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Question on crisco??

post #1 of 5
5/1/12 at 7:39pm
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I have been reading that Crisco isn't made the same anymore less trans fats? I live in a rural area so what is another brand or what am I looking for to replace Crisco. I have a recipe that calls for 1/2 butter and 1/2 crisco..thanks!!
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post #2 of 5
5/1/12 at 7:58pm
Crisco has 0 trans fats. They changed it a couple of years ago. You'll be hard pressed to find shortening in the grocery store with trans fats. Your best bets for a shortening based BC are to either: 1) use IndyDebbie's recipe (on this site) that adds Dream Whip or to 2) order/buy from cake store hi-ratio shortening. (I love Alpine.) HTH!
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Check out my cake blog at: http://adventuresofacakediva.com
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post #3 of 5
5/1/12 at 8:33pm
When i make american b/c , i still use crisco, butter and i use whipping cream instead of milk or water. It is very good. It is the whipping cream that makes it taste so good. It crust. I use viva method to smooth. as i have always done. Lots of decorators on this site still use it. hth
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post #4 of 5
5/1/12 at 8:52pm
A few years ago (2007) we noticed the frosting would not stay on the cake. After calling crisco company, they suggested we add a scant Tablespoon of Meringue Powder or scant 2 Tablespoon of corn starch. This works with our old time recipe we've used for family wedding and BD cakes that uses crisco shortening. We use 2 # p sugar with 2/3 cup shortening, 1/2 milk and flavoring. It also is good for our hot weather we sometimes have. hope this helps.
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post #5 of 5
5/1/12 at 9:10pm
I don't have issues with it, but yes, using a little cornstarch and whipping cream makes great BC.
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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