I used to buy cakes from this bakery that unfortunately went out of business, but they had the BEST frosting I have ever tasted. I'm sure it was some type of buttercream. It wasn't soft and creamy though it was much more dense. It's difficult to explain, but if you were to take a fork and push down on a piece of the frosting it would more than likely split in half rather than "smoosh". It was always a very thick layer, but it was almost like a "chunk" of frosting that you could actually pull (rather than scrape) off the top of the cake in one big piece if you wanted to. It had a very sugar/crisco texture, but didn't taste overwhelmingly like crisco.
Help!!! Does anyone possibly know what I'm talking about? This lady decorated most of her cakes with airbrushing.

Any help would be greatly appreciated.

Thanks,

Katie

Could it be "bettacream"?? I don't really know what that is, but I've heard that many bakeries use it. Anyone know?

A lot of bakeries don't even make their icing...they buy it in bulk. It sounds to me that it was strictly a shortening icing...there are other shortening's out there like high-ratio ones, etc that don't leave that greasy feeling...plus they probably used lots of flavoring to cover up the "crisco" taste, or lack there of!! lol Sorry I'm not more help...