Adding Fruit Puree To Whimsical Bakehouse Buttercream? Not Imbc Version.
Decorating By RebecaR Updated 22 Jun 2013 , 7:55am by RebecaR
Hello everybody, I was wondering if it is possible to add fruit puree to whimsical bakehouse buttercream. I would normally use Swiss Meringue Buttercream but due to California's cottage food law, my buttercream is not approved by my health department. 
I have added fruit puree to my swiss meringue recipe before and it has held up beautifully. Is it the same for whimsical bakehouse buttercream? 
I have read many reviews that whimsical bakehouse buttercream is less sweet compared to other shortening/butter based buttercreams. Would the texture and sweetness level be comparable to that of Swiss Meringue Buttercream?
Thanks, Rebeca
I love the Whimsical Bakehouse buttercream recipe. It is a whipped, very light texture and is more similar to a meringue buttercream than an American buttercream. I don't see why you couldn't add some fruit puree but I would start out with a small amount and maybe use an emulsifier or flavoring to enhance it. That buttercream is so light, the puree may make it separate. Maybe try out a small amount?
Not much help here but good luck!
Thank you rjcakes!! I appreciate your response. Is the buttercream as sweet as swiss meringue buttercream? I like that you said it has the same texture and lightness. I've gotten used to my buttercream and I'm hoping to find a buttercream that as close to swiss meringue buttercream as possible.
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