I am in Maryland on the eastern shore. I have some cans of store bought that didn't do right for the icing, made it really greasy and too runny like and tasted horrid, so they are marked NOT FOR BC on top lol. I do have another can of Crisco that I can see in the box but can't get my hands on it just yet lol so when I dig it out I will deffinately check it for trans fat levels and let yall know.

I don't travel and have never had a need to make a cake in a different state then my own so I don't know what is different about my crisco from the crisco in Florida, or NY or NC or SC or California lol but I do know what I've read here on these forums and heat, humidity, and altitude play a HUGE part in any kind of baking and decorating.

I was told for 90* weather and mild humidity I should use the all crisco recipe but omg that's disgusting lol I use the same recipe no matter what the weather is doing.... and I use the same recipe as my BC base for all my buttercreams, my chocolate buttercream I just add cocoa powder to it and for other flavors I add whatever else is needed. I may need to cut back on the Milk or the PS to accomidate whatever it may be, liquid, or not liquid, that I add but it always comes out alright lol...

For those of you saving your trans fat Crisco, just remember that it will eventually go rancid if you don't use it soon.

There is definitely an old and new crisco, They did change the recipe to 0 trans fat long before they changed the packaging but original crisco did indeed have trans fat and is very different from the taste and result of the new can!

Ok well it won't let me edit my last posts lmao I just realized I posted the wrong recipe.... Everything is right in my recipe except the amout of PS... it's 4 cups... I don't know if that is 2lbs or 1lb but it's 4 cups! lol Like I said hubby makes the icing not me lmao I just use it lol

I was just at my local cake store, which also decorates cakes and the lady said that they actually contacted Cirsco and the rep said that you need to add Meriange powder for every cup of crisco used. I cannot remember the ratio though, i think that it was a tsp per cup.

Stephanie

Thanks messiet ...I was beginning to wonder about that...I made a small batch with the 0 Trans fat stuff...and it WAS different...and was beginning to wonder if we were all losing our minds ( and abilities to smooth) and just mass blaming crisco...lol. OMG...I am laughing now ...so hard. To us this IS a huge problem...I mean I felt betrayed and lost and everything you can imagine in the spectrum of emotion to realize that one of my BC ingredients has been tampered with in such a manner as to screw up the smoothness of my icing!!! Can you guys imagine how this stuff would read for a non-cake decorator?

I for one do avoid trans fats in my diet...but I feel we should have a choice...they change our dear crisco...but cigarettes and liquor are still available.....hehe

Well, for all who have sifted (no pun intended) through all of the pages of this thread and in the beginning have had hopes for a solution....I think we found one from OhMyGoodies. I would like to ask OhMyGoodies to officially post her recipe to the Recipe Section so that others who have not seen this thread will know that there is hope with the new crisco and butter recipe by using milk instead of water. BTW - is it whole milk??? Thanks again OhMyGoodies....and to your husband!

Crisco is not lard -- it is totally 100% vegetable oil, from soybeans. I use it to make soap.

Living in a high humidity area, I've always hated the fact that I have to add Crisco to my otherwise 100% butter, buttercream icing, in order to have it not fall off my cakes in the high heat and humidty seasons.

Reading the hint about adding 2 tsp of cornstarch to my totally-butter buttercream, has saved my life.

It is an awesome "cure" for pure-butter buttercream. Even when it's 100 degrees with 100% humidity outside.

I'm delighted to not have to add Crisco to my icings, no matter what its formula is, ever again.

gourmetcakes -- yes, and THANK YOU!

MessiET -- yes, so far it has worked like a dream. I haven't been through a full summer using this method, though. But it's already 100 degrees here, with high humidty. So I don't expect to have any problems with it. Try it. You'll like it!

I totally agree with the above post about the taste...I love all butter bc...but never was able to make it that held up to decorate with...

Recipe has been submitted with the name "0 Trans Fat Crisco Buttercream made with Butter and Crisco" but it seems that neither of the recipes I've submitted in the last week are showing up.... I submitted a Coconut Pecan Icing recipe last week and it's still not listed.... so if anyone needs the exact recipe please PM me and I'll get it to you

OhMyGoodies & KSue ~ I also live in a very humid area. Do you use real butter or margarine and can I go so far as to ask which brands? Also, if you use butter is it salted or unsalted?

I've been using Wal-Mart & IGA brand shortening lately but I am concerned for the humid days ahead.

I use real butter, salted, and any brand that's on sale

I've used both real butter (salted) as well as margarine. The only difference I've found with them is the margarine makes the BC come out more yellow then the real butter does. Normally I buy what ever is cheapest lol this time I had my dad pick up the ingredients for the Wrestling Ring cake and he bought margarine instead of butter lol

Thanks to you both! I use Blue Bonnet margarine and shortening but I've been considering trying real butter. My recipe is similar to OhMyGoodies so only I use water. I had no problems before 0 Trans Fat Crisco but I'm going to try OhMyGoodies recipe. That would be GREAT if it works in my area.

Crisco company gave me the same recipe when I contacted them concerning the 0 trans fat problems!!!!! Works great!

Sorry if this was already posted in this string but I couldn't find it.

What was the recipe that Crisco gave? What was the RATIO of cornstarch to sugar?

I tried a batch with the generic Walmart brand and the texture and smoothing was awesome! I had forgotten what it felt like. : ) However, (I knew it was too good to be true) it tasted greasier and for some reason it was gritty. My butter was pretty soft so that may have been the problem.

I like the Crisco taste better and will try another batch tonight with Crisco and cornstarch. Plus, if they're going to eventually do away with the TransFat, I may as well get used to it and start compensating now. Right?

I have tried adding cornstarch and flour in different batches & it seemed to leave a harsh taste to me and others who tried it. Has anyone else noticed that?

okay, this has probably been posted somewhere already...but i can't find it. just wondering if you have the same problems if you are using an all crisco recipe?

I asked the same things days ago and ever got a sure answer. I think it is going to be one of those things we will have to do some trial and error on personally...I think your answer will vary depending on how skilled the person was with BC to begin with...some have said they have no problem with the new crisco period. I had immense trouble with the 1/2 crisco.....1/2 butter recipe, and my assistant used to joke that i could make BC smooth enough that it looked melted and poured on and now...pffftttt.....but I havent tried it with the cornstarch yet. I had fair success with the GV brand...but still wasnt the same as old crisco to me.

For what it is worth. I am not sure that milk or water makes a big difference. What I have noticed from recipes as I watch the shortening/sugar/water ratio is that some recipes like mine call for 1/2c of water to 2 pounds powdered sugar and 1 1/2 c crisco. I have a feeling is I cut back the water to 2 TBsp and add 2 Tbsp of cornstarch it may solve the problem. That is what I am going to try.

I just made some last night with all Crisco, water, and cornstarch and it came out just fine.

My husband thought he could taste the cornstarch but I thought it was only because he knew it was in there.

I have to add that I only added 2T to 2lbs/sugar (which is about 8 Cups right?) instead of the 2T for 4 Cups.

I think that if I added all 4T, I would definitely be able to taste it.

Now, I just hope it works when I add butter....