Whimsical Bake House Buttercream

Baking By thebakeyshop Updated 17 Jun 2011 , 4:09pm by m_willford

thebakeyshop Posted 16 Jun 2011 , 6:46pm
post #1 of 10

[b]Hello,
I'm new to this site and am grateful for all of the wonderful information! We own a home-based cake business and I'm on the search for some new recipes for icing. We've used one that has a great crusting factor, but it cracks sometimes. I just made a batch of the WBHB, but it seems soupy. I followed the recipe right from their website, so I'm not sure what happened. Any suggestions for saving it?

Thank you!
The Bakey Shop icon_smile.gif

9 replies
crisseyann Posted 16 Jun 2011 , 7:04pm
post #2 of 10

When I don't need a crusting bc, I use WBH House buttercream exclusively. It is the best! That being said, I have never had any problem and am sorry you did. icon_sad.gif I hope someone can give you an idea as to what happened.

thebakeyshop Posted 16 Jun 2011 , 7:17pm
post #3 of 10

What is the consistency? Maybe I'm expecting something different than what it actually is!

crisseyann Posted 16 Jun 2011 , 7:52pm
post #4 of 10

Hard for me to describe, but it definitely isn't soupy. Quite soft, softer than a Regular BC, but not as soft as a whipped icing. You can pipe well with it though I have never made flowers with it. And of course, smoothing takes a bit of work since you can't use the Viva technique. Just a hot knife after it's chilled for a bit.

I can eat this stuff right from the bowl! Absolutely love it, though DH is hooked on my standard BC.

Chiara Posted 16 Jun 2011 , 7:56pm
post #5 of 10

I am probably too late for this but don't throw it out. I think you failed to whip it long enough.
It not the nicest looking thing until it is beaten to death (no offense) but you literally have to beat it for the 20 full minutes that it calls for. If you found it soupy after that add a bit of sugar but you can beat it longer too.
This is a nice recipe that does not taste really sugary. So if you ever think you are going to loose a frosting just add a diet flavoured pudding mix in it like white chocolate etc or pistachio and you will have a nice frosting.
It looks really bad when you first have all the ingredients to start but beat it really long and it will reward you.
Good luck

Sangriacupcake Posted 16 Jun 2011 , 11:31pm
post #6 of 10
Quote:
Originally Posted by Chiara

I am probably too late for this but don't throw it out. I think you failed to whip it long enough.
It not the nicest looking thing until it is beaten to death (no offense) but you literally have to beat it for the 20 full minutes that it calls for. If you found it soupy after that add a bit of sugar but you can beat it longer too.
This is a nice recipe that does not taste really sugary. So if you ever think you are going to loose a frosting just add a diet flavoured pudding mix in it like white chocolate etc or pistachio and you will have a nice frosting.
It looks really bad when you first have all the ingredients to start but beat it really long and it will reward you.
Good luck




Hmmm...mine is ready after about 10 minutes, but you're about it looking funny until it starts to come together.

To the OP: you may have neglected to whip the sugar/boiling water until it was cool. Adding butter and high ratio when the mixture is still warm will result in a soupy icing, but you may be able to salvage it by putting the whole thing in the fridge for about 10-15 minutes, then re-whipping.
And, this may seem obvious, but you did use the whip attachment, right? I use the paddle for so many of my icing recipes, that I forgot one time and tried to use the paddle attachment when making a batch of WBH! icon_lol.gif

Kellbella Posted 16 Jun 2011 , 11:45pm
post #7 of 10

Which version did you make? There is the one with the boiled sugar, egg whites then one with shortening. If you made the egg/sugar version, I would just keep whipping it and it would have come together.

LindaF144a Posted 17 Jun 2011 , 1:29am
post #8 of 10

I did not get the same consistency with WBH. I got a very nice light fluffy frosting. It was delicious, but a complete pain to use for a cake. The cake in my photos with the fighting irish guy is that frosting. I had to work at break neck speed out of the fridge because it would just get so soft so fast.

But it was absolutely delicious. I have made it again since then. I used it both with Spectrum shortening and Hi-ratio shortening. I found no noticeable difference between the two. Instead of a cup of water, I use less, especially with the Spectrum shortening.

BTW the Egg/sugar version is IMBC and not their house version. I am talking about their house version. I understand in their shop they combine the two and use that. I think I read in the book it takes a color better that way.

thebakeyshop Posted 17 Jun 2011 , 3:55pm
post #9 of 10

Thanks for the help! I put it in the fridge for a bit and it did thicken up. I guess I was expecting it to be a thicker frosting. It's perfect for a graduation cake we have due this weekend because it's not too sweet and has that whipped consistency. I just made a batch of Indydebi's recipe and think I've found my "go-to" recipe! thumbs_up.gif

m_willford Posted 17 Jun 2011 , 4:09pm
post #10 of 10

I found that I have to let it whip for 10-15 minutes to come together, but it's worth it. My sister's friend said it tastes like toasted marshmallows! icon_smile.gif I did it on my sister's wedding cake and it behaved beautifully under fondant too.

I like their "cookies and cream" filling, but I tried the filling they recommend with the banana cake (I think?) where you have to cook it, and it tasted just like vanilla cook and serve pudding. All that work and I could have just opened a box for the same result? LOL. Their book was worth it for the chocolate painting techniques they use and for some of the filling recipes, even if her cakes are WAY to loud colored for my taste...

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