I currently work for a bakery that uses all shortening frosting for their "buttercream". (I even feel calling it that is a bit misleading) I find this kind of frosting pretty difficult to work with. Is it common for an independent bakery to use this kind for their buttercream?
Also, does anyone have any tips of frosting cakes with this type if icing? Sometimes it will just peel right off...i hate that!!
I know I'm not much help but I think if it's peeling off it needs to be thinned down a bit.