I had the best carrotcake at a coffeeshop. It was topped with vanilla buttercream which had the silky fluffy consistency of IMBC but was a lot sweeter. It was non-crusting, and I know for sure it was not shortening-based as that is not allowed here in Denmark.
I have been able to achieve the same taste, but the powdered sugar buttercreams are not as smooth as this one was.
Does anyone have any idea of what I am talking about and knows how I can make something similar?
Because we have a trans-fat ban.
holy crap.....are you serious? Half of the food businesses in America would shut down if we had that... of course, we would all probably all be thinner and healthier too. I was just reading a poll about whether that should be banned and it never occured to me that frosting would be an issue ~ duh! 
Just realized that I spelling Shortening wrong (oops!). Interesting law - not sure how many Americans would function with a law like that in the States
There is a trend of banning trans-fat lately in the states. It's already banned in New York and I think it's been banned other places as well. Crisco has a shortening that's trans-fat free and they're replacing all their shortening with it now (in process).
Maybe in Denmark, they use lard instead? You could try one of the fluffy frosting recipes and use butter/lard for the fat.
The food industry was whining and moaning here too, about how difficult and expensive it would be to find trans fat free vegetable fat - until a company came out with a trans fat free margarine that cost the same as the old ones . Then all the companies were suddenly able to do the same and now we are basically trans fat free. Even the fast food places have stopped using it. I think there is a 12% limit.
Edited to say that I always use butter-only buttercreams, but the problem is the texture AND the taste. It tasted like a powdered sugar buttercream, but with a meringue buttercream texture.
Yeah, what LaSombra said. I live in NY and I just got some paper work in the mail about it. Crazy huh? Well I wasn't any help, but that icing sure does sound tasty!!!!
Maybe they are using illegal shortening in the frosting to make it different from the others
lol
Can't offer any help with the recipe either, sorry. I wanted to mention that some Canadian cities also have, or are in the process of banning trans-fat. Sounds like a trend is starting! Gefion if you do get the recipe please feel free to share, and any other trans-fat free recipes you can share. I live in a Canadian city currently in the process of banning trans-fats, I may as well start adjusting to it now. Thanks for any help offered, sorry to get off the posted subject.
I have a cooked frosting recipe that is very fluffy, light, and not very sweet-similar to what I use on a Red Velvet cake.
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. This should yield a light, fluffy frosting with a mildly sweet and buttery flavor.
I have a cooked frosting recipe that is very fluffy, light, and not very sweet-similar to what I use on a Red Velvet cake.
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. This should yield a light, fluffy frosting with a mildly sweet and buttery flavor.
Thanks so much mgdqueen! I'm going to try this one tomorrow.
Thank you for the recipe! I will try it out.
When you go to a regular bakery, the buttercream is not made with real butter, but I am not sure if they use margarine instead. I just know it's icky. We don't really use much buttercream here, but glazes and pastry creams and ganashe.
Off to the kitchen to experiment I go 
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