How To Get Smooth Butter Cream that Stands up to Heat and Humidity

Wow! Thanks so much I will give it a try! I live on the Outer Banks of North Carolina and I deal with the same issue!

-- Psalm 127:1 Unless the LORD builds the house, the builders labor in vain.

This is terrific, thank you! I’m in North Carolina, too, and we get some significant humidity here at times. (Not as high as your and tokazodo, but we also don’t get the pretty ocean!) Looking forward to giving this recipe a try!

I am going to try adding cornstarch I have weddings and I am always worried maybe this will help! =)

-- Ann-Maries Cakes http://www.facebook.com/pages/Ann-Maries-Cakes/262945553740371

Question though…do you use Meringue Powder with you cornstarch? I noticed it’s not in your recipe above but you did mention it in your video. Thanks so much for sharing!!!! xx

-- Ann-Maries Cakes http://www.facebook.com/pages/Ann-Maries-Cakes/262945553740371

Hi Ann- Marie, I only use constarch, it gives me a lot longer to work with the icing. Thanks for sharing this tutorial.

-- Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn

This may sound like a silly question, but what is IGA? Unfortunately I don’t have access to high ratio shortening so I have always used Crisco. What should I be looking for in a store brand that differs from Crisco? Thanks for the video, I look forward to giving this a try!

-- https://www.facebook.com/UdderlySweet

Hi Michelle IGA is just the store brand shortening we get here from the IGA supermarket chain, flavorite brand will work just as well, just make sure that it is all vegetable. I think most supermarket brand with trans fat work well.

-- Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn

Thanks! I appreciate your help!

-- https://www.facebook.com/UdderlySweet

Thank you for sharing…it gets quite humid here in Toronto too. We just had a heat wave for a few days here and I thought my cake was going to melt yesterday. I will definitely give this a try. THANK YOU for sharing your expertise and knowleddge!

-- ~Daniela xo www.facebook.com/itsacakethingwoodbridge

I think this is the perfect recipe for me, living in a hot an high humidity country (Suriname). Defenitely going to give it a try, however no hi-ratio shortening available, will try with local brand all-veg shortning. Thank you.

-- Cakes by AN

I’ve tried this recipe and technique and it works like a dream! Thanks so much for sharing Sugarpixy! Love your first tutorial! Can’t wait to see future ones!

-- Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com

Thank you for sharing, I also live in a high humid and hot area of the south. I will try your technique on my next cake.

Thank you for sharing. I will definitely try this, your tutorial will be of much help. Again thank you so much <3

-- https://www.facebook.com/perfectindulgencecakes

Thanks so much for sharing. Wish I had read all this before I crumb coated and added fondant to my cakes (3 tiers) today. What a nightmare! I used Fondx for my fondant and hated it. It was so difficult to get it right. I finally ripped it all off and just used the cheap Wilton fondant with some added cornstarch and it worked wonders. I was worried about the cumb coating, though, and wish I had seen your post. It would have saved me a lot of aggravation today.

-- Joy from RI

Hi Joy, i’m new to this sitehere but try a little tylose into your Fondx if you live in a humid warm climate like I do. Love the stuff- roll out on a blue mat and sometimes use corn starch if I want a piece I lift right off. Good Luck
Excellent video, thank you so much for sharing.