It's so light and fluffy....like a whipped cream, but it doesn't crust. I used them for cupcakes so I can't say what it iwll be like to decorate a cake. What is the preferred buttercream for decorators - crusting or non-crusting? I've only ever used crusting recipes and wondered how smooth you can actually get a non-crusting BC.

ok...please clue us in.

and what is the recipe for this new fluffy whipped cream like BC????

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for crusting, I use IndyDebi's

http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing

Hi Doug - nice to see you! It is the Whimsical Bakehouse Buttercream recipe. It's "new" to me, but I think it's been around forever. Honestly, one of the things I hate about BC is that it is gritty. With this one, it is sooooooo smooth, but like I said, it's a non-crusting recipe. Do you prefer crusting BC when decorating cakes?

crusting vs non crusting is an entirely personal preferance, and depends on your skill set. non crusting can be just as smooth of crusting, if you have the techniques down just as well.
i stick with crusting cause its what i know!
xx

thanks for the link.

considering that I prefer fondant, its' what ever works under it.

Right now that's IndyDebi's. I beat it for like 20 min. and it comes out very smooth and fluffy.

Gearing up to try ganache (how could you go wrong with chocolate?!)

At some point want to try the meringue style BCs.

put as my BC piping skills stink -- fondant is just much easier!

Thanks Brincess_ B and Doug. I'm looking forward to trying the non-crusting on a cake, but am not getting my hopes up on getting it as smooth as my crusting BC.

I tried IndyDebi's recipe last year, and it's nothing like this as far as light and fluffy. Maybe I didn't mix long enough, but I generally go for 15 to 20 minutes. I've tried several BC recipes and none compare to this one as far as "grittiness" goes. It's by far the smoothest BC I've had, and not as sickenly sweet as my usual crusting BC recipe. I'm gonna ticker with my crusting recipe to see if I can get it SMOOTH and non-gritty.

Wow, you think fondant is easier? I'm a nervous wreck covering a cake with fondant, which is why I stick with BC...LOL. I've heard great things about ganache, but have not tried it yet. someday!

The Whimsical Bakehouse buttercream is perfect for cupcakes- light and fluffy. That's my go to BC for cuppies. For cakes I use Sugarshack's crusting BC.

I can't make a crusting bc work at all. I had a meltdown on here a few weeks ago. I soooooooooo prefer a non-crusting.

It's just what I'm accustomed to.

Leah,
How do you get the frosting to be smooth when you use a non-crusting? What procedure do you use?

I just looked at the recipe. That's alot of water. Is it thin?

Need to clarify: that's 2 3/4 cups of hi ratio and1 1/2 sticks butter, right?

I thought someone said in a reply that it was all hi ratio.

for the non crusting buttercream like SMBC I put it in the fridge to harden then I use the hot spatula method, it comes out really smooth that way.

Trixy,
Isn't that a great recipe? It's been my go-to frosting for a while now. I could eat it by the bowlful. The chocolate version tastes like mousse. And I love the Whimsical Bakehouse books, too.

By the way, I don't use high-ratio shortening, and it works just fine. (I have never used high-ratio shortening, so I have nothing to compare it to.)

Yes, I use Crisco and Baker's Semi-Sweet Chocolate Squares. And I eat it like mousse.

I'd like to try it...thanks!

Cutthecake, I can't believe I hadn't tried that recipe earlier. I stored it almost a year ago and I just got around to making it. It is my FAVORITE!

I'll have to check out their books. This BC is amazing and is definately something I am going to use a lot! That's good to know about the chocolate version. I can't wait to try it. Do you add the melted chocolate when you add the hot water?

I exclusively use WBH icing for all my cakes..It smooths like a dream but is non forgiving if you bump it or get a finger in it.That's all I use and my customer's love it because it reminds them of whipped bakery icing.I haven't used a crusting BC in years...The chocolate version is nice also but get warm faster than the white.I also use crisco and it works great too!

I do not add the chocolate with the hot water, but I guess that would work if the chocolate is still warm. I usually let it cool, then add it with the other ingredients.
Did I mention that I eat it like mousse?

Sounds like I need to try the WBH recipe.

I had hesitated before, because I'm really happy with IMBC, and because the fat-sugar ratio looked awfully high in the WBH recipe.

If I'm reading it correctly, there's 3 and a half cups of fat and 1.5 pounds of powdered sugar. Contrast that with, say, IndyDebi's, which has about 1 and a third (I think) cups of fat and 2 pounds of powdered sugar.

Still, sometimes a recipe that reads like it would be terrible actually tastes wonderful. Gonna try it.

Anyone have an idea of how it stands up to heat and humidity? That's the biggest drawback for my IMBC.

Here's my confession: I made this recipe this weekend for the first time, and it tasted fabulous (straight from the bowl). But it was so light in the bowl (I didn't spread it on the cake) that I added several more cups of powdered sugar and RUINED the consistency. I hoped it would make the frosting firmer, but instead it had the opposite effect. I had to throw it away!

I've only used crusting buttercream in the past, so I have a (perhaps silly) question. Will this hold up sufficiently once it's on the cake that I could put decorative fondant cutouts on it?

So I'm thrilled to see this thread. Gives me hope to try again!

I have not had problems attaching fondant pieces to this frosting. Just stick 'em on.

Thank you cutthecake! Now I will try again this weekend.

Thanks for all the tips you guys! This advice is just in time for my cupcake project for this weekend. I'm definitely gonna try this one tonight. You guys rock!!!