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A question about buttercream iceing

Blog entry by Christine posted 364 days ago 339 reads 0 times favorited 2 comments Add to Favorites

How can I make a buttercream iceing that wont melt so much in the heat. I keep my cakes forzen and the iceing chilled until Iam ready to start but that does not seem to be quit enough.

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View Valley Kool Cakes (well half of it~Tara)'s profile

Valley Kool Cakes (well half of it~Tara)

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291 posts in 559 days

#1 posted 361 days ago

I usually use a shortening based recipe when it is really warm, it is the butter that melts and sometimes in the heat just isn’t the best option. Or keep the cake chilled. Sorry I couldn’t be of more help

-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032

View pearleescakes's profile

pearleescakes

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12 posts in 359 days

#2 posted 359 days ago

I used to encounter the same problem since I’m from a country that has a very warm weather..yes you can put shortening and confectioner’s sugar to stabilize your buttercream icing.hope this will help :)

-- https://www.facebook.com/media/set/?set=a.316152991730539.86035.316152381730600&type=3#!/pages/Pearlees-Cakes/316152381730600

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