I have added an extra 1/2 stick of butter, simply because I hate having half open butters lying around, and it came out fine. I can't give a direct comparasson to the usual flavor, I don't bake enough back-to-back. But I didn't have any problems because of the extra butter.
I've also tried adding the butter emulsion flavoring to kick up the butter flavor too, came out great.
Great news, thx. Did you decrease the shortening by 4oz or just add the extra butter? I do have Lor-ann butter flavor, didn't even think of adding that but I also want the frosting to firm up a bit better so I thought the extra butter would help that too (cake has to travel over a long bumpy road 
)
Another great revision of this recipe (which I did last week for a key lime cake I made) was to eliminate the butter and put cream cheese in its place. It was great. Next time I think I might keep the butter and eliminate the shortening (not a big fan of it) and see how that works. But I don't think adding extra butter would harm the recipe, but only make it more buttery, which is a good thing 
Oh yum, that goes on my list of next to try things (boy it's getting to be a long list). Bride already tasted this so I have to keep it pretty much the same but I think that would be good for my next birthday cake that will have lemon curd and raspberry cream filling!!
I didn't reduce the shortening at all, just added the extra butter. But decreasing the shortening would make the extra butter flavor a little stronger, I'd imagine.
I usually just figure, there are soooo many variations on the shrotening/butter/margarine icings, that it's hard to really screw them up. They all vary so much, it's just a matter of what you like.
And then, what you like, someone else likes the opposite .... oy.
But so far, just about everyone comments on loving the WBH House Buttercream, it's the only one I make anymore unless I"m trying (stilllllll trying !) to get one of those meringue buttercreams down. It seems to be right in the middle of sweetness and creaminess, it's my crowd pleaser for now anyway!
I'll have to try the cream cheese variation! MMM
Try this meringue recipe. It's only gotten 3 stars on here but I really like it and to me it's easier than IMBC.
http://www.cakecentral.com/cake_recipe-3673-0-Another-meringue-based-buttercream.html
I just ordered The Whimsical Bakehouse book by Kaye and Liv Hansen at my local library and am looking forward to trying the WBH buttercream recipe!
Are we talking about the house recipe from WBH or Kaye's buttercream
ditto on the WBH cookbook being a great one!
Love the chocolate and yellow butter cake recipes. Just baked their white cake for the first time, and it baked up soooooo nice and fluffy ... and the little crusties I pulled off the top melt in your mouth, I can't wait to try the actual inside!
Quote by @%username% on %date%
%body%