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New Crisco - Page 2

post #16 of 26
I too have switched to the Piggly Wiggly brand, and it tastes no different. SLK.......Crisco changed to 0 trans fat, and it has caused problems with BC icing........not crusting properly, too soft, blow out, etc.......the texture of my icing has become a little different also, so many are switching. Some people are working on adjusting their icing ingredients using the new Crisco, and have had success.........
post #17 of 26
Yes I was meaning the Great Value brand, sorry. Everythign at walmart to me is well, walmart brand. LOL icon_biggrin.gif

Quote:
Originally Posted by Dixiegal01

Quote:
Originally Posted by Crissy_Cakes

I've switched to the Walmart brand of shortening lately because of the bad results i've been having with the "no trans fat" Crisco.
Currently I've had no issues with my buttercream using the Walmart brand. I have heard rumors that Wilton is working with Crisco to develop a special shortening just for buttercreams but they've just been rumors.

Hope you have better luck with Crisco.



When you say Wal Mart brand are you meaning the Extra Value or the blue can Bake Rite? I've been using the Bake Rite and have good results thumbs_up.gif , I haven't tried the other though
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, 'Garfield'

http://buttercreamlove.blogspot.com/
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, 'Garfield'

http://buttercreamlove.blogspot.com/
Reply
post #18 of 26
Quote:
Originally Posted by mommakescakes

Is anybody else having problems with the Walmart brand icing turning yellow? what can I do to get it white again? The white on my baby shower cake turned yellow and the blue turned green. icon_cry.gif



I haven't noticed anything like this yet, but I probally wouldn't b/c I use half butter and half shortening. Mine is usually sort of yelllow anyway. I bought some Americolor white gel color, but haven't used it yet. You might want to try it.
post #19 of 26
Would this explain why I have lumps in the new Crisco? I find if I beat it more, they go away, but then my icing is too whippy. Guess I might give the Walmart brand a try as well. Why can't company's just leave well enough alone!
post #20 of 26
Is anybody else having problems with the Walmart brand icing turning yellow? what can I do to get it white again? The white on my baby shower cake turned yellow and the blue turned green.

Sorry I meant I am having problems with my icing turning yellow when I use the walmart shortening. Can somebody help? Please
But I want to try them all..............
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But I want to try them all..............
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post #21 of 26
Thanks, I will try adding the white color. I thought maybe I was doing something wrong to make it turn yellow. It will look fine and then after it is on the cake a few minutes it starts to yellow.
But I want to try them all..............
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But I want to try them all..............
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post #22 of 26
try adding a TOUCH of violet to your icing. For some reason it makes the yellow go away and look white...
post #23 of 26
Just FYI, I am a Wilton Instructor and asked my director about the new Crisco here is the oficial response I recieved:

Heres the scoop on the new Trans Fat Free Crisco®


The Wilton Test Kitchen has received many questions regarding the problems people are having with the new Tran Fat Free Crisco®. They are diligently testing the Wilton Class Buttercream Icing to find the solution for each problem that our WMIs and students are encountering, but they have not yet found the definitive answer.


They have offered the following advice to help us, at least temporarily, as they continue to explore all possibilities.


The most common problem is that our Class Buttercream Icing is too stiff when made with the new Crisco®. If this is the problem you are encountering they suggest:


First, omit the Meringue Powder
Second, if it is still too stiff add more water - They have found that in most cases, adding 1 additional tablespoon of water when making the stiff consistency will result in the proper consistency. (Its a good idea to add the extra water a little at a time, so you dont get the icing too thin.) Once you have achieved the proper stiff consistency, convert to thin and medium as usual.


It is important to note, as you all know, Buttercream Icing is directly affected by temperature and humidity, so this solution may not work for everyone. In more humid areas there may not be a need to add more water.


One other thing some brands of shortening still contain trans fat. Shortening containing Trans Fat will have Partially Hydrogenated (some type) Oil as the 1st ingredient on the Ingredients listing. If the first item on the list is Fully Hydrogenated, it is basically Trans Fat Free.

I hope this is helpful, although I think I might need to start using alternative shortening!
post #24 of 26
Messybaker-

I agree with what you said...I made BC this weekend using the new Crisco, but my recipe is Buttercream Dream http://www.cakecentral.com/cake_recipe-2123-0-Buttercream-Dream.html It was awesome...I used the heavy whipping cream instead of milk and I just LOVED it and the consitancy was so smooooth...BTW I HATE BC... icon_wink.gif
~Mrs. C's Cakes



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~Mrs. C's Cakes



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post #25 of 26
hello to all...well the problem i have is my icing starts to get really oily after it has been put on the cake and crust. I have just noticed this and was thinking i was doing something wrong....anyone have any ideas on what i need to do. i have always used crisco. i have a local Wally World (wal mart) that i shop at. i will give the wally world brand a try the next time.
post #26 of 26

i have been useing the 0trans fat with no problems.

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