So I was finally able to get a buttercream recipe that is famous in my hometown, but, when I mix the ingredients together, I keep getting the correct flavor but the wrong texture. I'll post the recipe below, so you'll see the ingredients I'm dealing with, but I'm looking for a way to preserve the flavor without giving the icing a whipped consistency. I was told by the woman who gave me the recipe that this was as close as I could get to the original recipe because I would not be able to buy the Penguin brand shortening as it only comes in 500 lb. quantities from IFH food service companies. I have since been able to find the shortening (and not in 500 lb. quantities, *shew*), but the icing is still coming out whipped. I don't understand what I'm doing wrong!
... And it's frustrating because there's another woman I know who got the recipe around the same time as me and hers works perfectly! And she won't tell me how she tweaked it to make it taste like the original.
Here's the recipe:
1 cup Penguin shortening
2 lb. (one bag) 10x powdered sugar
1 T. pure vanilla flavor
2 T. light corn syrup
Cream shortening. Add sugar, blending in about 1/4 at a time. Add warm water as necessary while you mix to keep mixture creamy. Add corn syrup and vanilla. Blend well (about 5 minutes). Note: use stand mixer with paddle attachment or you won't get the right texture.