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Whimsical Bakehouse Buttercream - Page 2

post #16 of 27
I would like to try the WBBC recipe, so if you should post it this weekend I'll be searching for it.
Thanks

Nothing ventured, nothing gained!
post #17 of 27
Quote:
Originally Posted by diane

o.k., someone please post the recipe for kaye's buttercream icing. i have a few customers who don't like their icing too sweet, but i haven't found an icing to my liking!



I found it online but I think someone should check just to make sure it's right.

http://food4.epicurious.com/HyperNews/get/archive_swap52701-52800/52724.html

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.

YIELD: 8 cups
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #18 of 27
I have to dissagree with whom ever said that you can't smooth the non crusting frosting. They are tricky to work with at first but they smooth beautifull with a hot knife. The icing I use is a non crusting, and its all I use for all of my decorating, from icing the cake to flowers to string work (you just have to get used to them). icon_biggrin.gif
post #19 of 27
this recipe is a swiss buttercreamm its what most of my cakes are made with... making flowers can be tough at first, but once u get the hang of it they come out very nice .. but i find with u keep mixing the colored buttercream it thickens up a lil
post #20 of 27
i just noticed she calls it a italian meringue when its the same recipe as our swiss buttercream.. go figure icon_razz.gif
post #21 of 27
Lisa - that is the correct recipe for Kaye's Buttercream. I've actually been using the House Buttercream which is

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.

This is VERY easy to make and very tasty!

Debbie
Hope your day is a piece of cake!
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Hope your day is a piece of cake!
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post #22 of 27
Quote:
Originally Posted by magentaa23

i just noticed she calls it a italian meringue when its the same recipe as our swiss buttercream.. go figure icon_razz.gif



Isnt all the buttercreams all the same recipe components so the only things that change is the actual method.

This is what I have read:

Italian buttercream requires a cook sugar syrup to soft ball stage ( 238 degrees) and then this is added to whipped egg whites heating them up so they cook. Then butter is added.

Swiss buttercream is when you cook the sugar and eggwhites together to around 160 degrees and then this mixture is whipped until light and fluffy. Then butter is addedicon_smile.gif

Then there is french buttercream wich I have never tried yet! lol
post #23 of 27
i'v worked with this buttercream the past 4 yrs... i honestly have to say i hate the taste... it reminds me of eating soft butter... however it frosts cakes beautifully
post #24 of 27
Thread Starter 
When I said it could not be smoothed, I guess I was talking about the viva paper towel method. Yes it does smooth wonderfully with a hot knife! icon_biggrin.gif I tried Kaye's buttercream and liked how it went on the cake as well. I was staying away from it because I thought it would be difficult to make, but it was very easy. I think I will offer this as an option, but it will have to be a little more expensive with all that butter in it!!! I didn't try flowers yet with it, just borders and some star tip work, and it piped beautifully.
post #25 of 27
This looks so good, thank you
post #26 of 27
Personally, I love the "extra special" wilton buttercream, with half butter/half shortening, a little whipping cream (I don't add as much as it calls for), and SALT - that's the best way I've heard to cut the sweetness. The Whimsical Bakehouse recipes are just too soft for my liking, and a LOT more effort.

When I want to make flowers, etc, I just whip up a batch of all shortening frosting (with cream and nice flavorings of course). That way, the cake tastes great, so you don't notice the shortening as much in a few flowers.
"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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"When you go in search of honey you must expect to be stung by bees." Kenneth Kaunda
i.e. Don't give up!
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post #27 of 27
Can somebody verify with me, is this icing similar to taste as Rich's Bettercreme? I used to buy this product in California, and since we moved I cannot find it. I have the feeling that the recipe for Bakehouse BC might have a very similar taste. It tasted like cool whip, almost.
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