has anyone ever made this?

-if yes, how do you store it
-how long is it good for
-do your customer's like it/or do you only make it on demand?
-what are some good cake recipes it would go with

-LASTLY..... how well does it do for wedding cakes. I don't mean for the heat, but for stackable cakes...


tia
bo

Do you mean the house buttercream or Kaye's Buttercream?

Kaye's is an IMBC so basically all IMBC situations and rules apply to it.

I do not like the House Buttercream. The hi Ratio shortening gives it a greasy mouthfeel which I really don't like. Its also not nearly as sweet as a regular (like wilton) buttercream.

house buttercream..... it's one of those receipes that either you like it or you don't!!! I like it, but did have one friend that did not! The majority of the work friends loved it!!

i was just curious on all of the questions I had previously.

thanks
bo


oh and I didn't want a sweet bc, that was why I made it. I prefer the reg bc myself, but I did have a customer request some whipped icing. I used the sweetex and didn't find a greasy aftertaste (but that could be me too?)

thanks again

Yep, this is a funny thing about different types of buttercreams and other icings... Not everyone likes the same.

I make 100% Crisco buttercream nearly 100% of the time because I do cakes mainly for hispanics and they love that almond, sweet, buttercream taste and they love the texture.

I have occassionally made the meringue icing and my husband likes it but my mom doesn't and some others neither.

I have done the Italian Meringue Buttercream which I LOVE to work, a bit of pain to make, and didn't hear much about it (like or dislike).

I have made the meringe buttercream which is a cross between buttercream and meringe icing and its wonderful. But make it much but on special occasions, I will make it.