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!!
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.
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?
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 
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!!
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
Kiddiekakes, do your cakes need to be refrigerated after icing with WBH? Is it hard to get the right piping consistency? tia
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.
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 
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!
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...
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...
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.
I think you will like it!!Very easy to make too...
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 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......
I'm not sure but I think it would taste great!!
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