I recently got The Whimsical Bakehouse Book and decided to try Kaye's Buttercream, did I do something wrong because it taste like eating a stick of butter to me?
I was just about to try that BC. I dont know what it is supposed to taste like, but I would imagine it would be much less sweet and pretty buttery.
I just got that book too, and I think that it's an Italian or Swiss Meringue Buttercream-type recipe? Those are much more buttery than the shortening/sugar buttercreams.
I have not tried the Kaye's Buttercream recipe, but did make the House Buttercream that is on the page facing her recipe - and people LOVED it. It's fluffy and smooth, and at room temp, it's not grainy/suggary at all - very light! I think it's going to become my standard buttercream recipe.
(At least until I can master the IMBC/SMBC recipes anyway!)
And the Chocolate Butter Cake recipe came out great as well - I'm very happy with this book so far!
I made half of the recipe in the book and ended up adding one cup of powdered sugar to sweeten it alittle. I'm going to try the house buttercream recipe in the book, can't wait to try the cookies and cream filling.
I just got the book too! I haven't tried any recipes yet, but I'm in awe just looking at the pictures. Most of them have a glossy-looking icing, which must be the Kaye's icing.
My friend makes a buttercream that is very close to the house buttercream. It's soooo delicious.
Can't wait to try the recipes!
I use the house buttercream for all my cakes. Its a nice to work with and spreads easily. The only thing I did different was add double the vanilla. It doesn't have alot of taste on its own, but it tastes great on the cake.
I just made the house BC, and added seedless raspberry spread. It's very bland by itself, but the raspberry spread helped a lot.
I have never used my KA whip to make frosting until now. It's very interesting how much it fluffs up the icing. Most recipes say NOT to use the whip attachment, but I liked the results of it.
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