Does Wbh House Buttercream Crust?

Decorating By dnrlee Updated 2 Jan 2011 , 3:57pm by Auntie_RaRa

dnrlee Posted 7 Oct 2010 , 4:29pm
post #1 of 51

Has anyone tried this? How does it taste and does it crust?

50 replies
Kiddiekakes Posted 7 Oct 2010 , 4:31pm
post #2 of 51

No...The house BC recipe from the book does not crust.It is a whipped bakery icing and stays that way..I use it exclusively for all my cakes and my customers love it!!

dnrlee Posted 7 Oct 2010 , 4:35pm
post #3 of 51

does it smooth well?

cakesbycathy Posted 7 Oct 2010 , 4:40pm
post #4 of 51

NO!!

I refuse to use this for icing cakes anymore. Seriously, I have been brought to tears trying to get it smooth.
I will only use it for cupcakes if a client requests a whipped icing.

dnrlee Posted 7 Oct 2010 , 4:41pm
post #5 of 51
Quote:
Originally Posted by Kiddiekakes

No...The house BC recipe from the book does not crust.It is a whipped bakery icing and stays that way..I use it exclusively for all my cakes and my customers love it!!




Your pink 88th birthday cake is one of my fav's - I love it! Is that WBH buttercream?

Kiddiekakes Posted 7 Oct 2010 , 4:42pm
post #6 of 51

Well..I guess it is a matter of preference but I never have a problem smoothing it...I apply it with the wilton large icer tip and take my small flat spatula and spin the turntable and Viola...I can ice a cake in 10 minutes..Crusting BC icing recipes I just hate...just depends on what you like!!

Yes...all my cakes are WBH....That's all I use...Thanks for the kind comment icon_wink.gifthumbs_up.gif

Auntie_RaRa Posted 7 Oct 2010 , 5:05pm
post #7 of 51

It is the only icing I use for my cakes and it is one of the few icings I will eat. I just don't like the texture and taste of lot of crusting buttercream icings. No problem with getting it smooth....I've often had people think it's fondant on cake. I had to practice with it a few times before I really felt comfortable, but no paper towel method to use...yeah!!

pugmama1 Posted 7 Oct 2010 , 5:15pm
post #8 of 51

This is the first I've heard of WBH icing. What is it and where can I find the recipe? I tried typing in WBH and didn't get anything but just cakes.

Kiddiekakes Posted 7 Oct 2010 , 5:21pm
post #9 of 51

Here is the recipe....




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

dnrlee Posted 7 Oct 2010 , 5:35pm
post #10 of 51

thank you!! I can't wait to give it a try!

cakeythings1961 Posted 7 Oct 2010 , 6:42pm
post #11 of 51

Kiddiekakes, do your cakes need to be refrigerated after icing with WBH? Is it hard to get the right piping consistency? tia

Kiddiekakes Posted 7 Oct 2010 , 6:51pm
post #12 of 51

I always refridgerate my cakes so that they are solid for pickup.I don't deliver any cakes so I want to make sure that when they are picked up...they get to their destination without problems and I feel if a cake is room temp or soft..there is definetly more chance of problems.The consistency is perfect right when it is made but if it gets too soft just refridgerate it for a while and it stiffens up.

conchita Posted 7 Oct 2010 , 6:57pm
post #13 of 51
Quote:
Originally Posted by Kiddiekakes

Here is the recipe....




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




wow thank you I need to try this recipe icon_smile.gif

ShellBell69 Posted 8 Oct 2010 , 1:44am
post #14 of 51

Can this recipe be halved? I have made some cupcakes and would love to try this recipe but don't have enough shortening. Should I just make my regular buttercream and wait until I have the correct amount of ingredients? Help!

cakesrock Posted 8 Oct 2010 , 3:36am
post #15 of 51
Quote:
Originally Posted by dnrlee

Has anyone tried this? How does it taste and does it crust?




There is a really great icing called "Whipped cream buttercream frosting" in recipes that supposedly crusts if you increase the meringue. I plan to try doing that, but it is super light, tasty and not too sweet!

Also, Sugarshack's BC crusts soooo nicely and it's light, but it is pretty sweet...

ginger6361 Posted 8 Oct 2010 , 3:50am
post #16 of 51

GREAT RECIPE! THANKS

almageane Posted 8 Oct 2010 , 3:58am
post #17 of 51

Want to try this recipe. Thank you.

decoratingfool Posted 8 Oct 2010 , 4:49am
post #18 of 51

ok so today after reading this recipe, i had to make it, oh my was it good.. I also made the chocolate version of it, and that was good to.. Oh this site is dangerous so many great recipes, no wonder i can't lose weight...

dnrlee Posted 8 Oct 2010 , 10:57am
post #19 of 51

I am assuming that this recipe does not work well under fondant.

Kiddiekakes Posted 8 Oct 2010 , 11:49am
post #20 of 51

Yes..you can use WBH under fondant.

dnrlee Posted 8 Oct 2010 , 12:41pm
post #21 of 51

does it harden in the fridge like IMBC?

Kiddiekakes Posted 8 Oct 2010 , 12:45pm
post #22 of 51

not as hard but stiff..I made IMBC last weekend for the first time and iced a paid cake and I liked the texture and taste but it hardened like butter once refridgerated.WBH will stiffen but not harden like that.

dnrlee Posted 8 Oct 2010 , 1:09pm
post #23 of 51

I can't wait to try it!!

Kiddiekakes Posted 8 Oct 2010 , 1:14pm
post #24 of 51

I think you will like it!!Very easy to make too...

ShellBell69 Posted 8 Oct 2010 , 5:20pm
post #25 of 51

I found all the ingredients I needed and made this last night for my cupcakes. I really like how easy it was to make(didn't have to babysit the mixer). I think I like the taste of buttercream dream better but I may have to tweek this a little with flavorings or something. I brought it to work and the ladies here LOVED it! Thank you so much for posting the recipe.

chrisviz Posted 8 Oct 2010 , 5:30pm
post #26 of 51

I just want ask the obvious... but I assume we would need to use the whisk attachement on the KA and not the flat one?

Kiddiekakes Posted 8 Oct 2010 , 6:13pm
post #27 of 51

Yes..The whisk is what you use...

dnrlee Posted 8 Oct 2010 , 6:29pm
post #28 of 51
Quote:
Originally Posted by ShellBell69

I found all the ingredients I needed and made this last night for my cupcakes. I really like how easy it was to make(didn't have to babysit the mixer). I think I like the taste of buttercream dream better but I may have to tweek this a little with flavorings or something. I brought it to work and the ladies here LOVED it! Thank you so much for posting the recipe.




I wonder how it would taste with powdered creamer flavors added to the hot water. Such as Belgian Chocolate Toffee......

Kiddiekakes Posted 8 Oct 2010 , 6:43pm
post #29 of 51

I'm not sure but I think it would taste great!!

dnrlee Posted 8 Oct 2010 , 7:11pm
post #30 of 51

I'm going to give it a whirl - I'll let you know how it turns out!

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