Hello,

I am sure this question has been asked for many times. However, I tried searching for this recipe and I couldn't find a recipe.

I am so confused about the differences between the Whimsical recipe and Kayes recipe...I have the Whimsical one...but I would like to try Kaye's.

Could anyone point me in the right direction to gettings Kayes?

Many thanks,
Annette in AZ

Both of these recipes were posted under an earlier thread:

Kaye's Buttercream from The Whimsical Bakehouse

"People who think they do not like
buttercream have probably never had the real
thing. I think my Italian meringue
buttercream is just the best. It is stabel
enough to hold up for those summer wedding
cakes; it keeps well; it has a silky-smooth
texture; and it mixes beautifully with
flavors like chocolate, espresso, raspberry,
lemon, or hazelnut. We use 40 to 60 gallons
a week at the Bakehosue. Any leftover
buttercream should be stored in the
refrigerator and will stay fresh for up to 2
weeks. To use the chilled buttercream, bring
it to room temperature and beat at medium
speed in the bowl of an electric mixer until
smooth and creamy. To speed up this process
you can lightly reheat the buttercream over
hot water before beating. Tinting the
buttercream will not produce colors quite as
bright or pure as the House Buttercream
because the butter content imparts a subtle
yellow cast."

In a saucepan, bring to a boil:

1/2 cup water
2-1/4 cups sguar

Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.

After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:

1 cup egg whites (about 12 large egg whites)

Whip until stiff. They should be done when
the timer goes off.

With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.

Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:

1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces

When the buttercream begins to jump out of
the bowl, reduce the speed to low.

Mix in at low speed:

1 teaspoon pure vanilla extract

Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.


House Buttercream

6C confectioners' sugar
1/2 teaspoon sale
1 teaspoon vanilla extract

With a whisk attachment, add and whip at low speed:

1 cup boining water (3/4 cup on hot days)

Whip until smooth and cool.

Add and whip until smooth:

2 3/4 cups high-ratio or regular vegetable shortening

6 ounces (1 1/2 sticks) slightly chilled butter, cut into 1 inch pieces

Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume (10 to 20 minutes)

The buttercream will almost fill a 5 quart mixing bowl.

The book says that you can use regular vegetable shortening without affection the taste but that it will affect the buttercream's ability to accept color. It recommends using candy colors to tint buttercream if using regular shortening.

Thank you for the recipe....I can't wait to try it!

Annette in AZ