Re: I HATE new Crisco! Can't get icing to stay up!

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: I tried a few store brands and they were awful.  One made your mouth feel really greasy and the other dulled the flavorings I put into it.  Wish I lived near a restaurant supply store that offered the old stuff.  But slowly all brands are going trans-fat free.  I have been decorating for years now with IMBC or fondant.  That's all you can do unless you can locate a store that sells high ratio shortening.



: Use what Crisco you have for greasing pans only.  Find a store brand shortening that still has the transfats in it and use it instead of the Crisco for your icing.  I haven't bought Crisco in a year and won't ever again.



added 1/2 cup of cake flour to the recipe to compensate for the new formula. What else can I do? I do a cooked French buttercream- 16 egg whites, 4 lbs 10X, 3 lbs crisco, 1 lb butter. Any ideas?




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