I don't know if most people find it misleading. For example, I used Indy's icing for an outside birthday party, and one of the attendees asked me to make his daughter's cake with "that buttery frosting." Really? It's 100% shortening-based.
I have used allllllll kinds of icing. IMBC, Indy's, Wilton, 1/2 butter 1/2 shortening recipes, and most recently, Charlotte's icing that Leah_S uses. I really like it. It's non-crusting and designed to be shortening based but it's awesome when you sub half butter as well.
You also have to realize that the shortening you use is VERY important to the recipe. Crisco blows. Straight up-to me anyway. It's tolerable in Indy's recipe but that's about the only time I can use it. I went to a local food distributor and they only sold hi ratio in 50 lb packages. Where the hell am I going to store that much shortening? LOL. At any rate, I bought this shortening called Richtex which was in a very retro container (because it was the only shortening they sold in small containers) and when I opened it, it looked like it was retro too. Kind of yellowish. BUT, when I was beating it into the buttercream it turned bright white. It also happened to have the trans fats in it too which was good. Even the Wal Mart brand shortening in my area has no trans fats anymore. So if you can find Richtex in lieu of hi ratio I recommend that as well. Richtex is not hi ratio but it is definitely less greasy than Crisco or the store brands with no trans fats.
I personally find the Wilton butter flavoring gross and obnoxious. It's way to strong and fake tasting. I use it in VERY small amounts, like 1/4 teaspoon to a double batch of BC.
If I had a business, I'd probably buy the hi ratio in bulk because no one in this area would pay what I would charge for a butter based icing. With butter at over $4 a pound in this area it's not happening.
I only use a meringue based buttercreme ( note spelling) with Alpine ( high ratio ) and powdered sugar. No greasy mouth feel and cost effective , plus customers adore it. I can not afford all butter bc at my price point.
I don't get the "note the spelling" - it still says "butter", but as I understand it, there is NO butter. No matter how you make it (cream vs creme), the ingredient isn't butter.
I still think it's mis-leading to the customer. What am I missing? Do you use a butter flavoring?
I don't get it either since both spellings are correct.
"Creme" is seen more in Europe, "cream" is more commonly used in the US. Since I'm from the latter that's how I spell it, as do probably 99% of us.
BTW even butter flavoring wouldn't make it real buttercream. lol But, I'm sure you already know that.
So what would you call buttercream made with shortening and/or margarine instead of butter?
So what would you call buttercream made with shortening and/or margarine instead of butter?
I'd call it frosting or icing, since that's pretty much what it is.
I wouldn't call it "shorteningcream" or "margarinecream" but I suppose you could. I think frosting or icing sounds better...don't you?
Are the words frosting or icing bad?
Margarine? Really? Huh, who knew.
What WILL you people come up with next? 
We use the terms "frosting" and "icing" as an umbrella term, so that wouldn't work. For example, our order form asks customers to pick which type of frosting they want (buttercream or cream cheese).
I still don't see how it's misleading -- our customers know exactly what they're getting, and we readily supply an ingredients list upon request. It's not like we're advertising that our buttercream is made with real butter, that would be deceptive.
I never used the word misleading, although many others on this thread have so maybe you're not directing that comment at me.
If you ask most people what buttercream is I bet they'll tell you it's "frosting made with butter". (not cakers, average non caking folks)
So to call something with zero butter, buttercream is confusing.
Not sure if you use it, but what would you call ganache? It's sometimes used as a frosting to cover a cake but it's far from being buttercream.
I think the word buttercream has been thrown around so much on this site and others, that most people don't even know what the real thing is anymore.
We use the terms "frosting" and "icing" as an umbrella term, so that wouldn't work. For example, our order form asks customers to pick which type of frosting they want (buttercream or cream cheese).
I still don't see how it's misleading -- our customers know exactly what they're getting, and we readily supply an ingredients list upon request. It's not like we're advertising that our buttercream is made with real butter, that would be deceptive.
But using the word 'butter' in the title *implies* the use of butter. Why else have it in the description? It should be frosting instead IMHO.
So for you guys who use only all-butter frostings...are you able to get them to crust? If not, what smoothing method do you use (since you can't use the Viva method or the Melvira method if it doesn't crust)? Especially for the meringue-based frostings...or do you customarily cover everything with fondant?
Yes, my ps buttercream crusts. The "crusting" factor has nothing to do with shortening vs butter but everything to do with the fat/sugar ratio.
SMBC does not crust, but I have no problem getting it smooth with a bench scraper and turntable and than a hot knife for the final finish.
I think the whole thing is nonsense...Buttercream is a generic word for icing on the cake. This is the most ridiculous discussion I have ever seen here.
Buttercream is not a generic word for icing on the cake.
Just because people have been calling every icing under the sun buttercream, doesn't mean they're correct.
But, I guess if people say it enough it must be true. 
I think the whole thing is nonsense...Buttercream is a generic word for icing on the cake. This is the most ridiculous discussion I have ever seen here.
Sorry you think this is ridiculous. That's how I feel when I hear the term buttercream used for a NO butter frosting.
I think the whole thing is nonsense...Buttercream is a generic word for icing on the cake. This is the most ridiculous discussion I have ever seen here.
Buttercream is not a generic word for icing on the cake.
Just because people have been calling every icing under the sun buttercream, doesn't mean they're correct.
But, I guess if people say it enough it must be true.
Just becasue everybody uses it as a generic word it becomes a generic word by default. Still is the most noneseless discussion I have ever seen in my life. What does it matter if people have different opinions. Use the one you like and forget what other people do. At the end of the day it doesnt matter
OK, you've all convinced me. Effective immediately I will now refer to our buttercream frosting as "margarine-shortening cream". In addition, our new line of milkshakes will now be called "partially gelatinated non-dairy gum-based beverages".
Why are you being so over sensitive about this?
A lot of people say a lot of things that are not correct does that mean they're right by "default"? Come on, that's so silly.
If you don't believe me that buttercream is made with butter, here's a few links to some pretty well known sources.
http://www.epicurious.com/tools/fooddictionary/entry/?id=1607
http://www.learnersdictionary.com/search/buttercream
http://dictionary.reference.com/browse/buttercream
http://www.macmillandictionary.com/dictionary/british/buttercream
http://oxforddictionaries.com/definition/buttercream?region=us
By the way, I use vanilla beans in my vanilla cake and my own homemade vanilla bean extract.
So yes, to answer your question, my vanilla bean cake does contain REAL vanilla beans.
This is getting as touchy a subject as the scratch/mix topic.
I have to say, you guys sure are entertaining me today.
Call it whatever you want, I really couldn't care any less.
When we were in the process of doing R&D for different recipes we were originally planning on offering three different buttercream options depending on allergies: one with dairy (butter), one dairy-free, and one dairy-free and soy-free. During taste tests the dairy-free buttercream always scored higher than the "real" buttercream, so we stuck with the dairy-free buttercream as our main buttercream.
We even experimented with lard-based buttercream, it was actually pretty good (and better than our original dairy-free/soy-free buttercream) but most of our soy-free customers were also vegan so it wasn't worth keeping that recipe around.
If you make buttercream made with real butter that's great, and if you think that's a competitive advantage for you feel free to advertise the heck out of it. Just remember that the meaning and interpretation of words like "buttercream" can vary based on location and demographics, so declaring your own interpretation of a word to be the one true definition doesn't really carry much weight.
If you don't believe me that buttercream is made with butter, here's a few links to some pretty well known sources.
http://www.epicurious.com/tools/fooddictionary/entry/?id=1607
http://www.learnersdictionary.com/search/buttercream
http://dictionary.reference.com/browse/buttercream
http://www.macmillandictionary.com/dictionary/british/buttercream
http://oxforddictionaries.com/definition/buttercream?region=us
Ah, but the epicurious definition of buttercream includes egg yolks, while the other definitions do not. Which one is correct? 
You call it however you want. There is no need to insult people just cause it has shortening in it and is not of the butter people's liking. People might not realize this, but yes it's an insult to other people to say your work is not good enough for my taste. My buttercream is half butter and half shortening..And yes its buttercream.
I believe in respecting people's opinions and taste. I dont go around telling people you did an ugly cake. By the same token I dont tell them what icing is best or the one they need to use. Everybody has their own opinion and tastes..We need to respect that and just leave it there.
Wilton's buttercream recipe calls for butter or margarine. It even tells you to omit the butter if you want a stiffer consistency.
http://www.wilton.com/recipe/Buttercream-Icing
Nobody is saying that the dictionary doesnt say butter, I know this, I am talking about the common use for the word.. And it is commonly used
as icing too.
If you don't believe me that buttercream is made with butter, here's a few links to some pretty well known sources.
http://www.epicurious.com/tools/fooddictionary/entry/?id=1607
http://www.learnersdictionary.com/search/buttercream
http://dictionary.reference.com/browse/buttercream
http://www.macmillandictionary.com/dictionary/british/buttercream
http://oxforddictionaries.com/definition/buttercream?region=us
Ah, but the epicurious definition of buttercream includes egg yolks, while the other definitions do not. Which one is correct?
You call it however you want. There is no need to insult people just cause it has shortening in it and is not of the butter people's liking. People might not realize this, but yes it's an insult to other people to say your work is not good enough for my taste. My buttercream is half butter and half shortening..And yes its buttercream.
I believe in respecting people's opinions and taste. I dont go around telling people you did an ugly cake. By the same token I dont tell them what icing is best or the one they need to use. Everybody has their own opinion and tastes..We need to respect that and just leave it there.
If you truly feel that way why did one of your earlier posts say "all butter buttercream tastes like eating a stick of butter"?
That's insulting to those of us who also use SMBC is it not?
Pot calling the kettle black?
I am sorry, but to me full butter buttercream is not something I eat. I feel like I am eating a bar of butter..
I guess your the only one allowed to give an opinion...sorry, I must have missed that memo.
You call it however you want. There is no need to insult people just cause it has shortening in it and is not of the butter people's liking. People might not realize this, but yes it's an insult to other people to say your work is not good enough for my taste. My buttercream is half butter and half shortening..And yes its buttercream.
I believe in respecting people's opinions and taste. I dont go around telling people you did an ugly cake. By the same token I dont tell them what icing is best or the one they need to use. Everybody has their own opinion and tastes..We need to respect that and just leave it there.
If you truly feel that way why did one of your earlier posts say "SMBC tastes like eating a stick of butter"?
That's insulting to those of us who also use SMBC is it not?
Pot calling the kettle black?
Cause I have seen this discussion too many times and to be quite honest I dont get it. I been in this business for a long time. I respect everybody's tastes for what they like, I dont like butter based buttercreams. That's not an insult to anybody..But somebody saying to me that becasue someone uses shortening in ther buttercream they are wrong to call it buttercream, that is a blunt insult to this persons work. Is not about personal tastes.
Completely different thing to say I wont eat it to insult someone else by saying what you make is no good
I am sorry, but to me full butter buttercream is not something I eat. I feel like I am eating a bar of butter..
I guess your the only one allowed to give an opinion...sorry, I must have missed that memo.
And that my friend is my personal opinion, I never insulted your choice.
I only use a meringue based buttercreme ( note spelling) with Alpine ( high ratio ) and powdered sugar. No greasy mouth feel and cost effective , plus customers adore it. I can not afford all butter bc at my price point.
I don't get the "note the spelling" - it still says "butter", but as I understand it, there is NO butter. No matter how you make it (cream vs creme), the ingredient isn't butter.
I still think it's mis-leading to the customer. What am I missing? Do you use a butter flavoring?
American buttercreams were originally made with all butter but the decorations didn't hold up well in all temperature conditions especially for intricate designs.
So shortening (and hi-ratio shortening specifically formulated for cake/icing or icing) were introduced to make the frosting more stable. The increased stability of the resulting product allowed for more intricate decorating without losing the detail due to melting issues.
As a result, (American) buttercream can indicate the original (all butter buttercream) or the modern evolved (butter/shortening or all shortening) buttercream.
And frosting/icing/buttercream are practically generic terms for most customers indicating the whipped/crusting/non-crusting/meringue cake covering of their preference. (Just like "sheet cake" to a customer can mean anything from a 7x11 to 14x22.)
As long as your customers like what you're offering, isn't that really all that matters. 
And if you like your American buttercream made with all butter/some butter/no butter/all shortening or any combination - whatever works for YOUR style of decorating, it's all good!
If you'd like to try the more stable shortening based American buttercreams, but are afraid of the sometimes greasy mouthfeel, it can be eliminated by using a high-ratio shortening. (Or finding a better AP shortening based recipe.)
And as to misleading advertising; I'd be the first to offer up "dairy-free" (which in actually means lactose-free, as most dairy-free products contain caseine which is a milk protein).
HTH
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