Ive heard someone talk about it and i have no idea what it is and they said it was the best so.. lol...i kno u all know...lol

It is a frosting recipe included in the Whimsical Bakehouse book. I can't remember if it's the one using high-ratio shortening or the one that's more like an italian meringue buttercream icing. I have also heard it's good but don't have the recipe. Sorry!

Inma

Inma,

I posted the recipe for WBH on another thread today....Give it a search!! Found the thread!!

http://www.cakecentral.com/cake-decorating-ftopict-17835.html


Laurel

thanx soo much!! <3

That is an amazing recipe...i used it once, and never went back!!!

mmm, it's light, fluffy, whip cream like texture, non crusting...it's my fav non crusting BC (i haven't used IMBC yet...but it's a lot of work, and i dont think my customers are willing to pay for it...)

Thanks, Laurel. I clicked on the thread you posted and copied the recipe to my recipe folder. So, is it as good as people say? I had been making a crusting buttercream recipe (sort of like the Wilton recipe but using all butter) and it was sort of grainy and too sweet. Then I started using Italian Meringue Buttercream and, although time consuming,it tastes wonderful. It's silky, almost like whipped cream and it pipes nicely too. I know that using powder sugar contributes to the "graininess" of the buttercream, is it not so with the Whimsical Bake house recipe? Do you use the high-ratio shortening?

Thanks again.

Inma

If the Whimsical Bake House recipe is NON-CRUSTING...is the Italian Meringue Buttercream CRUSTING?

Both are non-crusting. The WBH buttercream is not grainy at all, it's very smooth and light.

The grain comes from the fact that you probably use 10 x PS instead of 6x. There is a huge difference. Another contributor is butter and crisco which make the 10x react that way because they break down versus alpine.

WBH has a few icing recipes, are we talking about the meringue one or the one that they use all the time?
I've tried the meringue and it's fantastic!

They have two buttercream recipes, one is a traditional Italian Merignue, and the other is made with shortening. The Italian Merignue is good, but I've had better. The shortening one is better than say, class buttercream, but we didn't care for it because of the shortening. It's too waxy.

Lemoncurd,
Do you have another recipe for Italian Meringue that you like better? I'd love to see it if you're willing to share.
Thanks!