does anyone know how cool the sugar and water mixture have to be before you add the shortening and butter.
i'm making this frosting as i type...
TIA
thank you...i'm so glad...the recipe seems a little scary when your making it b/c the sugar and water are like so soft, you never think it's going to come together!
wow, i just went to go look at my mixer and it was white and fluffy...and WOW!!! is all i can say about this recipe...like i was sceptical but...now (lol) i'm a believer!
does anyone know how to store this icing and if it sets up or gets harder in the refrigerator??
Is this the house buttercream or Kaye's buttercream?
its the whimsical bakehouse BC...got the recipe from the site...
It should pobably be stored in the refrigerator unless your kitchen is cool. I used the chocolate and it does get harder in the fridge but softens back up after sitting out for a litle while. I love the taste of this icing, but it is harder to use for decorations than regular buttercream.
Cindy
i just want to use it to ice the cake with it, i dont know many ppl who eat the decorations so i use normal bc for those...
There are two buttercream recipes in the WBH book, just wondering which one you made? I have been wanting to try both, but there just never seems to be enough time! 
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