Originally Posted by SquirrellyCakes
...I had a lot of Finnish neighbours in one area that I lived and we had a Finnish bakery. The icing they preferred was mainly made with a high ratio shortening, it took me a long time to find that out, haha! It wasn't a shortening that was available to us and we thought it was butter based but it didn't quite taste like butter either...
Hugs Squirrelly Cakes
lol!! This is a really interesting topic. Actually, Squirrelly--I am mostly Finnish and I know the recipe you speak of. Also, I have a Finnish recipe for BC that came directly from my family in Finland. That is what I use for my "family and close friends" cakes that aren't going to the "general" public because of the addition of whole, uncooked egg.
I, to some degree, find it amusing that my family has made the same bc icing recipe with raw egg in it for literally hundreds of years. We know of kn illness associated with such. All the babies in my family, including my own, have had this particular recipe on their smash cakes--again, no issues with illness. That being said, however, I will absolutely NOT use it with any cake that it outside my immediate family and close friends. It's just not worth the risk to me.
In addition to that--when you make it, you have to be really careful and beat it "just so" or it won't come up right. You can't really do any decorating on the sides of the cake with it because it is too soft. It also can't withstand heat very well. But the flavor--oh the flavor--completely makes up for these negative issues.
Now--before you all start flaming me, you should know that when I make it, I use only farm fresh eggs that are, at most, 2 days old. We are close friends with a family who raises some chickens so I know how their eggs are handled. Actually, you wouldn't BELIEVE the difference between store-bought eggs and the ones we get. They look and taste different. Did you know that most store bought eggs are approximately 4 to 6 WEEKS old before they even hit the local grocery store? Even the shells are different. The other joke is that I eat so much of the left overs--that by the time we are actually cutting the cake (usually the next day), I would definately know if it had bad icing. LOL!!
What we call "buttercream" here on CC (and what I use for my "for sale" cakes), is actually what my family would consider "decorator icing". I do finally have a "safe" bc icing recipe that is pretty good. Whenever I have my family taste-test one for me, I have to remind them that they can NOT compare it to "our" buttercream as that is comparing apples and oranges. They just are not in the same ballpark.
I agree, I guess it's just all what you are used to. My mom only made "our" buttercream and scratch cakes. That's what I prefer because that's what I grew up with. I remember even as a little girl when I would go to friend's bday parties with a "store" cake, I hated how they tasted. Go figure.