I just made the WBH House buttercream for the first time, I used it to frost a cupcake cake (in my photos), that slid on the cake literally, like butter. So smooth and silky, the texture was divine, yet I could taste the crisco, it had that lardy aftertaste. Not so good for piping decorations. Still, I loved how smoothly it went on the cake. Any thoughts?

I tried it for the first time on a cake this weekend and added more powdered sugar--it was so hot and humid and ac did nothing it seemed. I don't like the taste, but I know there is a ton of crisco in it. The family that wanted the cake loved it--even one person hates cake and he liked it. It is wonderful to work with and I was able to write and do borders with it easily. I try to blame knowing how much crisco and butter is in it on it not tasting good--no one else complains??? Your cupcake cake looks good!

I use this icing all the time as my customers love it..It reminds them of a whipped,not so sweet bakery icing.If you put the icing in the fridge overnight it really stiffens up especially for piping and roses etc...It is not a warm friendly icing....Keep trying!! It really is a great recipe!!

I've never made it....is the recipe here on CC???

I have made it and i dont really care for it. It had no flavor to me, and i had to add a lot of flavoring to give it any at all. I also like icing that crusts. I think that this icing would also not be good for this time of year, since my crusting icing id struggling when brought out in the heat, let alone icing that never sets up.

I made this for the first time recently, and I found I had to add more flavouring to it. I added a little creme bouquet, and it upped the flavour a bit.

I found that this icing tastes much better with the cake than on its own. It is beautiful to work with, I agree! So lovely, and smooth, just dreamy!

One suggestion I would make is to use high-ratio shortening in this instead of crisco. I think you would be much happier with the result - you don't get as greasy a texture at all.

The other variation I tried the next time I made it was to substitute 1 cup of icing sugar with 1 cup powdered brown sugar. This gave it a caramel-y taste and a lovely ivory colour. (Cupcakes in my pics) This also made a wonderful filling for another cake I did.

I will definitely make it again. But try it with the high-ratio shortening - I think you will notice a big difference.

Yes...Ashley it is definetly a personal preference..People either love it or hate it!!!

Wendoger....It is posted here somewhere in a link.try to search..I would find it for you but I am on my way out to take My kids to school....



Laurel

Here is a link to the WBH recipe: http://cakescanada.com/forums/viewtopic.php?t=66&highlight=whimsical

Thanks miriel!
...was just about to go looking for it