Kakeladi get a life and stop bashing other people. You can Google Crisco and read numerous posts of people who have noticed the same issue since they changed their formula several years ago. Maybe you like having a grease slick in your mouth. Hi ratio is the way to go but if you can't find it store brands work just as well. Crisco also posted a solution to their formula change by adding cornstarch or flour why would they take the time to post if there wasn't an issue. Here are two posts and many more out there. No need to be rude and I would be happy to put my butter cream recipe up to yours any day.
Yes, I have noticed a distinct difference, my borders were melting, my flowers weren't holding up, there was a shininess to the full bowl no matter how much powdered sugar I added. I was so relived to find out that it was Crisco's change not me going nuts after almost 25 years of making the same recipe. I went ahead and tried Kroger brand shortening as it still has the trans fat in it, so far so good, the texture in the can seems a little different but the mixed icing seems to hold up just fine and I did not notice a difference in taste. I always use almond for flavoring.
As for me, I plan to let Crisco know that this new bakery will NOT be buying Crisco shortening with the new formula. My 8-10 large cans a month may not make a difference to Crisco but my customers come first.
I have noticed a difference in my frosting I purchased a can in Feb. to do my nephew b-day cake a pooh cake and noticed how the red kept separating and tasting greasy I thought that it was my sugar or maybe I picked up an old can of crisco checked the date and it was a fresh can. The next batch I made I put the meringue powder in it. I don't always use it. The frosting tasted great, but I also didn't use color this time all white since that I was doing cupcakes. But did notice the difference and thought it was me.