I visited a Whole Foods grocery store in West Orange, NJ last night..what a beautiful store. They had an awesome bakery department and were selling these beautifully decorated cupcakes that looked like flowers. They were $3.99 each (ouch!) but I had to try one. My hubby and I split one and the cake itself sucked. Dry, dry, dry!!
The icing on the other hand has stumped me. It reminded me so much of Whimsical Bakehouse's buttercream which uses a high percentage of shortening to butter, but the Whole Food label listed the ingredients as Conf. sugar, butter, whole milk, vanilla, salt. How did they get it so creamy and smooth? I make my BC with 50/50 shortening/butter and never get the consistency they are getting.
Has anyone had this icing before and can offer an opinion..or if you're making 100% butter BC, are you getting that glossy, silky icing with a greasy mouth feel..?