Whimsical Bakehouse Buttercream Variations?

Baking By jemchina Updated 2 Sep 2013 , 1:15pm by sunflowerlove

jemchina Posted 28 Feb 2013 , 3:47pm
post #1 of 8

What are some variations/additions that have worked nicely with the Whimsical Bakehouse buttercream?  I've added about half a bar of cream cheese and it has worked nicely. And most recently , I added about half a package of crushed Oreo cookies, for a cookies and cream filling, that was yummy. Looking for some more ideas?  Has anyone ever added melted chocolate?

7 replies
jemchina Posted 1 Mar 2013 , 3:31pm
post #2 of 8

*bump*

Kiddiekakes Posted 2 Mar 2013 , 1:54am
post #3 of 8

You have to be careful with melted chocolate because if you add warm chocolate to cold icing it will solidify and cause little hard chocolate flecks....and you can't get rid of them....ask me how I know...;-)

still_learning Posted 2 Mar 2013 , 1:59am
post #4 of 8

ANutella is a delicious addition.

jemchina Posted 2 Mar 2013 , 2:07am
post #5 of 8

I did a little experimenting this morning. I made a very small amount of chocolate ganache, in white and chocolate flavors..let it sit overnight...whipped this morning, and added a bit of the WHB until i got the consistency I was looking for... OMG yumm!

..

 

  

sunflowerlove Posted 2 Sep 2013 , 8:57am
post #6 of 8

Hi Jemchina

 

I tried to add cream cheese to the Whimsical Bakehouse House Buttercream but the buttercream curdled.

Are you referring to the Whimsical Bakehouse House Buttercream? the one which uses shortening?

 

How much weight of cream cheese did you add in and when did you add in the cream cheese?

Did you subtract any ingredients when adding the cream cheese?

 

Thanks so much...

jemchina Posted 2 Sep 2013 , 12:25pm
post #7 of 8

AWhich version were you making? There is one that you add boiling water to the powdered sugar? Then there is another one that is sometimes called Kaye's buttercream, which resembles more a Swiss buttercream. Swiss meringue buttercream tends to curdle and then comes back together after you keep whipping it.

I used the version that you add the hot water to the powdered sugar. Then add your shortening and butter. When I add cheese cream to any buttercream recipe. I replace the high ratio shortening by the amount of the cheese cream . I usually add about 1/2 bar to a whole bar of cheese cream (4-8oz) depending on how much of the recipe I'm making. You can play with the amount to see how strong of a flavor you like. I also have added a bit at the end of the basic recipe to just make it a bit stiffer..

sunflowerlove Posted 2 Sep 2013 , 1:15pm
post #8 of 8
Quote:
Originally Posted by jemchina 

Which version were you making? There is one that you add boiling water to the powdered sugar? Then there is another one that is sometimes called Kaye's buttercream, which resembles more a Swiss buttercream. Swiss meringue buttercream tends to curdle and then comes back together after you keep whipping it.

I used the version that you add the hot water to the powdered sugar. Then add your shortening and butter.
When I add cheese cream to any buttercream recipe. I replace the high ratio shortening by the amount of the cheese cream . I usually add about 1/2 bar to a whole bar of cheese cream (4-8oz) depending on how much of the recipe I'm making. You can play with the amount to see how strong of a flavor you like. I also have added a bit at the end of the basic recipe to just make it a bit stiffer..


It's the one using boiling water. I just added the cream cheese without removing any of the original ingredients.

 

Will try your method. Just to confirm that my understanding is correct-you added cream cheese twice, 1st time, you add in the cream cheese together with the butter, 2nd time, at the end of the recipe?

Is your 4-8oz based on the full recipe?

 

Thanks!

Quote by @%username% on %date%

%body%