anyone ever used?
i am still mad at crisco, it was recommended that i purchase a bulk type. i got scared when i saw it say that it was for 'soft' icings....yikes, i want an icing that will firm up.
i LOVE my recipe (okay, it's not mine but the one i use) and it needs the old crisco or a good substitute.
Sally
Use the Penguin. I stopped using Crisco when they took the palm oil out many years ago. P&G didn't even make any announcements they were changing the Crisco so I didn't know what was happening when my icing started sliding off my wedding cakes. It took months to figure out what had happened. I switched to hi ratio and have never used Crisco since. I use different brands of hi ratio and they all work better than Crisco. I've never had to add any meringue powder or any other stabilizer to get a good icing. I use a combination of shortening and butter and never have any problems, even for outdoor events in the summer.
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