For some bakers, it is a question of what their customers will pay for, and sadly, in the country I live in right now, butter prices are sky high. it takes a baker with integrity and immense generosity to continue to bake with butter and cream. What gets my goat is that many marketing tacticians try to downplay the necessity of butter, and continue to push transfat loaded products because people don’t know any better. How these people can sleep at night knowing they’re essentially hawking poisons that can give people strokes is beyond me.
I especially hate it when people market no-melt “buttercream” when it is really shortening and icing sugar!