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Winbeckler's Buttercream Icing - Thoughts?!?

post #1 of 5
6/18/12 at 3:01pm
Thread Starter 
Thinking about trying winbecklers buttercream icing for an upcoming outdoor birthday party. (95 out today) What are your thoughts on this icing? Is it stable in the heat? Also can I make it Monday for a Saturday party? Thanks in advance!!!
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post #2 of 5
6/18/12 at 4:37pm
I recently started using their recipe and mixing method and am happy with both. The taste is good and the mixing actually goes much faster than the traditional way. I do decrease the amount of shortening their recipe calls for because it just seemed like a LOT of shortening. I have also substituted other liquids for the water to add more flavor and it doesn't seem to adversely affect the outcome. If you haven't seen their video on their website it's worth a watch.
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post #3 of 5
6/18/12 at 4:42pm
Please pay attention to the note at the bottom of the instructions

http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm

because Winbeckler's specialty was figure piping not quite the same as covering a cake. To frost a cake the icing needs to have the larger amount of water added carefully at higher speed
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post #4 of 5
7/20/12 at 6:37am
I just made the 5lb ofconf sugar version today. It is very light and does taste more like whipped cream than the usual crusting buttercream. My batch came out a bit soft so will need to stiffen some for piping.
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post #5 of 5
3/24/13 at 5:28am

I love this for frosting and smoothing after doing the final whip.  I find that if I mix the 5 lb sugar batch, remove about 1/4 for piping before the final creaming, then go to town on the rest the consistency is better for piping.

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