Frosting texture debate: my aunt's buttercream rant still bugs me 8 months later

At my cousin's wedding shower in Cleveland last spring, my aunt took one bite of the vanilla cake and announced, "This frosting is too stiff, real buttercream should melt on your tongue in 3 seconds." I'd spent 2 hours whipping that Swiss meringue at 78 degrees, and she wouldn't even try the chocolate layer. Now I'm torn between her old-school shortening recipe and my stabilized version that holds up in heat. So which side are you on: soft and melty, or firm enough to pipe a sharp edge? Has anyone else had a relative trash their frosting and then secretly copy your method later?

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derekjenkins8d ago

My sister did the same thing at my niece's graduation party, then asked me for my recipe two weeks later.