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Posted by anna n on May 30, 2007 at 12:00:09:

I've been trying to adapt my buttercream recipe so I can use the new no transfat Crisco. Reducing the amount of Crisco and the amount of liquid in the icing helps some and is usable on sheet cakes, but it still gives me problems on layered cakes. If anyone still has a can of the "old" Crisco that has transfats in it, please tell me how much transfat is listed on the nutrition label. I'm going to try a product that has transfats and replaces some of the Crisco in the recipe, but I need to have an idea how much to use to make it behave like my original recipe used to. Thanks in advance.

Follow Ups:

• Re: Crisco problem revisited - sz 21:46:57 06/30/07 (0)
• Re: Crisco problem revisited - MClow 17:26:11 05/30/07 (0)
• one thing to be aware of with this stupid no-trans fat stuff - Diane B. CT 15:27:30 05/30/07 (0)
• I love Alpine - leah s 14:36:15 05/30/07 (0)
• Re: Crisco problem revisited - nicole,TX 12:39:32 05/30/07 (1)
  • Re: Crisco problem revisited - anna n 20:42:52 05/30/07 (0)
• Re: Crisco problem revisited - Natalie Johnson 22:33:46 06/02/07 (20)
  • Re: Crisco problem revisited - Dolores 09:29:50 06/08/07 (19)
• Re: Crisco problem revisited - anna n 20:42:01 05/30/07 (1)
  • Re: Crisco problem revisited - Dolores 09:32:05 06/08/07 (0)

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: I've been trying to adapt my buttercream recipe so I can use the new no transfat Crisco.  Reducing the amount of Crisco and the amount of liquid in the icing helps some and is usable on sheet cakes, but it still gives me problems on layered cakes.  If anyone still has a can of the "old" Crisco that has transfats in it, please tell me how much transfat is listed on the nutrition label.  I'm going to try a product that has transfats and replaces some of the Crisco in the recipe, but I need to have an idea how much to use to make it behave like my original recipe used to.  Thanks in advance.


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