Butter is Back 
Americans are eating more butter. Sales are over $2 Billion a year in the U.S. a 65% increase since 2000. The flakeyfake margarines sales are going down. Why?? Cause butter taste good! so says The Wall Street Journal article by Charles Passy. Doctors are now also altering their opinions on butter being bad for health. { The pendulum swings again.}
http://www.marketwatch.com/story/butter-is-now-winning-the-fat-wars-2014-01-20
AYay! People are finally getting over this idiotic notion that fat makes you fat, and should be replaced with spreadable plastic.
I always thought margarine tasted weird. Maybe the full butter content in the Swiss Meringue ButterCream is why everyone I bake for now loves it to death. I used to make a nice fluffy American ButterCream with half butter and half Hi Ratio Shortening. And that was leaps and bounds above all shortening BC.
I don't think my mother has ever bought a stick of butter in her life. And her mother would never be caught dead with margarine. I like both, for different applications. Butter in baked goods, margarine on vegetables. I remember mom going on and on how butter is so bad for you, haha. It didn't seem right to me though.
I have tried all butter, half butter and half shortening, and all shortening buttercream recipes, I definitely prefer the taste of all butter. Recently I made a fudge chocolate frosting for my daughters graduation, I used all butter, the frosting was out of this world amazing as far as taste, but I had a problem with using it to pipe a rose swirl design. It got a bit stringy, and I had to continuously put it in and out of the fridge. I finally finished the piping but it was very frustrating. Does anyone have any advice to keep the frosting from becoming stringy? I did get rave reviews about the taste of the frosting, everyone said it was the best cake they have ever had, so I definitely want to continue using the all butter recipe.
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I have tried all butter, half butter and half shortening, and all shortening buttercream recipes, I definitely prefer the taste of all butter. Recently I made a fudge chocolate frosting for my daughters graduation, I used all butter, the frosting was out of this world amazing as far as taste, but I had a problem with using it to pipe a rose swirl design. It got a bit stringy, and I had to continuously put it in and out of the fridge. I finally finished the piping but it was very frustrating. Does anyone have any advice to keep the frosting from becoming stringy? I did get rave reviews about the taste of the frosting, everyone said it was the best cake they have ever had, so I definitely want to continue using the all butter recipe.
You'll probably need to post the recipe.
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