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Anyone else notice Crisco.. - Page 5

post #61 of 480
On mine, I initially thought that I had whipped it too long or added too much cream. Then I figured it had to be the weather - but you know, I didn't do anything differently than I normally do. I passed it off as just my inattentiveness until I read this thread and checked my Crisco bucket and had a duh huh moment. On the crumb coat, it didn't want to stay put, but I forced it into submission. Then on the details, it just wasn't "playing nice" so I changed my design a bit.
post #62 of 480
Quote:
Originally Posted by CarolAnn

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.



I think it's the Hydrogenated part on the old cans that makes it Trans-Fat on attack.

Please correct me if I'm wrong. The only time I see Crisco cans is when my mum makes her famous dessert that registers at 300+ when our blood is tested. icon_eek.gificon_razz.gif
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post #63 of 480
K, here's the scoop on trans fats, It's ANY fat that has been hydrogenated. (hydrogen gas introduced to cream the fat) It causes a chemical reaction that makes regular oil into a creamy mixture that holds it's shape somewhat. That's why some people use only butter, because butter has no transfat neither does lard.(rendered pork fat) or suet(rendered beef fat) Even though in the suet processing a very strong form of vinegar is used to extract it. The stuff we use in the kitchen is 5% the stuff they use for rendering is between 80-90%. So Don't know if I would use the suet for anything besides making bird seed pinecones or soap.
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post #64 of 480
I just checked out the Crisco website - as of
Jan 24 2007 Crisco has zero trans fat.

I got a new mixer for Christmas and used it after the first of the year and have been having trouble & I thought it was just me and the new KA. Now I know I'm not totally crazy!
post #65 of 480
Quote:
Originally Posted by lisascakes

I just checked out the Crisco website - as of
Jan 24 2007 Crisco has zero trans fat.

I got a new mixer for Christmas and used it after the first of the year and have been having trouble & I thought it was just me and the new KA. Now I know I'm not totally crazy!



I thought the exact same thing! I just got a 6 qt KA in February, and thought I was a dufus and just couldn't make icing in it! Glad to know it's not me!
post #66 of 480
I looking at the recipes on the Crisco site - Vanilla frosting is made with 2/3 C of Crisco with 2 lbs of powered sugar & 2/3 cups of milk - I think next week I will try it this way.

Friday night a girl from work came over to make Snickerdoodle cookies but she brought the sticks - which I never used - that dough was soft and spread more - now I wonder if this was the cause of that.
post #67 of 480
My homemade biscuit's this morning were flat and I have used this recipe forever...

My grandmother would roll over in her grave if she knew someone messed up with crisco..
post #68 of 480
Quote:
Originally Posted by justfrosting



My grandmother would roll over in her grave if she knew someone messed up with crisco..



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post #69 of 480
Quote:
Originally Posted by justfrosting

My grandmother would roll over in her grave if she knew someone messed up with crisco..



Oh my goodness, mine, too!!
post #70 of 480
Hopefully this will travel the same highway as New Coke.
post #71 of 480
OK, dug around in the back of the cupboard and sure enough there was an old empty Crisco can waitng to become a grease can. The label says that it contains 1.5 g trans fat. The label on the all-blue cans that I just bought (thinking I was getting the old formula) exactly matches the one on the "new" cans except the new ones have the green banner proclaiming "0 trans fat". Meanwhile, I stopped at our local restaurant supply store and got a can of their Holsum brand shortening--containing 2.5 g of artery-clogging trans fat! Yum. I'm off to give it a try right now. Will let you all know how it turns out.
post #72 of 480
Wow, I guess I have been living in the dark ages 'cause I rarely use crisco and didn't notice that they have been messing with it. I ONLY use hi-ratio shortening in my icings and haven't been paying much attention to the controversy!! I hope they figure it out that they are going to lose business if decorators are unhappy with the product!
post #73 of 480
Honestly though, who here uses Crisco for anything other than icing? Why tinker with a product that was never intended to be on the "most healthy" list anyway? It's like taking all of the ice cream off of the shelf and substituting it with iced milk (who here remembers that).
post #74 of 480
!!!I just checked my generic crisco that I bought this weekend...STILL SHOWS 3g of TRANSFAT!!!! Yeah!!

It is the walmart brand, I better go stock up before they screw with it.
post #75 of 480
i havent read through every post, so i dont know if this has been mentioned,BUT... i have not noticed a difference. i like butter better, but if i use shortening, i use half butter, half shortening. i also use MERINGUE POWDER (1 and 1/2 tb per 3 cup recipe) to stabalize the icing- works great. so if you are having a problem with softer icing, try adding M.P. , i am sure it will make a huge difference. if you are concerned about flavor, use milk instead of water, part butter, and add a good vanillla (madagasgar bourbon vanilla is yummy). i am not in the least bit concerned that the crisco is trans fat free, in fact , i am glad.
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