of shortening that I could not get to blend in. I haven't used it anymore.



I have BOTH those problems, too icon_mad.gif
Which shortening are you using now, AnythingSugar?

TIA
post #28 of 480
I did notice that my icing seems "drier"?? Had one heck of a time getting my BC to smooth out, even using the roller. And it seems like it wants to crack more...I'm thinking it is drier and I'm sucking moisture out with the towels or the roller.

What if we added a stick of butter and put 4oz less of the Crisco in? Would the butter replace some of the moisture? And what would that do to the "crusting" effect?
post #29 of 480
Thread Starter 
I've also thought about replacing some of the crisco with butter (don't know what I'll do with the 2 gallons of butter flavor I just ordered) but I'm afraid....the summer months are approaching and I'm in Houston! icon_cry.gif
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post #30 of 480
I think the reason they changed the formula is because of the new laws that passed in NY. All NY resturants must remove all Trans Fat from their recipes. Sux for the rest of us though.
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