ylescu Posted 23 Nov 2012 , 9:33am
post #1 of

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!

3 replies
ylescu Posted 23 Nov 2012 , 9:47am
post #2 of

Oops, I think I posted this under the recipes forum by mistake. Reposted in How do I? section icon_redface.gif

dawnybird Posted 23 Nov 2012 , 4:55pm
post #3 of

What is WBH house buttercream?
 

FullHouse Posted 23 Nov 2012 , 9:24pm
post #4 of

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.

Quote by @%username% on %date%

%body%