I made the whimsical Bakehouse Buttercream finally. It is soooo yummy. I love it---to eat! I cannot decorate with it. It is too soft 
It spread very nice, and smoothed very nice, but it got so soft so fast that I did not continue the cake with that icing. I used my regular buttercream. I was making an over the hill cake and I was afraid the little guy I was going to figure pipe on the hill would literally slide down!!!! I would never trust this icing to deco a wedding cake.
I was just wondering if anyone else has this problem. Am I doing something wrong??? Oh, I only put 3/4 cup water instead of 1 cup, too. The icing was so good and so easy to make. I am bummed.........
I don't have access to my book right now. Isn't there one in there that is better than another for this. Call them at the Riviera Bakehouse and ask. Don't know why I can't find their site for you. It was given on CC a few days ago. But their phone is listed. Just Google it.
I have never had a problem with it....Put in the fridge for a while.It stated in the recipe if you live in a humid area cut back the water to 3/4 cup
I don't have the book with me at the moment, but isn't it an all butter buttercream?
If so, I would make a batch or half batch with all butter to cover the cake and another using part hi-ratio shortening for piping work. Shortening and butter are interchangeable in frosting recipes and hi-ratio is best because it whips up, the regular shortening does not.
Thanks, guys. I will look at that site, fearless. 
I did only use 3/4 cup water, and I used part shortening and part butter. It is just that as it sits at room temp while I am decorating, it gets soooo soft. Maybe I can stiffen it up with some sifted powdered sugar after it is whipped.
I just made this recipe last night, also. I found it very very soft. It did firm up in the fridge but soften again after only a few minutes of sitting out (and my house is air conditioned). I think I remember a post on here last week... Someone said that they don't use the boiling water and that they use the paddle instead of the whip. I did use the paddle attachment but forgot the tip about not using the boiling water. I have a feeling that this why it is sooo soft. I even added an extra 2 cups of powdered sugar after whipping in the water. Didn't help. I thought the taste was only ok. I would like to try it again and use only warm water and see if that doesn't make the sugar melt quite as much. I did only use 3/4 cup water. I'll play around with it and if I find anything that helps it, I'll post the tips.
So glad it was not only me. I enjoyed the icing taste much more after it sat for a day or two in the fridge. I also added just a few drops of wilton butter flavor.
I had the same problem as you, kae133. I thought about adding more powdered sugar, but I had a feeling it would not help. I only used 3/4 cup water too.
Thanks for your input.......Let me know
Rodney, When you refer to high ratio are you meaning just that alone or are you combining it with anything else such as Crisco BC (UgH)?
I'm gald to hear someone else say this!!
I love the way it tastes ( much sweeter than the Wilton half butter half crisco recipe), but also find that it is too soft to decorate with. I will have to try making it with non-boiling water.
I used it for the first time last nite (my baby shower cake) and found it to be light and tasty, but like everyone else found it very soft - was only good for icing and simple borders and stars (kept putting the cake and icing bags back in the fridge). Does anyone know of an icing that is similar in lightness and taste, but pipes and holds up better?
deb
have any of you used the fbct buttery buttercream recipe? it doesn't call for any water, and is very spreadable, also has almost a 1:1 butter/crisco ratio and I believe you can stiffen it up with more sugar. it's super yummy and easy to use - and it comes out of the fridge pretty stiff.
btw - is there a difference between hi-ratio shortening and regular crisco? is butter flavored crisco interchangeable with the regular stuff when you're making icing?
Quote by @%username% on %date%
%body%