Since Crisco has been reformulated to 0 grams trans fat---what shortening will produce a good icing that won't droop.  Crisco just is not satisfactory any more.  Thanks for any suggestion.

I have been reading many decorators discussing this issue.  Some say the Crisco is fine, others are having your same problem.  I myself have not had to get any "new" Crisco, since I am not out of my current tub. For troubleshooting purposes, I'm wondering could you not add a little more meringue powder or powdered sugar to firm the icing up? I'm going to stay tuned to this topic to see if fellow decorators come up with any solutions.

See if you can pull this up.  If not, its on the Wilton website under "discussions," and new crisco in the "search" box.

http://www.wilton.com/forums/
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This post was last modified: 07-18-2007 05:04 AM by Tikvah.

I am still using the big cans that I bought from Sam's a few months back, so I have not had to use the new Crisco.  This is scaring me, because I don't want to have to deal with inconsistent icing for my cakes.  All of us should contact Crisco and express our feelings about the change.  Maybe they can offer both brands.  I guess I need to go stock up on some old Crisco if the stores haven't gotten rid of everything.

Andreaetta

If you pull up the long web address above you will find a couple of very easy suggestions re the Crisco situation.  No reason to be "scared."  Check it out.

I have not used Crisco in years.  Not since I was given a recipe by renowned cake artist, Marsha Winbeckler at the Portland, OR ICES Convention. She advised me to use "Sweetex" which is a high-ratio shortening made especially for icing.  Her recipe is: equal parts of the shortening and powdered sugar, and "amount to taste" of your favorite flavoring. Marsha uses Creme Bouquet, (this is a strong flavoring and she suggests using half the amount that you would use of vanilla, etc. When I make this recipe, I use 4 Cups Shortening and 4 Cups Powdered Sugar and I end up with about 6 Cups of finished icing. You need to let this whip awhile and you will see it increase in volume.  You will end up with a very smooth and tasty icing that is much less greasy and also does not break down like Crisco icing. Remember to rewhip if you do not use it right away.  I have used "Sweetex" and "Alpine" and both can be purchased through http://www.thebakerskitchen.com as well as other cake supply shops.  You can buy the shortening by the pound for under $2.00.  That would give you enough to try out without spending a lot. They also sell 50# blocks, which is what I purchase, at $86.00 for the "Sweetex" and $74.00 for the "Alpine".  Hope this helps everyone.

I decorated 2 wedding cakes and 6 sheet cakes this weekend and I didn't notice any change in my frosting!  It may have had a few more air pockets than normal.  I had an old can of Crisco that I had bought at Sams and I bought a new one with the green lid and mine have the identical ingredients in them!  So I don't know what the change would be!  I use equal parts of margarine and crisco in my frosting with a few added flavorings - clear vanilla and almond extract!  And I always receive raves on our frosting!

I have a website with prices and pictures of some of my cakes I have done in the past - check it out - http://www.creativecaters.com

I have been searching for a replacement for Crisco and have found a product made by Wesson called Super Quik Blend which comes in a 50# cube.  I paid about $50 for this--can be purchased from an institutional food distributor warehouse--e.g. Merchants, Sysco, Kraft, etc.  I have used it just like Crisco and my icings are beautiful--does not droop.  Whip up with the wire whip and it will be light and fluffy--actually better than Crisco.  Good luck and happy baking