Hi there! Has anyone tried this? I've always used crusting BC under my fondant and was wondering if the WBH house buttercream would be fine under fondant. Is it gonna be so soft that it's hard to work with when placing/smoothing the fondant on top of it? And is it prone to shifting?
Also, has anyone tried adding cream cheese to the basic WBH house BC recipe? How long can it (safely) stay at room temperature?
Hope someone can enlighten me. :) Thanks!
Oops, I think I posted this under the recipes forum by mistake. Reposted in How do I? section
What is WBH house buttercream?
I actually prefer WBH under fondant. Just chill the WBH really well before applying the fondant and it will hold up just fine. It adheres much better than it does to crusting buttercream which helps to avoid those dreaded cake tumors.