Ditto to all of the crisco problems. Did the same thing...old label...same new ingredients. Delivered a cake 2 weeks ago, most of it was in the box by the time I got there, and then it totally destructed when it got home to the client! (I cried) I have adjusted the recipe to no avail. I bought some store brand shortening, same problems...its SUPER soft. Had the border slide right off the side of the cake today! Sigh....I hate to think of how much a 50lb tub of high ratio would cost me in shipping alone!!
I should also note, that I noticed the people who aren't having trouble with the new stuff have at least 8-10 cups of sugar per batch. My recipe produces a high yield, and only calls for 4 cups. Its a very mild, buttery tasting, french buttercream, not the sweet kind. People buy my cakes specifically for the icing
I will have to try the WalMart brand next, and keep my fingers crossed. I hate to think that the Crisco people ruined a recipe that we have used for over 30 years!!