I am never going to find a frosting recipe I like. I like how the Faux Fondant is to work with but it is WAY too sweet. I made Rick's Special Buttercream Frosting and too sweet also and I really didn't like working with it as much. I made Toba Garrett's French Vanilla BC and it tasted like pure butter. I am ready to cry I can't find a recipe Oh I have a question too I use the dr'd cake mix where you add a box of pudding and use 4 egg whites and a cup of sour cream, the batter comes out thick loke mousse is there a way to get it in the pan so it is a little more even? I don't want to stop using this recipe becasue the cakes are so yummy and moist.

I hear yah...It took me almost 4 years to find a BC icing I liked that wasn't too sweet and not gritty.I finally found the Whimsical Bakehouse Buttercream.Many people do not like it but my customers do and it is not sweet and easy to smooth.Good luck finding your special icing!!

kiddie-do you use Crisco or do you know where one can find high ratio shortening? I guess I can try that recipe. Can I make it a couple of days ahead of time? Does it need to be refridgerated? I think I am also going to try Whipped Cream Buttercream Frosting. If they are crappy maybe I will go buy cans from the grocery store.......lol. Just kidding.

You can use criso instead of high ratio.

I use crisco but I am in the process of getting a pail of high ratio shortening through a friend who has a business license at the Bakemart which is a wholesale bakery supply store here.I like the crisco as well but it is really expensive and you use so much in this recipe.I make mine way ahead and leave it in the fridge or a cold garage.It keeps what seems like forever!! No..It doesn't need to be refridgerated but work a bit better when it isn't so soft.Try it!!

KiddieKakes - When you make the Whimsical Bakehouse Buttercream icing do you sift your sugar before you measure or no?

Jo Ann.

Nope beacuse the wire whisk seperates it all.You dissolve the icing sugar in this recipe with 1 cup of boiling water.

Thanks KiddiKakes. I just made some today and had sifted the sugar and then measured it out. It tastes great but seemed a little too soft for decorations. I'll have to go make more without sifting the sugar. Love the taste. It's definitely not as sweet as a regular buttercream. Even dh likes it and he abhors buttercream icing.

If you refridgerate it abit it is easier to handle.The thing I like about it is that the icing stays where you put it.It seems like it is going to slide off but after it cools a bit it is perfect.I have a hard time trying to make roses with it but it has been done.I just have to find a way to keep the icing from getting to soft in such a short time!! All my cakes in my photos are done with this icing!!

i read somewhere on here that some decorators add a bit of flour instead of all the sugar.. takes the sweetness down a bit and is still smooth and easy to work with. I have not tried it yet.

Ok I made some Whimsical Bakehouse Buttercream and so far I like it. It isn't very sweet almost like whipped frosting. I am making a cake for Friday hopefully it will be good.

I made the whimiscal bc one time, and it came out so soft and creamy..which is fine for a whipped cake, but I found it was too thin to try to make a smooth cake and couldn't get it to do decorations at all! (they wouldn't stand up)

I am also always trying to find a new recipe. I don't care for the crisco feel on the tongue, but can't afford to do all butter bc...

Could any of you put a link to this recipe here? I can't find it in the recipe box - is it on this site? Sorry again for the trouble but I'm pretty new here as you can see...

I'd really apreshiate it since I have to do a cake for my bf's brtoher's birthday which is on saturday... And his mum has the whole meal to do so I volentired to do it and it' his 30th bd and lot's of invited so I'd really like it to be nice - you understand, don't you?

Hi!! Here is the recipe:

6C confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

With a whisk attachment, add and whip at low speed:

1 cup boiling water (3/4 cup on hot days)

Whip until smooth and cool.

Add and whip until smooth:

2 3/4 cups high-ratio or regular vegetable shortening

6 ounces (1 1/2 stick) slightly chilled butter, cut into 1 inch pieces

Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume (10 to 20 minutes)

The buttercream will almost fill a 5 quart mixing bowl.


Hope that helps...Hugs, ~Denise

btw, if you use regular crisco in this recipe, add a little salt, as the afterfeel in your mouth is NASTY.

I think the humidity here in NC affects this recipe, as it just comes out running and thin for me. Does anyone else have this problem?

Thank you both sooo much! I hope my cakes will be publishible so you could see what you contributed to

I made an aniverary cake for my bf's parents yesterday but had no time to take picture cause it was getting late and they would have gone to bed if we didn't take it there emidiatly when it was done.

I wasn't satisfied with the looks but I'll get better Tasted great though. (First time made angel food cake...)