This is like saying that a McDonald's 'shake' is a real milkshake and one make from real milk and ice cream is not. It's not a claim. It's what's real. By definition, buttercream is made with butter. Period. Grocery store frosting may be called buttercream in their promos, but it is not real buttercream. It's bakery frosting, made with shortening, not butter.
There are variations on real buttercream, with different sugars, egg yolks, egg whites, whole eggs. But they ALL are based on butter. If you are looking for a cheap commercial substitution, you are in the wrong place. Try one of the national food product distributors like Sysco or Gordon. Most of us make real buttercream and are not looking for a substitute for partialy hydrogenated shortening.
You may want to try the real thing before you bemoan the loss of artificial products.
That's not what I'm not buying. What I'm not buying is that it's somehow rare, or even exclusive to supermarkets. Independent bakery owners have publicly complained about the ban, talking about how their customers expect a certain taste from their products, etc. I have eaten plenty of cakes with "buttercream" frosting from independent bakeries and restaurants, and I am starting to doubt any of them are what you would consider "real" buttercream frosting...based on the fact that I still enjoyed them while I hate the taste of butter.
And I just found the old recipe for the supermarket frosting and sure enough, it was oil/shortening-based (partially hydrogenated soy and palm oils).
....
Would you share that recipe please.
Oh, and everything after 70's suck.
Now you're getting to my generation. When disco ruined the music, that's my divider. The good old days were pre-disco.
+1I never listened to disco at all. There were some great country rock bands as well as rock bands. Since the late '60's through the '70's, there have never been so many great bands at one period in time. I almost forgot about the rap music back then, Big Bad John, Ringo, Convoy and Wolf Creek Pass to mention a few.
This is like saying that a McDonald's 'shake' is a real milkshake and one make from real milk and ice cream is not. It's not a claim. It's what's real. By definition, buttercream is made with butter. Period. Grocery store frosting may be called buttercream in their promos, but it is not real buttercream. It's bakery frosting, made with shortening, not butter.
There are variations on real buttercream, with different sugars, egg yolks, egg whites, whole eggs. But they ALL are based on butter. If you are looking for a cheap commercial substitution, you are in the wrong place. Try one of the national food product distributors like Sysco or Gordon. Most of us make real buttercream and are not looking for a substitute for partialy hydrogenated shortening.
You may want to try the real thing before you bemoan the loss of artificial products.
That's not what I'm not buying. What I'm not buying is that it's somehow rare, or even exclusive to supermarkets. Independent bakery owners have publicly complained about the ban, talking about how their customers expect a certain taste from their products, etc. I have eaten plenty of cakes with "buttercream" frosting from independent bakeries and restaurants, and I am starting to doubt any of them are what you would consider "real" buttercream frosting...based on the fact that I still enjoyed them while I hate the taste of butter.
All the supermarket cakes in my area have a different design for the piping in comparison to before the ban: Before the ban, it was done in connected, oval/teardrop-type shapes (I guess the professionals refer to them as "shells"). Since the ban, it has been done in a sort of wave pattern.
Is this in any way related to the ban itself? I can't think of a reason it would be, but I miss the old design.