Looking For A Non Crusty Buttercream
Baking By jenabbott00 Updated 14 May 2011 , 6:58pm by jenabbott00
I am looking for a buttercream that doesn't get real crusty. I don't like the icing getting real crusty after it sits. Does anyone have a good one?
SMBC or IMBC. Both are delicious and do not crust.
WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!
WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!
WBH is delicious, light and fluffy. Too light and fluffy. I love it, but trying to use it can be a pain.
WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!
Do you use the high shortening recommended or do you use Crisco or a generic vegetable store brand shortening with trans fats with the WBH?
All of the above have their special attributes. I use SMBC when I want something fancy and buttery. WBH is a beautiful white color, takes coloring perfectly, and whips up nice & light...I use it on about half my cakes these days. Cooked fluffy vanilla frosting is too soft for piping (at least for me) but I like it on dessert-sized red velvet or chocolate cakes....I call it vintage vanilla frosting because my grandma liked using it back in the 60's & 70's when was growing up. 
WBH is also a non crusting whipped bakery icing..Only drawback is it is 80% shortening but mt customers love it!!
Do you use the high shortening recommended or do you use Crisco or a generic vegetable store brand shortening with trans fats with the WBH?
IMO, this icing is horrible with Crisco...high ratio is a must!
Calicopurr....I use regular crisco...LindaF144a....It is really easy to use once you get used to it..That's all I use..I can ice a cake in about 10 minutes where as the other BC that crust used to take forever...It takes color awesome where as IMBC and SMBC are hard to color because of the butter content.I tried IMBC once and it was too yellow.Every color I tried to tint was off and muted and it tasted more like butter than icing.But that is JMO..
Sangria cupcake...I bought a 40lb case of high ratio shortening and hated it..It caused my colors to run out of the icing like droplets and the icing didn't taste any different.It was a high quality brand also...I went back to Crisco...but again..it is personal preference.
Sorry to sound like a complete n00b, but what does WBH stand for? I did a search in the recipe section and some WBH cakes came up, but no icing. Thanks!
Sangria cupcake...I bought a 40lb case of high ratio shortening and hated it..It caused my colors to run out of the icing like droplets and the icing didn't taste any different.It was a high quality brand also...I went back to Crisco...but again..it is personal preference.
That is so funny...your experience with hi ratio is exactly what happened to me with Crisco! I wonder if their recipe is different in Canada???
Sorry to sound like a complete n00b, but what does WBH stand for? I did a search in the recipe section and some WBH cakes came up, but no icing. Thanks!
This is their house buttercream recipe that we're talking about...it's a fluffy, whipped icing, but it's also very stable.
http://www.whimsicalbakehouse.com/bake/bake_detail_house_buttercream.html
SMBC or IMBC. Both are delicious and do not crust.
I thought SMB crusted. I made it once and it was crusted in the fridge. Must have been the cold that set up the butter. So, no SMB crusts, even a different recipe?
Any 'buttercream icing' recipe will work find *IF* there is more fat (ie: butter OR Crisco OR whatever) than there is sugar.
One great one is:
2 of everything
2 cups Crisco
2 Cups butter
2 pounds powdered sugar
2 Tablespoons flavoring
2 pinches salt
Cream the Crisco and butter well on low speed - until light and fluffy; add 1 cup sugar & mix well; continue until all the sugar is incorporated. Add the salt and flavoring mixing on low speed 10 minutes.
There is NO liquid used in this recipe. It tastes great, handles well, and stores well. Can keep at room temp up to 2 days; refrig 5-7 days or fz for several months.
If you want it to crust more reduce the Crisco by 1/2 cup. If you want even more crusting reduce it by 1 cup. Keep all other ingredients the same.
SMBC or IMBC. Both are delicious and do not crust.
I thought SMB crusted. I made it once and it was crusted in the fridge. Must have been the cold that set up the butter. So, no SMB crusts, even a different recipe?
The ratio I use for SMBC does not crust. I can't vouch for other combinations. But seeing how there is always almost more fat than sugar, it usually does not crust.
There is a difference between crusting and hardening. Crusting is where the surface gets a crust, like the outside of a loaf of bread, but the center is soft. SMBC in the fridge will get hard all the way through because the butter hardens up.
Thanks! I am going to give some of these a try! 
Quote by @%username% on %date%
%body%