my local grocery carries a brand called "bake rite" that has 1 g trans fat...and it works great...
and at walmart, I found another brand called "richtex", also with 1g trans fat and it also works wonderfully...
I dont think its a particular brand name thats key, its just finding one that still has the 1g of trans fat like the old crisco
HTH...good luck
I bought some Sweetex and I do not like it. Now I have a whole 50 lb box sitting in my pantry. I went back to Crisco. I used a recipe similar to indydebs with dream whip. I used half and half and some cream and a little M.P. I made it for frosting my cake. It is sitting in my fridge until next week. I was real careful and I did not have many air bubbles. I did not like the taste of Sweetex. I will do some more experimenting later. I do like the idea of not having trans fat, I know it is not the best for us. I also noticed my 0 trans fat Crisco seemed a little stiffer out of the can. It is finally cooling off here now in Idaho so that may help too.
Well, I knew it would happen. Wish now that I had purchased more of the Great Value. It was working out well for me. I have used Richtex also but didn't like it as well. I am beginning to think the best thing for me to do is quit decorating altogether. I don't do that much anyway.
Will check out our Walmart to see if they have any trans fat GV left.
Diane
**Moderator edited for language** 
I also confused with the recipe using 0 trans fat crisco. My old recipe was 2 cups of criso (with the trans fat), 1/2 cup water, 2 lb of powder sugar, flavor, and a pinch of salt. This used to work great for me. piping was easy and coloring it too. I'm baking this weekend. 
I must be missing the big story. This is the second Forum that I have ran across where people have been talking about 0 trans fat. Is that a bad thing? I am TOTALLY LOST!
It's been a huge topic of debate the past couple of months among decorators. I've been using the zero trans Crisco since I started in June and had no problems with it. But I keep hearing about how much better icing is with trans fat shortening. Last night I had to make a cake and I got the generic Fry's brand shortening (2g Trans Fat) to try out to see if there really is a noticeable difference.
Well, I noticed a difference...my icing was a weepy mess. Despite chilling my cake before icing it still would not stick and I had HUGE air bubbles. I also had to add a full tablespoon of emulsion to the batch in order for the taste to barely register 
It smelled and looked just fine so I don't think it was a bad batch of shortening. The end result was a good tasting icing either way.
I'm probably the exception and not the rule, though. Either way, I do think the Zero Trans controversy is a little overhyped and will continue to stay with Crisco once I use up this tub I bought. But I also think that there should be both Trans and Zero Trans shortenings available. I live in a very dry climate so maybe Trans is needed as a stabilizer in more humid environments? (Just a theory...)
you know...i was wondering why everyone was fussing about crisco and it changing. i use nothing but crisco and have no problems at all. i couldn't understand why every one was having problems with it, then i read this thread and found that some are using water instead of milk. crisco is oil, and oil and water don't mix. is that why others have problems with crisco??? are you using water? now it all makes sense. i couldn't figure it out why so many have complained about crisco. 
I have decorated cakes on and off for the last 20 years, never used anything but water. I guess with the old crisco it was fine, but now with no trans fat it does not work for me. I made a cake last weekend and my icing was not the same. The next one I make I am going to use milk and see if that makes a difference. I hope it does because I don't like it the way it was on my last cake.
Thanks everyone for all your help.
I have done a little experimenting with the crisco and have found that when i make my standard recipie if i add another cup of sugar that it works wonderfully. Also i was short on crisco for a cake by 1/2 a cup making my recipie but didn't change anything else it worked as well with out problems...maybe that will help
You're right, water and oil/fat don't mix, but it does mix with the powdered sugar! I've only known 0 Trans Fat Crisco and love my buttercream icing. No melting, no greasy aftertaste. Love it! Love it!
Hugs,
Diana in VA
You're right, water and oil/fat don't mix, but it does mix with the powdered sugar! I've only known 0 Trans Fat Crisco and love my buttercream icing. No melting, no greasy aftertaste. Love it! Love it!
Hugs,
Diana in VA
do you only use crisco or do you add butter?...i just do the crisco, and like you said...love it!!!
I have had no problems with the 0-trans fat crisco AND water. I use my whip and mix on #8 on my KA for two minutes.
Also, I'm not crazy about GV shortening. Wal mart's price for the five pound can of Crisco brand is pretty good in my opinion.
This whole topic is new to me, but I use the GV brand veg shortening and water and have never had any problems with taste, texture etc.
I was actually just saying to my self " wow it is alot easier decorating with this icing that it is with the canned stuff". I have just recently begun to take my cake decorating seriously and the bc recipe I use is the first I found online and I love it, 1c butter 1c shortening,2tbl water, 2 tsp clear vanilla,1 tsp butter flavoring, 2lbs powdered sugar. It spreads even and pipes beautifully. I could'nt be happier with it, and I have no idea if my shortening has trans fat or not, and I'm to lazy to go check 
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