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Answer to the New Crisco Problems - New Recipe - Page 8

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post #106 of 110

7/18/07 at 7:54am

364 Posts. Joined 3/2005
Location: Easley, SC
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Not sure of how many of you live near a Publix Supermarket, but I bought a can of their shortening and it worked very well...no sliding, not too many air bubbles (easily fixed with Melvira's Method), and no cracks to mention, and no greasy taste.

Perhaps if everyone tried their store's brand name/version of shortening...maybe. For those who have a BiLo, the store brand name is now "Southern Home". I have tried it as well with good results. And, of course, the is Ingles brand name of "Laura Lynn" which I have not tried.

Good luck, guys!

Wanda

Catering pics can be viewed here: http://www.flickr.com/photos/69676363@N00/

post #107 of 110

7/18/07 at 9:42am

6 Posts. Joined 5/2007
Location: San Angelo, Texas
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In the recipe using the new Crisco - you use a stick of butter. Do you use "real" butter or are you using margarine?

Becky

post #108 of 110

7/18/07 at 10:03am

2,160 Posts. Joined 10/2006
Location: Easton, MD
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I've used both real butter sticks and margarine sticks. The ONLY difference I've noticed is that the margarine colors the icing yellow, the cheaper the margarine the darker yellow it is lol.

Real butter turns it a very pale ivory but nearly almost white.

You can see the difference in my cake photos... lol

Happy Cakin! ~*~Becky~*~

post #109 of 110

7/18/07 at 7:57pm

137 Posts. Joined 11/2006
Location: Northern NJ
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Becky! All this time, I thought my husband was perfect and now yours spoiled it for me!!

Anyway, I'm not sure if anyone mentioned it but I was wondering if maybe the stores were choosing what we buy so I emailed Crisco last night. They called me today and left a message that they are no longer using the old formula. Also, the site tells you how long the product lasts after the expiration date (opened vs. unopened), how to store it, etc.

Jasmine