but could someone please post the WBH BC recipe for me. I've seen everyone talking about it. So I'd like to try it
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| Author: | Sugarbean [ Wed May 31, 2006 5:20 pm ] |
| Post subject: | Been asked before... |
but could someone please post the WBH BC recipe for me. I've seen everyone talking about it. So I'd like to try it
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| Author: | flourgirl [ Wed May 31, 2006 5:26 pm ] |
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sorry did no one respond to you before?? Here it is WBH House buttercream - can be stored in tightly sealed container up to 2 weeks in fridge. In bowl of electric mixer stir together: 6 cups icing sugar 1/2 tsp salt 1 tsp vanilla With a whisk attachment add and whip at low speed 1 cup boiling 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 oz (1 1/2 sticks) slightly chilled butter, cut into 1 inch pieces Increase speed to med high and whip until light and fluffy and doubled in volume about 10-20 minutes Will almost fill a 5 qrt mixing bowl Yield 9 1/2 cups |
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| Author: | cakefairy18 [ Wed May 31, 2006 6:03 pm ] |
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and just out of experience, sift a whole bunch of icing sugar and THEN measure out 6 cups, cuz if you don't, you'll send up putting in a lot more sugar than you need and it'll be gritty |
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| Author: | Sugarbean [ Thu Jun 01, 2006 8:54 am ] |
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Thanks Ladies!! Maybe I'm confused. But is there a popular icing recipe that calls for a little whipping cream?? I thought WBH had whipping cream. I guess I was looking for the icing that has whipping cream in it. Maybe IM? |
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| Author: | mini-cake [ Thu Jun 01, 2006 9:17 am ] |
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No italian meringue has no whipping cream in it. Its mostly whipped butter and egg whites with sugar melted down to a liquid form. |
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| Author: | flourgirl [ Thu Jun 01, 2006 9:19 am ] |
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you are speaking of Toba Garretts French Vanilla buttercream |
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| Author: | Cakes4Fun [ Thu Jun 01, 2006 12:39 pm ] |
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You're right flourgirl. Here's the recipe creativecakes. I have made it only once before but it is SOOOO YUMMY!!!! It tastes very similar to SMBC but I don't think it hardened as much after being in the fridge. French Vanilla Buttercream Toba's comments:"This is simply the most delicious icing ever. It tastes like vanilla ice cream. Use this icing when looking for something simular to whipped cream. Ingredients 1 1/2 Cups(345g) granulated sugar 3/4Cup(6floz or 180ml) milk 1 1/2Tbsp all-purpose flour 1/4tsp salt 1Tbsp pure vanilla extract 3/8Cup(3floz or90ml) whipping cream 1 1/4 lbs (567 g) unsalted butter, room temperature 1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in vanilla extract. 2. Pour custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until the mixture begins to thicken. It takes at least 7 to 9 minutes for the butter to be completely incorporated. 3. Put the icing in a plastic container with a lid and refrigerate. It will keep for 1 week in the refrigerator or freeze for 2 months. Note: Don't panic if the buttercream looks like cottage cheese. The more you beat this buttercream, the creamier it gets. Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months. Yeild: 5 to 6 Cups |
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| Author: | Sugarbean [ Fri Jun 02, 2006 9:33 am ] |
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Ok what is the icing that all of you use?? I know its not Wilton BC. Because it's gritty. Everyone keeps talking about their creamy yummy icing. Is it IM? or is it Toba's? I'm a PIA! 
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| Author: | Sugarbean [ Fri Jun 02, 2006 7:00 pm ] |
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No...and I'm not liken' the Wilton crap. So I'd like to try something that deco's the same, but tastes better. But is still cheap. Is there something out there that will give me everything I want??
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| Author: | cakefairy18 [ Fri Jun 02, 2006 7:47 pm ] |
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WBH works almost the same as wilton for decorating...probably can't make roses as good as wilton but sure tastes better and is cheap..i'd try it if I were u...you'll like it!!! |
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| Author: | stassy [ Sun Jun 04, 2006 7:40 pm ] |
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I made a half recipe of this yesterday to test out before I make my graduation cake with it. I used margarine instead of butter. It was super fluffy, almost like IMBC. Is that the way it always is? When I went to cut the cake this afternoon it all gushed out from between the layers. Maybe I made it wrong or something. |
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| Author: | cakefairy18 [ Sun Jun 04, 2006 7:45 pm ] |
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no its supposed to be that soft, but i never use it for filling b/c i HATEEE using BC for a filling...it's just a Me thing...I like using pastry cream...not sure why it did that though..was it out in the heat for a long time? |
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| Author: | choc-a-holic [ Sun Jun 04, 2006 7:46 pm ] |
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waht kind of margarine did you use? The stuff in the tubs has WAY more water than butter and is NOT a substitute for butter... you have to buy the ones in sticks... |
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| Author: | stassy [ Sun Jun 04, 2006 9:26 pm ] |
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I used Becel from the tub 
Next time I make it I'm going to use real butter, but I didn't have any today. The icing still tastes really good, but it's really runny. Hopefully next time it will work out. |
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| Author: | cakefairy18 [ Mon Jun 05, 2006 8:03 am ] |
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even if you want to use margarine next time, use the one that comes in sticks...it has a lot less water in it |
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