Anyone else notice Crisco.. - Page 32

No, you're not. When I make frosting, I use all real butter, and all real vanilla, and let the color fall where it may. When I lubricate cake pans, I use butter, and shake flour over it. When a cake mix calls for "butter, margarine, or shortening," I use either butter or a 50-50 mix of butter and margarine. When I bake cookies, I generally use a 50-50 mix of butter and margarine. When I make Rice-A-Roni, I use somewhat less total fat than specified on most boxes (i.e., the amount specified on the "low-fat chicken" boxes), and I use a mix of butter and Canola oil. When I make turkey dressing, I saute the onions and celery (separately, so I can leave the celery out of mine; I don't like celery) in a 50-50 mix of margarine and unsalted butter.

 

When I made a batch of dairy-free vegan cookies, I used dairy-free vegan margarine.

 

I can't remember every using Crisco, although I remember my mother using it, decades ago, when she still baked piecrusts from scratch. (I do, however, know an utterly filthy joke involving the stuff. PM me if you're interested.)

 

And note that by all accounts (at least all that have come to my attention), naturally occurring trans-fats are mostly harmless. It's the artificial ones that are the problem.

Count me in as someone who would rather not eat shortening with transfat - or without for that matter. I don't have a business but am seriously considering one and one thing I know is that all the baking will be from scratch with very few (if any!) artificial ingredients. I can see adding a very small amount to certain recipes to stableize

or because a solid fat is needed (pie crust, greasing and flouring most pans, etc.) but in huge amounts, no way.

 

Personally, with or without transfat I don't like icing made with all shortening. It tastes gross and it coats the tongue in an unpleasant manner. I don't ever buy cakes, cupcakes etc that use all or mostly shortening. I work in NYC and I won't eat most products from Magnolia, Buttercup, Crumbs, etc. I work mostly with foreigners and whenever I order any kind of cakes for work they ask me to make sure it doesn't have "that gross American icing".

shortening is hydrogenated vegetable oil any way which means its liquid oil made to be a solid which isnt its natural state. you want conssistency i suggest using lard. its not as "fattening" as "they" say it is.

um, lard would make it chunky and slimy, and foul tasting. It is meat fat, it wouldn't be smooth... And um, YUCK!

I'd rather eat a spoonful of pure crisco than icing made with lard..... But I am nauseated thinking of both.

We have this stuff available here called PS99 at the local cake supply store (you use this instead of crisco). My fellow cake decorator friend/partner swears by it and her cakes look incredible! She never uses fondant to cover a cake..always her PS99...However, when I attempted to use it, it was a disaster! From, air bubbles, cracking and yes even color veining!!! So, I wouldn't recommend it...but it sure works magic for her! I too have had lots of trouble with the new crisco...am going to try an off brand today and see if that makes a difference...

From Wikipedia: Lard is pig fat in both its rendered and unrendered forms

 

Gross. Ain't nobody want that on a cake. 

Lmao! Ain't nobody got time to eat that!

Got to love a bit of Sweet Brown!

Oh yes!!

Wow I thought it was me doing something wrong. I knew that I hadn't changed my recipe. I tell you what I gonna go to all of the little mom and pop stores and buy up all of the Old Crisco. lol

This thread is 5 years old. The crisco has been 100% trans fat free for several years. Did you problems start recently, or 5 years ago?

I use store brand shortening from Harris Teeter it has 3 g trans fat works perfect forums crusting buttercream other option is purchasing Sweetex which is a high ratio shortening

I won't use it anymore, period.  I buy blocks of PS-99 High Ratio shortening and that makes my buttercream smooth no worries.

Go to a cake supply store and get " high emulsion " shortening. It's the same as the "old" Crisco. The only difference I notice between the two is the icing stiffness and how quickly body heat softens it to an unuseable consistancy very quickly.