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Anyone else notice Crisco.. - Page 19

post #271 of 480
Quote:
Originally Posted by LanaC

In this whole transfat / crisco debate - does anyone else agree that icing and cake were never intended to be healthy? That dessert is called fruit. Healthy buttercream is an oxymoron, eliminating the transfats is nothing more than pandering and will do nothing in the longrun. We will later find that the substitutes are just as harmful as the original.



YES! I believe that most of us think that way. Thank you for saying it so short and sweet and to the point. thumbs_up.gif

Healthy Buttercream is an Oxymoron - lets get the word out! icon_razz.gif

Good Luck icon_wink.gif
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Practice Practice Practice.
Life is short, enjoy what you do!
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post #272 of 480
Crisco is more than likely trying to keep up with government laws and regulations. Some states have already banned trans fats and other states are looking into it. It would be great if they could continue to make it the way "we" want it made however it soon won't be an option to them to change it. It's great that they're listening to us though - hopefully they'll find a way to make a trans fat free shortening that doesn't have these problems.

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #273 of 480
People, I'm warning you ...... it's the food police on patrol! Now that smoking is down, these do-gooders need a new cause ..... and it's open season on what you eat!

I have a friend who came down with a number of things. The diseases and the medication caused her to gain over 100 lbs. Everytime a new doctor comes in, he tells her if she would lose the weight, she'd be fine. He doens't even stop to find out that it's her medical condition that caused the weight gain, not the weight gain that caused the medical condition!

My husband is a big guy! He goes the doctor for regular checkups. His blood pressue, cholestrol, heart, EVERYTHING is perfect!!!!!!!!! He's healthier than anyone on here.

I'm sick of people implying that he and my friend are the reason health care costs are up. In my never so humble opinion, insurance companies have the blame for a lot of it..... first, the top 10 guys at Wellpoint make over $50 BILLION dollars a year! You're telling me THAT doesn't contribute to the cost of health care? second, you can't just go get something taken care of anymore .... your insurance company rquires forty-eleven different tests first. You're telling me THAT doesn't contribute to the cost of health care?

I'm sick of "the public" looking around and deciding that people are fat just due to lack of control (as was insinuated in a very early post on here). There are so many factors that contribute, but it's now become open season on those people. Why are we not looking at the additives that make chickens bigger? Do you think those chemicals are not also affecting those of us who eat those chickens?

The Food Police .... they are lurking! Beware!! detective.gif

I apologize for the rant..... I so agree with the other comments. It's cake! It's not SUPPOSE to be healthy!
post #274 of 480
Indydebi, I couldn't have said it any better. I am guessing that your friend must have been on prednisone for it to cause the weight gain. That and other steroids. Trust me. I know. I gained 90 pounds. Have been able to take off 19 lbs. the past two months but it is hard to do.

The idea of trying different store brands of shortening will only be a short time fix. All of them will eventually do away with transfat. As you said, "The Food Police" are lurking everywhere. detective.gif

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #275 of 480
Sad thing is it's the government pushing all of this fake ~ more healthy stuff on us only to find out down the road that it's not as healthy as they told us it was. You can't get any better than mother nature so quit adding hormones and antibiotics to my food and let me eat the real thing!

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #276 of 480
I use the Wal Mart brand "Great Value" all veg. shortening and it hasn't changed....maybe an option until Crisco gets things worked out. I also just ordered my first tub of "hi-ratio" and am anxious to try it!
post #277 of 480
I completely agree!!!!!!!! I have a birthday cake for this Friday and the only Crisco I could find in ANY of our stores was the new "0 Trans Fat" I didn't know if the store brand of Shortening would work just as well so I bought the Crisco. Does anyone have any tips on how to avoid the little Crisco Chunks I get with this new crap?? I made BC once before with this and had that problem. Thanks!

JUST SAY NO TO HEALTHY BUTTERCREAM!
post #278 of 480
I've been reading some of this post, don't have time to read all 19 pages, but I have found out that I actually had better luck with the Kroger brand then I did with the Crisco. Another thing, if you have a wholesaler around you, like a GFS(gordon's), a lot of these places carry the hi-ratio shortening, which doesn't break down like the crisco. For the original poster in this, this would definately be something to consider living in TX. Hi-ratio shortening holds up in the heat and humidity a lot better than the Crisco and other shortenings. Here's a link of a supplier I used to go to when I lived in Indiana. They have really good shipping rates, and are reasonably priced.
http://www.countrykitchensa.com/catalog/mini.aspx?T=1&SubCatId=1069
post #279 of 480
I was just looking at some HiRatio shortenings (i sometimes use hi ratio shortening depending on which recipe i use) and some of them also contain Trans Fats. Partially hydrogenated vegetable oil is an ingredient and if I understand correctly - TransFats occur during the process of hydrogenating the vegetable oil. If these laws pass banning transfats - the hi ratio shortenings are going to change also. Just an FYI

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #280 of 480
I took use the wal mart brand and never have an issue.
post #281 of 480
Every so often we are seeing a new recipe for fondant, a new way to smooth buttercream, or a new way to ice a cake - all courtesy of bakers and cake lovers who think outside the box and come up with new ideas for things. Crisco cutting trans fats from their product can't be the end of our baking world. With all the intelligence here, I'm sure we can and will adapt and overcome.
Let's not freak out about our shortening changing and start thinking of how to fix our frosting! I'll bet that if somebody posted a recipe tomorrow that was a bigger, better, trans fat free buttercream, Crisco's phones would stop ringing and the villagers would put out their torches.

Now let's think....
Save the Earth - it's the only planet with chocolate!
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Save the Earth - it's the only planet with chocolate!
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post #282 of 480
So glad I found this topic. I,too, thought it was me or the humid weather when I made a groom's cake in March. The icing never crusted as it should, it oozed out between the layers and for the life of me I could not get it as smooth as I always could on other cakes !! AND I USED A NEW-UNOPENED CAN OF CRISCO!! I had class 2 of Course 1 last night and made BC using MP for the first time--it made alot of difference--it crusted like "the ole days" and I was able to achieve smooth sides on my cake. I did have more air bubbles than before, but they disappeared as I worked with the icing. I have several graduation cakes coming up in May--glad I learned about Crisco--never heard they changed it.
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #283 of 480
Quote:
Originally Posted by darylrc

We have a local food distributor who sells to the public. I buy a 50# box of baking and icing shortening for about $42.00



I wonder how much it would cost to ship this to Alaska. I am having trouble finding anything but the new crisco up here. If someone knows of some other here, pm me.
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Still playing...
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post #284 of 480
Quote:
Originally Posted by Melody25

I completely agree!!!!!!!! I have a birthday cake for this Friday and the only Crisco I could find in ANY of our stores was the new "0 Trans Fat" I didn't know if the store brand of Shortening would work just as well so I bought the Crisco. Does anyone have any tips on how to avoid the little Crisco Chunks I get with this new crap?? I made BC once before with this and had that problem. Thanks!

JUST SAY NO TO HEALTHY BUTTERCREAM!



I experimented last weekend (pg 16 of this topic) and found that if you use corn syrup to thin instead of water or milk, the texture was much improved. I really think it is the ol' water and oil don't mix thing, since there are no transfats, that means the oils that formerly were solid to a higher temp are now breaking down sooner and seem to be causing 'separation anxiety' icon_lol.gif within the frosting ranks.... Sorry, some days I crack myself up even when no one else gets it icon_lol.gificon_lol.gificon_lol.gif

As far as sweetness (with corn syrup), cutting back a little on the sugar gives a nice creamy texture, just don't add milk or water.
post #285 of 480
Well, I just bought a 50# cube of Sweetex at GFS (here in IN) and it cost
$63.99. It has a shelf life of 190 days which is great "cause I just do cakes for friends and family and it could take me awhile to use that up. I suppose I will be crying with the rest of you when the food police decide to mess with the hi-ratio shortenings It has 3 grams of trans fat per serving and a serving is 1 Tablespoon. If you can find the 50# cubes and don't need that much, you could share it with another decorator and split the costs!
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