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Anyone else notice Crisco.. - Page 4

post #46 of 480
I had noticed a slight change in my buttercream but I think that it's for the better. Yes, I have more air bubbles but I always stir it with a spatula after my KA mixer now to eliminate the bubbles. In my opinion, it's the best of both worlds, tastier frosting and a little better for us!!
post #47 of 480
Thread Starter 
Quote:
Originally Posted by Teekakes

Quote:
Originally Posted by CarolAnn

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. .



CarolAnn, your description describes my experience to a tee. I like it and would use nothing else. For me, there simply are no problems worth changing and having no trans fats is a good thing for my health! icon_lol.gif

I am wondering if adding 1/4 extra cup of crisco would solve the softness problem? Hmmmm, glad this thread was brought up because I want to continue making an excellent buttercream too! icon_biggrin.gif




You know...I haven't tried adding extra crisco (hadn't even thought about that) only extra ps. That will be one of my experiments today. Thanks for the idea!! I've read several posts stating that meringue powder is an option to stablize...has anyone tried it with the 0 transfat? I've never even tried it with my bc. I just can't believe this formula change is causing such havic with my bc! The cakes I sent out yesterday were such a headache! I was at the shop until nearly midnight Friday fighting with this icing! icon_cry.gif
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post #48 of 480
Please tell me I'm not the only one NOT having a situation with the Crisco? I never use it in my cake or buttercream- ever. My icings turn out quite well and when I need to use shortening I've used the kind I stated in the previous post (on the 1st page).

That's my 2 cents. I hope it helps.
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post #49 of 480
I thought it was just me!

I'm glad someone else mentioned this. I thought I had just bought a "bad" batch.

I've been making icing with just crisco and also 1/2 crisco and 1/2 butter. I have to say, I like my recipe better than the full crisco. It is easier to work with and everyone loves the taste over the regular buttercream (without butter). icon_smile.gif

I will try a different brand though, just to see if the consistency changes.
post #50 of 480
I wasn´t aware of this, I purchased some yesterday and it is the old regular crisco, no green label on front! I´m going back to the store and stock up!
Gaby
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Gaby
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post #51 of 480
Quote:
Originally Posted by BrandisBaked

Quote:
Originally Posted by Cakepro


With all due respect for your "government must save us from ourselves" view, I think it's ludicrous for anyone to expect anyone except OURSELVES to police what we put in our face.



I choose not to bury my head in the sand. Where do you draw the line? Do you condone drug use? After all, why should anyone get to say what another person ingests, right? Unfortunately, there is a ripple effect.

I know of two people who have had gastric bypass surgery through the military (military wives), and got their "excess skin" removed at taxpayers' expense too. It happens all the time where WE pick up the bill for other peoples' poor choices. I'd prefer not to.



Come on now, drug use vs. food consumption is apples and oranges, and doesn't even warrant further comment.

The only other thing I'm going to say in response to your post to me is that I am more than happy that my tax dollars are paying for some military wives to improve their lives, health, and longevity with bariatric surgery and reconstructive surgery. God knows they and their husbands have sacrificed. Kudos to them for their success! thumbs_up.gifusaribbon.gif I think we'll just have to agree to disagree. icon_smile.gif

Back to the issue of soft icing....has anyone tried cornstarch to correct the problem?
~ Sherri
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~ Sherri
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post #52 of 480
Ooooh soft icing.

I found a little helper that has cornstarch in it to stiffen up the frosting/icing.

New Jersey is humid ALL year round so any little cornstarch helps. icon_razz.gif
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post #53 of 480
Quote:
Quote:

I know of two people who have had gastric bypass surgery through the military (military wives), and got their "excess skin" removed at taxpayers' expense too. It happens all the time where WE pick up the bill for other peoples' poor choices. I'd prefer not to.



Hold up - first of all, it's TRICARE and it isn't FREE. It's insurance, and it's PAID FOR. As a military wife, I can do any danged thing I need that is covered under my insurance plan - just as I hope any of you in the private sector would do. Have I had bypass surgery? No, don't need It. Is it your business if I do? No. Once again, it's insurance and it's PAID FOR.

Secondly, it's CRISCO for crying out loud. It's cake, it's icing, it's a choice. If we really want the government to save us all, should we shut down all bakeries? Perish the thought.
post #54 of 480
Quote:
Originally Posted by LanaC

Quote:
Quote:

I know of two people who have had gastric bypass surgery through the military (military wives), and got their "excess skin" removed at taxpayers' expense too. It happens all the time where WE pick up the bill for other peoples' poor choices. I'd prefer not to.



Hold up - first of all, it's TRICARE and it isn't FREE. It's insurance, and it's PAID FOR. As a military wife, I can do any danged thing I need that is covered under my insurance plan - just as I hope any of you in the private sector would do. Have I had bypass surgery? No, don't need It. Is it your business if I do? No. Once again, it's insurance and it's PAID FOR.

Secondly, it's CRISCO for crying out loud. It's cake, it's icing, it's a choice. If we really want the government to save us all, should we shut down all bakeries? Perish the thought.



AMEN LanaC!! I am a military wife as well and last time I check my DH LES, oh yes, you bet, we pay for our health insurance EVERY month, just like everyone else!!

Back to the Crisco.... you all were saying...
Gaby
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Gaby
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post #55 of 480
Being a novice decorator, I have enough stressors without my Crisco going on the attack! Went to the local big-box store; they had six large cans of the "old formula" left. Now they don't. icon_biggrin.gif
post #56 of 480
Quote:
Originally Posted by handymama

Being a novice decorator, I have enough stressors without my Crisco going on the attack! Went to the local big-box store; they had six large cans of the "old formula" left. Now they don't. icon_biggrin.gif



Good for you! I was just thinking about running down and doing the same, then I realized that I've already suffered the "goopy icing syndrome" (was blaming it on the wx), so I'm sure they don't have any of the good stuff left.
post #57 of 480
I just got back from my Kroger and although they had both blue labels of Crisco - with the no-trans-fat banner and without - neither of them listed any trans fats in the nutrition info on the back. I had thought the soft, globby icing was just a problem I was having, but I'm glad to see it isn't just me! For the first time about 10 days ago, I had icing actually slide off the side of a cake while it was being delivered and I was horrified. Last time I made icing, three days ago, I added a couple tablespoons of meringue powder to it and it did help, but it still took a long time to crust (at least it seemed like it did). I bought a can of Kroger brand shortening and will try that, but will continue to add the meringue powder just in case. I'll also try the cornstarch! Thanks!

Deanna
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post #58 of 480
[ God knows they and their husbands have sacrificed. Kudos to them for their success! thumbs_up.gif [/quote]
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post #59 of 480
Was trans-fats ever listed on the cans in the first place? I just don't remember ever noticing it before all this came up a while back. It seems to me like trans fats, at least public knowledge of them, is a fairly recent thing.
The Crisco cans I buy now are the same as I have ever bought.

Here's a question: how long do you blend your shortening and liquids before you start to add the sugars? I mix mine for for several min before adding the dry stuff. And if I add 1/2 butter I mix it even longer tomake sure it's all very very smoothe and there aren't any little bumps of anything left. I think that makes a huge difference.
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post #60 of 480
I don't think they ever shouted out the fact that they contained trans fats, but the ingredients would indicate that they were there. Has anyone done a new/old label comparison? Have to admit I was standing right there and didn't do it, and I'm a label-reader. Last stop, tired, hungry, ready for a nap--lots of excuses. Pick your favorite. icon_wink.gif
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