Wbh Buttercream... How Do I???
Decorating By icingonthecupcake Updated 28 Sep 2007 , 4:13am by slpbjones
I love the taste of the whimsical bakehouse buttercream, but I find that it is so soft and creamy that it does not hold it's shape. I am wondering if there is any recipe out there that anyone has tried, that has the taste of wbh but crusts better? Or is there anything that I can add to the recipe to give the buttercream a stronger hold? Thanks for all your help. Jasmine
Me too!!! Anyone???
I think it is just too soft of a icing to use in this hot weather. I tried it the other day and it just splooshed out of the cake even though I used regular BC to use as a dam. (I filled it with WBH icing)...not a good idea apparently. My cake almost ended up on the ground.
So, can anyone help us?
I haven't tried the WBH BC yet, but I have the same questions. I've heard the WBH one is too soft to use under fondant, but I like the way it smooths (from the looks in some pictures). Is there one that someone would recommend similar to the WBH BC that is sturdy enough to hold up under fondant??
Anyone???
Stephanie in Washington
Quote by @%username% on %date%
%body%