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Crisco
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<blockquote data-quote="SweetHeart" data-source="post: 264370" data-attributes="member: 42237"><p>I bought my Crisco originally because it was pure white. Before the diabetes diagnosis, I needed to make cupcakes with pure white frosting and lard is not substitute here because it tastes vile and it's too unctuous. For all it's faults, Crisco is ideal for this purpose and, although I'm not condoning it, it's probably no worse than shop bought frosting (that people seem to love)</p><p></p><p>So now I have a half a tub left and there are no birthdays that require cupcakes until August.</p><p></p><p>Julia</p></blockquote><p></p>
[QUOTE="SweetHeart, post: 264370, member: 42237"] I bought my Crisco originally because it was pure white. Before the diabetes diagnosis, I needed to make cupcakes with pure white frosting and lard is not substitute here because it tastes vile and it's too unctuous. For all it's faults, Crisco is ideal for this purpose and, although I'm not condoning it, it's probably no worse than shop bought frosting (that people seem to love) So now I have a half a tub left and there are no birthdays that require cupcakes until August. Julia [/QUOTE]
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