Hi everybody,
Since I was having problem with my Wilton BC coz' of Crisco formula change...I decided to to gibe WBH house BC a try. But after 20 odd mintues of whipping, the consistency of the BC is super soft....almost like a whipped cream! Is it suppose to be like this? Has anyone given this recipe a try?
I was wondering will this kind of consistency hold good under fondant since I have to do a fondant covered cake tomorrow.
Any advice would be highly appreciated.
Thankyou so very much.
yes it will be super soft like whipped cream icing. I would not recommend putting it under fondant.
I love WB BC and yes, it's really very soft. I have not tried using it under fondant. I think it is too soft. But then again, if it's really cold where you live it just might work. I would recommend a "sturdier" BC. Have you tried using hi-ratio shortening?
I have used high ratio shortening and it does not make the frosting stiffer. I have used it with fondant accents and it worked fine but I did chill it first. If you make another batch try using only 3/4 or 1/2 cup of water. That makes it stiffer but it is still a very soft (and luscious IMHO) frosting.
I am planning to use the WBH buttercream for the first time on a cake I'm doing for next Saturday. I am glad to know that it tastes yummy and not to freak out if it turns out soft. I'll remember to try only 1/2-3/4 cup of boiling water, esp. since it's been so hot and humid here.
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