I also use Aldi's 3g trans fat shortening ... and love it! Aldi's isn't just an OH store ... google them and find the location closest to you. Take a quarter and some recycled shopping bags ... the quarter is for the cart -- you get it back when you return it, so they aren't strewn accross the parking lot or paying someone else to retrieve them. They do sell bags and you can take boxes for packing up your goods. I also get my sugars and flour there and save quite a bit. I've never had a problem with bugs in the flour from there, but have from other local grocers and Walmart. You can't get everything there, but for staples, they're great.

If you have a resturant supply store where you live you can buy hi-ratio shortening there. If not see if the grocery store bakery will sell it to you. I tried it for the first time last week and I'll never use crisco again. It was the smoothest, creamiest icing I've ever made!

I bought ten cans at wal mart last time I was there because I read the posts about it changing to trans fat free. I still have three small cans of old crisco and I'm saving it for a very special occasion, maybe I'll get remarried, hah fat chance. Anyways gotta go buy more from wal mart before its too late, then the only thing left for me to do is move to China!

why don't we all go to crisco company and start complaining....Maybe they start making a Crisco brand just for cakes

there definitely is a differnce in the new crisco. I didn't realize I had the new stuff until things starting going horribly wrong with my icing and the syrupy stuff would seperate out of it after a day or two. So I'm doing an experiment - I have old and new crisco so I made 3 batches of bc. One with the old, one with the 0 transfat, and one with the 0 transfat with dreamwhip added.
I made the bc a week ago and have been checking it daily to see what happens in the container.
The old crisco came out perfect and is a nice shade of white.
The 0 transfat, is not quite white, definite difference is color and that syrup started seperating out after a day.
The 0 transfat with dreamwhip also is not quite white but no speperation issues happening so far.
What I plan to do next is make roses with each and see what happens then I will thin them down to ice cakes and again see what happens. But that won't be happening for a couple of days still.
I'll let you know my results.

Be careful with the Walmart shortening! I have to read each label because I notice that some are Trans-Fat Free and some are not. You could get screwed if you buy a bunch thinking they are the normal shortening without checking the label. But, like say earlier they are usually in the back of the shelf.

My Wal-Mart shortening now has 0 trans fat too. If you use whole milk instad of water, you will not believe the differenalmost like the old BC made with tran-fat laden Crisco! Also, add a pouch of powdered dream whip mix--it has trans fats in it--improves the BC as well!!

MENCKED What is your recipe for bc icing? If you don't mind sharing.

I shop at Aldi as well and love there products and the price. Please don't be fooled into thinking that the products are trans fat free.

If you notice the label says "0 grams trans fat per serving" That just means its less than .4 or .5 (I think) and its per serving so it also depends on the serving size on the label.

Don't get me wrong I understand it is better that before but there is some still there.

I am relatively new to cake decorating so all I have ever used is the new crisco products.

I shop at Aldi as well and love there products and the price. Please don't be fooled into thinking that the products are trans fat free.

If you notice the label says "0 grams trans fat per serving" That just means its less than .4 or .5 (I think) and its per serving so it also depends on the serving size on the label.

Don't get me wrong I understand it is better that before but there is some still there.

I am relatively new to cake decorating so all I have ever used is the new crisco products.

WELL #%$^&*(*^&$^!!!!! Just when I get accustomed to the not as good as old crisco but better than the new crisco consistency of the Great Value brand, now they're gonna change that up on me too!!! You know I went to buy some the other day and they were completely out. Had to run to Winn Dixie, who also has a store brand with trans fat, but it is a good bit softer. Guess I'm gonna have to bite the bullet and just order some sweet tex! Maybe if I throw a temper tantrum?!?! <<holds breath, stomps feet, face turning blue....

I have only been making my own icing since the 0 trans fat Crisco came out so I don't know what I am missing out on. But I gotta find out! Must get hold of some!

I don't want to be a downer (and I LOVE stockpiling), but I just have to interject the "shortening can go rancid" disclaimer. It's also prone to picking up funky aromas (even though plastic), so be sure to store carefully!

My recipe is kind of a mix of many suggestions that I've found here--I got the idea of adding a pouch of dream whip from Indydebi. Someone else said the Wilton boards said to use milk instead, so my recipe is:

2 C Crisco
1/2 C whole milk
1 t vanilla
1/2 t almond
1/2 t butter flavoring
Cream that at low speed until thoroughly combined. Then add a 2-lb bag of PS (I buy the Aldi brand) to which I have added 1 pouch of Dream Whip and 2 T meringue powder. Continue to mix at a low speed until thoroughly combined and smooth. Good luck and hope this helps!

if you can... just go to other stores or other towns if you can.... i went to some other stores and found better results in no trans fat crisco seeeeee iam smart lol.... try it

DelightsByE,

I hate measuring shortening too. Get a digital scale and weigh it! I put a sheet of seran wrap down on my scale, use my spatula to dump some shortening on it, and when it hits the right number, I lift the seran wrap up and dump the shortening into the bowl

sun33082,

There have been a couple of variations on the number of ounces per cup of shortening. Would you mind sharing what weight you use when measuring on your digital scale?[/quote]

I have been using the premeasured Crisco sticks and our still has I think .4% trans fat in ours here in Canada unless that is going to change soon. I have been using a crusting buttercream recipe from CC. The recipe has unsalted butter in it along with the Crisco if I am not mistaken. It tastes really good and it crusts over nice too.

I know that here we have a store called the Bulk Barn. I was just there on the weekend to get some shortening for icing to make my grandmothers wedding cake (yes my 79 year old grandma got married on the weekend and by the way, thanks for all the ideas I got from people on here) and if I am not mistaken you could get all veg. shortening in bulk, I think that it said high fat or something like that. If you have a bulk store in your area you could probably find shortening with the trans. there. It might even cost you less money then the crisco and if you are like me, saving money is always even better!!! It is worth a try to see!!

Okay this explains alot. I am new to some of this and could not figure out what the h@!! was causing my bc to form oily puddles after awhile. I just thought it was the humidity. Why do they feel the need to make everything healthy? I knew the world was going to s&!# when they came up with fat free brownies.... As if that was going to stop me

When I make powdered sugared based buttercream (I use mainly butter with a small amount of crisco) I use heavy cream as my liquid and I have had no issues with the new crisco.

Okay, next time any of you are at a Pampered Chef party, pick up their solid/liquid measuring cup. It is like a plunger and costs $14. I love mine for measuring Crisco. It goes in the dishwasher and saves me lots of money!

The recipe I posted in the recipe section for High Humidity Buttercream still works with the new Crisco. I normally just use Walmart's Vegetable Shortening tho because it is cheaper.

Val

so is this why my flowers haven't been turning out for me lately? They just turn into blobs or fall off my scewer. Back in the winter I started practising on flowers (new to the whole cake decorating scene) and my flowers were fine. Now, it doesn't matter how much powdered sugar I add to my icing the consistency still sucks. Maybe it's not me after all...WooHoo

Girls go high ratio

OR

I do use the old crisco with a mix of precreamed shortening...and it works wonders

This is why I've switched to SMBC! Although I do use the crusting BC with high ratio shortening for decorations.

Now you tell me I can have the whole thing to myself