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Anyone else notice Crisco.. - Page 26

post #376 of 480
All right, admittedly I only read page one of this thread (and currently there are 26 pages - yikes!), but I, too, have had problems with the "New" Crisco.

I have previously tried other shortenings, but they never came out as smooth or tasted as good as with Crisco. The "New" style seems DRIER to me when I scoop it out of the can; it's almost as if it doesn't have the creaminess of the old formula. While I haven't noticed any more or any less bubbles in my icings, they seem to taste more like "store-bakery-bought" icings now ... yukk! My Clients are not going to like this!

My understanding is that Canada has gone (or will be soon) completely to this "zero-trans-fat" type of shortening already; it's supposed to be "healthier" for us. All I have to say to that is "OH, COME ON!" Why don't the politicians just GROW UP here. We ALL know shortening is not really all that good for us humans, but I grew up with the theory that "all things in moderation" is a good rule of thumb. So why do I have to have my favorite shortening changed just because it's supposed to be more "healthy" for me? It's still not the most healthy thing I could put in my body, whether it has NO transfat or A LOT of trans fat!

Sorry, everyone, I'm just ranting here, but darnit, I'm angry! The idea that we could somehow demand that the recipe be changed back is great, except for one thing: the recipe was changed because a group of people got together and decided for us what is best for us without our input.

Seems to me it's just like voting: if you don't vote, you shouldn't complain when the politicians make stupid decisions on your behalf because they think it's "right" for you.

So much for "healthy" ... I can see the time coming when our businesses might dry up because cake cannot be classified as "healthy". But like Cliff Huxtable says, chocolate cake for breakfast can't be all bad ... it's got eggs, flour, milk ... all healthy!

Just my 2 pennies' worth!

Odessa
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #377 of 480
The problem is NOT the fact that they went trans-fat free by any means. The reality is, and was reported in "Women's Health" this month that the substitutes used in "Trans-Fat Free" are worse than the original amount of trans fats combined with saturated fats were in the first place (SURPRISE!), so health issues asside (yea, healthy grease, that's a new one)..

The problem comes in as a COMPANY, that they didn't test it enough to know that the consistency of their product suffered GREATLY because of the switch using the recipes their customers use crisco with. The lab setting is not the same as in-home. That's why we have how many hundred posts here because they changed the consistency without really taking input from their loyal customers (the ones who watched the Green cans collect dust since they were first introduced). It's Crisco's version of the "New Coke" fubar of years past, and economics is the only market research that will make a difference at this point, not a product boycott, just a temporary switch until they get their bugs worked out.

It comes down to two things, even leaving the Gov't out of it because they find a new food evil every week yet still only manage to inspect 1% of all imported food to this country which is a little scarier than trans fats..
1) The target market research was off because they didn't poll enough of the population of home cooks and small business who USE Crisco Shortening on a regular basis.
2) There was not nearly enough product testing done on a very diverse product to know if it was going to produce exactly the same results with the new as the old did.
post #378 of 480
I've always used transfat free shortening, though I use Smart Balance rather than Crisco. It has always worked well. The only thing I ever notice was that is was ever so slightly more sensitive to heat. So when I made roses, let say, I would have to throw my icing bag in the frig now and again.

On the up side, I thought the frosting tasted much better. I tasted Crisco based frosting of folks that I took cake classes with and their icing left a coating on the roof of my mouth, never got that with the Smart Balance.

Though these days I use butter except for special circumstances. Can't beat the taste and it is a real selling point to my customers.
post #379 of 480
I missed the return call back from Crisco because I was out at the grocery store emptying all the crisco off the shelves to find the old ones in the back that had not been reformulated. The message from crisco said that they would be forwarding my concerns on regarding the new o trans fat crisco. If you haven't emailed crisco yet, this would be a good time since they are gathering information on concerns for their new and IMPROVED product. Thank you again for this thread, it is nice to be a part of a community and be an informed consumer. We may all bake in our home or our bakery but we are all interested in putting forth the best porduct possible and it is always a let down when quality of a product changes our results.
post #380 of 480
I know that the lady who called me back from crisco was probably just reading me a PR thing that was written for her. And she was probably saying in her mind, please please please let me get the machine.
BUT it was nice that they got back so quickly.
Well, I did ask if they needed a petition of sorts to make the company realize that us decorators are serious..... I didnt hear back about that.... but like i said, when i get home from work today i am going to call her back.
We will see. !?!?!?!?!?!?!?!?!?
post #381 of 480
I used a Westcott All-Vegetable Shortening I purchased at save-a-lot this past weekend and it didn't change the taste at all, still had the 3g Trans Fat. Crusted and smoothed nicely.
post #382 of 480
OMG. I just made up another batch of crisco and after I had frosted the cake with it and let it crust, I came back and it was nothing but a big oil slick@! icon_mad.gif

I had to take paper towels and lay them on top to absorb some of the oil! And there was so much of it, that I had to use the towels not once, but several times before I delivered the cake@!

Is this caused by the new Crisco??? I HATE IT!
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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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 #383 of 480
Quote:
Originally Posted by fourangelsmommie

OMG. I just made up another batch of crisco and after I had frosted the cake with it and let it crust, I came back and it was nothing but a big oil slick@! icon_mad.gif

I had to take paper towels and lay them on top to absorb some of the oil! And there was so much of it, that I had to use the towels not once, but several times before I delivered the cake@!

Is this caused by the new Crisco??? I HATE IT!



My DH noticed this same thing on Saturday when we delivered a wedding cake. The icing was very oily and almost wet looking, more so than before the crisco switch. I made some icing for a cake this morning and it worked very nicely, no air bubbles, good consistency, pretty much normal. THANK GOODNESS!
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #384 of 480
Well for me, the last couple of batches of buttercream that I have made worked fine. I reduced my liquid a little and started by creaming my crisco and butter with a little water before adding any powdered sugar. In the past I have always put everything in the bowl at once and mixed with no issue. This seems to be working for me for now, I hope you all are having some better luck now too.
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #385 of 480
I just tried the new Crisco and had a horrible time working with it! I've used the same recipe for 10 years and this was the first time that I had a hard time smoothing a cake... mixing the color etc... It is the blue can, they stopped making the green can because they've made all Crisco 0 trans fat now.

I guess I'll have to try some of these tips. I haven't read every page yet but just wanted to share that I also had a tough time.
post #386 of 480
I finally switched to high ratio since I was having such a hard time with my buttercream and I love it! It's even better than my buttercream with the old Crisco! IMO!
post #387 of 480
Well, I just ran in to this problem Wed night, but thought it was something I did. Air bubbles were terrible, but I mixed my color in w/ the mixer to save time b/c I was just icing cupcakes for my dd's bday at school. I did notice color not blending in as well, but can't comment on the stiffness b/c I'm icing the cakes today. Oh, please don't let me have a flop b/c there are going to be a lot of kids from her school coming to her party & what worse than parents looking at a failed cake from someone who would like to start getting orders.

I guess we'll see how things go this afternoon. (Crossing my fingers)
Friends will enhance your life. Everyone else is just an acquaintance
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Friends will enhance your life. Everyone else is just an acquaintance
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post #388 of 480
Nearly one hour and 20 minutes after I started reading this thread, I've just finished all posts on all 27 pages at this point. WHOA baby! My eyeballs are bugging out!

I sent in my complaint by email today too. I saw the title of this thread when it was first posted but never read it until today. ( seeing how many replies finally got the best of me)

Having the same problems as most of you with the super soft, non crusting, air bubblely and white residue in the colored frosting. UGH! What a mess! I tried the Melvira Method to smoothe my frosting and couldn't figure out why the heck it wouldn't crust. Now I know.

KimAZ
I competed on Ultimate Cake Off- Monster Jam!
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I competed on Ultimate Cake Off- Monster Jam!
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post #389 of 480
I used it for the first time yesterday and also had a HORRIBLE time with it! I called the 800 number and the lady took all my info. She said she would be sending me replacement coupons for more Crisco...what good is that going to do? I want my old Crisco back. Boo Hoo!!!
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #390 of 480
CAN SOMEONE TELL ME WHAT THE PROBLEMS ARE BECAUSE I HAD JUST BEGAN THE WILTON CLASSES AT MICHAELS 2 MONTHS AGO AND HAD ONLY BEEN USING THE BLUE CAN OF CRISO.
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