Hoping someone can help. I've used BC for many cakes but now the big thing is for frosting to taste almost like whipped cream. Supermarkets are big producers of these kinds of frostings in their bakeries. Has anyone worked with this type of frosting? Have a recipe? Does it set enough to do transfer? Any help or insight would be appreciated.
Here is a recipe for Bakery style icing but it is not sweet!! I use it all the time for my orders and the customers love it!!It is really nice to work with and sets really nice.It comes from the book The Whimisical Bakehouse.
Whimsical Bake House Buttercream
In Mixer bowl, stir together:
6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract
Using whip attachment, add and whip on low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and is cool.
Add and whip until smooth again:
2 3/4 cup Hi-Ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) butter; slightly chilled and cut into 1" pieces
Turn up mixer to medium-high. Whip until double in volume and is light and fluffy. About 10-20 minutes. Recipe will almost fill a 5-quart mixer bowl when done.
Makes 9 1/2 cups
I also make the whimsical Bake House BC its great. some times it come out to soft just add a little more suger.