I have been using the trans fat free Crisco in my recipes. I'm not a big fan of using shortening to begin with .... but it works. I just love the taste of butter, but in Florida the icing doesn't hold up at all with butter.

I'm just wondering if anyone has any comments and if there is any difference between them other than the price. (almost double)

Trans fat free is suppose to be healthier for you. But I Say if your gonna have dessert it might As well be as unhealthy as it comes. LOL...

How does the 50/50 icing hold up down there?

50/50 butter/crisco will hold up as buttercream frosting for the cake... BUT it doesn't work for piping.

You can keep everything in an air conditioned environment but with the humidity and warmth it seems to be too soft.

I've used the no trans fat crisco a couple of times, it works just as well as the regular crisco without the transfats, which I am really trying to avoid for my family.

But like you said it is much more expensive, so when I make BC for class, or for cakes that I am giving to someone else, or that my hubby and I will only have a slice of I use the regular stuff.

Someone said trans fat is healthier??? It isn't, it is basically the worst fat you can have.

Barbara

Barbara (the someone is Me) I was Referring to trans fat free shortening in my previous post. I edited part of the sentence when I was typing and simply did not realize I cut 'free' out of the sentence. It was a simple mistake.



Princess

Princess,

Yeah, I figured it was a typo/omission type thing, that's why I put all the "???"

I have a 5 month old that is usually on my lap when I post so I have alot of those!!!

Barbara

We have a couple of brands of shortening besides the Crisco that offer trans fat-free, both cost around the same as regular Crisco. The brands are Smart Balance & Mrs. Tucker's, I think.

I've used the Smart Balance and it seems the same as with regular Crisco.