I've been using this non-hydro shortening when I make a cake for my husband and I 
The brand is Spectrum and is organic palm oil. The cost is $5.99 for 24 oz. The companie's web sit link is below. There is a health store near us so I buy it there and save on shipping.
It works VERY NICE for buttercream icing and colors very well. Does not have that Crisco greasy taste either. I haven't seen the no trans fat Crisco yet, but would like to try it.
http://www.spectrumorganics.com/?id=87
I also use spectrum shortening when I'm baking for my family, but it is more expensive so I use regular crisco when I bake for other people. Crisco with no transfat really isn't any better for you because although it doesn't have transfat it is still hydrogenated, the hydrogenating process is extremely harmful to your health, but if you don't watch this stuff on a regular basis in the other food that you're eating it really isn't going to make much difference what kind of shortening you're using, unless you're eating cake every day. (Not trying to be mean, just my honest opinion)
I'll stay away from that then. I know what you mean about Spectrum being expensive, so I too only use it for my husband and I. Conpro are you from Washington State? We moved here from Eatonville (near Mt. Rainier) two years ago. I've been missing home lately, love it here, but miss home. I feel kind of bad making my family scratch cake and using organic shortening, etc. and then feeding other people cakemix and crisco, but it's just not cost effective for a business.
SarahJane
Yes, we're from Bremerton! Was yours a Navy move? Are you returning to WA?
I feel bad too making others cakes using cake mix and crisco and I don't even do this for a living. But it does seem that a lot of people are not that concerned about hydrog - yet.
Thanks so much for the information regarding non-trans fat Crisco as that is what I have been using for my family thinking it was the best thing. I've learned so much here and really appreciate your input.
I use the new Crisco (green label) and I see no difference at all.
The difference is in the processing of the Crisco, not the taste or texture. It's the processing that does the damage (cholesterol).
I don't know and can't explain it either. I was answering the original post in that I have found no difference in icing quality when using the green label Crisco.
Hi, everyone. I meant to put the info in here, but posted in the wrong place. I added a new post called "How Crisco w/ no Transfat is made". I got the info off of the internet and you can look if you want. It is made with hydrogenated oil, take a look if you're interested. I only posted the info because there are people that are eating this thinking it's better for you, but it really isn't they just tweeked it a little differently to make it seem better. You can get non hydrogenated shortening at any whole foods type of store.
Thanks everyone! I want to be able to eat healthier - but it also sucks when you're trying to save $$ and don't want to spend a bunch on Crisco or other shortenings. Now I won't spend more $$ on that Crisco (although I might be spending more money on non-hydrogenated oils 
) I appreciate the information!
Quote by @%username% on %date%
%body%
