What the *!@# was that??? - Page 4

nhbaker. which reg. b/c do you make. so many different variations of that. i do love smbc and imbc . would you share what you use? tia

Thanks JanH! You're an angel! I always appreciate your info. By the by....since we are discussing frostings, has anyone ever tried decorating with Seven Minute Frosting? I used to use it many years ago and loved the fluffiness and not so sweet taste. I just wondered if it is decoratable? TIA everyone!

I will love to try it.. could you please share your recipe? thank you

I can't wait to try out the Charlotte's WCBC.

At my bakery, I've been using a 70/30 mix of of my Snow White Buttercream (recipe posted here in the recipes section) and Whimsical Bakehouse BC. People love it, and I can still smooth it with a paper towel and make all the decorations I need to make with it.

I did this cake with Seven Minute Frosting. It is possible, but it's too sticky to smooth, of course!

Thanks JGMB....your cake looks really smooth to me.....Very pretty!!!!

White Chocolate Buttercream

2 cups water

4 cups granulated sugar

about 2T cornstarch (note: the original recipe called for 3/4 cup, but when I did that, it just turned to a big gummy lump - I remade and just made a thick gel with the water/cornstarch mix)

2 pounds White Chocolate Candy Melts, Merckens or Genuine White Chocolate (Real chocolate will need to be tempered. I use Merckens.)

3 pounds butter (1 pound salted, 2 lbs unsalted), cold & cubed

¼ cup White Crème de Cacao (optional & alcoholic!)

2T vanilla extract



*This recipe can be halved with good results. You can use any color/flavor candy melts or chocolate. You can color, but it is advised to use candy coloring because of the chocolate content.



Mix sugar with 1 ½ cups water. Mix ½ cup water with cornstarch. Bring sugar water to boil on high heat. When your mixture boils, add some to the cornstarch mixture to temper it, then add the cornstarch to the sugar. Bring to a quick boil, then turn as low as possible. Simmer for 5 minutes. Meanwhile, put chocolate into a heat resistant bowl. (Break up chocolate if not in small pieces already.) Pour mixture over the chocolate and allow it to melt, stirring occasionally to prevent chunks. Cool to room temp, then add crème de cacao & vanilla. Strain into your mixer bowl and whisk in your butter, a few chunks at a time allowing them time to incorporate. If it appears to be runny (your emulsion broke) just keep mixing or put in fridge to chill and then rewhisk. You can also cool both melted chocolate, sugar/cornstarch mixture, and soften butter and incorporate in the same order without the time to cool or wait for the butter to work in.
If you refrigerate this icing it will set up ROCK HARD. You can then use a dough scraper to smooth any bumps or fill in any dips. At room temperature, it has a whipped cream consistency. I have used it under fondant w/o issue many times. In fact, this is the only way I've been able to get sharp edges and corners so far.

Thank you so much for taking the time to do this CakeMakar!!

I'll be using this first chance I get!

Hi everyone. I made this recipe (Charlotte's Whipped Cream Icing) with all butter and I was really happy with the results. It was just as Ceshell described it...sweet, but not too sweet and not as buttery as SMBC (but with the nice light, creamy texture of SMBC). I used it to decorate cupcakes using a petal tip and they looked great (Begonia-type). I usually use a BC recipe from this site (Serious cake's). The kid's love it and it is excellent for decorating, but I've been looking for something a little less-sweet. I tried SMBC and it was too buttery and not sweet enough for my taste and my kids and husband didn't care for it either. This icing got the thumbs up from the whole family and the ladies at Bookclub. Thanks so much for everyone's input, this thread has been very helpful!

Marsha

Thanks for posting your results on all-butter WCBC, CC friends! This is really great to know, as I'd much prefer to leave out the shortening altogether. I was just afraid that if I did so, the icing would fall off the cake .

thanks for the recipe cakemaker. I can't wait to try it.

Have any of you tried Toba Garret's French Vanilla Buttercream. It is fantastic. My question is how does it work under fondant. Once I fondant my cakes, I can't refrigerate, Never works for me, wondering if any of you have any feed back on it. It is very light, all butter, and not to sweet. Thanks for any advice!

Maybe it was a cooked flour frosting. It goes by other names, but this is what I use if someone doesn't like regular SMBC. It's made with butter but doesn't have a super buttery mouthfeel.

Yup, sounds like Bettercreme to me. It's like Twinky filling but won't melt in hot weather. Totally chemically made, totally!