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Can you sub with 0 Trans fat crisco for icing

post #1 of 5
2/5/07 at 12:59pm
Thread Starter 
Can you sub with 0 Trans fat crisco for original crisco when making icing? Will it change texture?!
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post #2 of 5
2/5/07 at 1:40pm
You can probably do that. I used Spectrum for my Wilton classes and it was okay. I think the 0 trans fat Crisco isn't really 0 trans fat, btw.

I threw away everything I used for the classes when I used their recipe.
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post #3 of 5
2/5/07 at 3:02pm
Thread Starter 
I threw away everything I used for the classes when I used their recipe.[/quote]
What do you mean?
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post #4 of 5
2/5/07 at 3:19pm
I mean that I made the icing their way, practiced with it until I got the technique down and did not eat or serve what I had made for the classes that used their recipe. It was practice material, not eating material.

Once I had the techniques down, I started using other recipes for buttercream and such. Some turned out and some didn't, mostly because I live in a very hot place and that melts buttercream.
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post #5 of 5
2/5/07 at 4:27pm
Thread Starter 
HMMMMMMMMMMMMMMMMMM?
Ive heard this before
So
I should then use butter when serving?
What about for the ever so sacred wilton rose?
I need a stiff icing for that correct?
and Royal for the other thingies
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