TNT: hmmm, I've used Crisco in the past but then started buying GFS shortening or our local SPARTAN brand. GFS used to carry hi-ratio shortening, but I can't find it anymore over there. Both the GFS and the Spartan Brand have transfat, which is why I switched.
I love our local supermarkets BC (smooth and creamy, no PS granuals whatsoever and not so sweet) and called today to see if they would give me their recipe (hehehehe, ya never know until you ask, right?) Well, he said no b/c their recipe is for 60 pounds of BC, but he did tell me they use 1/2 butter and 1/2 shotening. But then he said they use Sweetex
, which I guessed when he said they don't use Crisco. Hmmmm - could that be the reason why it is soooooooo smooth! So anyway, he said they mix the BC for about 20 minutes and then let it "rest" overnight. When they go to use it on their cakes, they pull out what they need and in their small mixer beat it again for another 20 minutes. When asked if I could buy Sweetex from them, he said sure, but then said, why not just buy our buttercream. They sell 1 pound for $2.99. I'm tempted, but I would feel like I was cheating. Plus, their BC is non-crusting so I'm not sure how I would get that super smooth look if I can't use the viva method.
And for what it is worth, I generally only mix my BC for about 10 minutes. Perhaps I need to mix it longer and that will help. I want to leave work to go home and experiment.
Kakeladi: you crack me up! I'm still giggling! Okay, next time I'm gonna turn on my mixer and go take a bike ride for about 20 minutes. I'm sure I'll blow out a motor on my KA tho....this thing shakes, rattles and rolls as it is. hehehe
Thanks again for your tips. Oh, and the bakery said they use whatever PS they get in...no specific brand. I was pumping his big time for all sorts of info...he wouldn't give in on the brand name they use....I can't imagine they use whatever they get as I'm sure it would affect the quality of their BC switching all the time from one brand to the next.