71 Comments

Thanks tokazodo and sugarpixy! You both ROCK!!!!!

OMG! OMG! OMG!!!!!! This icing is really wonderful. The texture is great. The taste can be adjusted to whatever you choose. I used an almond- butter -vanilla mix. The cornstarch really made a huge difference in how it held up. It cursted without getting that “skin” that sometimes form when you use meringue powder. It held up all day long. It was exposed to heat….I had to wait outside the venue for a while, it still held up. I made three batches, which was more than enough for my 3 tiers. I used some the next day on a 9" square birthday cake. It was so light and fluffy & a very bright white. It can’t say enough about this. I love it…its my new icing! Thank you so much, sugarpixy, for sharing this!!!!!

So happy that it worked out!

I live in Idaho which gets hot but is dry. So I need it to be softer. Leave out the cornstarch?

Hi Bostonterrierlady,
just use more liquid add a table spoon at a time until you are satisfied with the consistency. I would leave the cornstarch in as it allows you to work with the buttercream longer and therefore get it smoother.

Loved it!!! Thanks for sharing.

AND, we have all the food processing machines here help you make them. Welcome to visit us: http://food-machine.org/ Thanks for sharing!

Thank you so much. I am so glad I saw your video. I live in Florida and am making a cake for an outside party this weekend and it is very hot and humid here right now. I am going to make your recipe. Do you have a chocolate recipe you can share? I want to use a chocolate buttercream on one of the cakes. Thank you so much again. You are wonderful!

wonderful tutorial!!! thank you!

Thankyou for sharing, you make it look so easy, very good video and tutorial. :-)

Thanks for giving the corn starch idea! Fabulous!!! :) I use BC to cover all my cakes, so this will truly come in handy!

What do you know Lori-Ann, you have a recipe for high humidity icing. Didn’t know it was here except another decorator posted on a recent post…“buttercream help”. I had forgotten about the cornstarch trick. I got taught that by my very 1st cake instructor about 25 yrs ago. Gonna ck out your video too. Faved. :o)

Thank you June!!xx

I saw this from the ‘buttercream help’ post too Lori-ann. Thanks for this, i will definately try this. I know it will be great cos all your cakes look amazing xx

Can i add nutella to this buttercream? Do i need to replace some butter or shortening to add nutella? How much?

Do you use butter in your beach cakes? Or do you switch to all shortening? I found your post very informative. Thank you so much.

Thank you for sharing! I know we constantly fight the heat and humidity in the southern US. I enjoyed your tutorial on smoothing buttercream, too. You don’t usually see a square cake, so yours was great!

thank you for sharing. Can you also share how to make fondant that can stand the heat and humidity?
Very helpful video.

Hi from hot n humid Malaysia! Can I use your buttercream recepi to pipe flowers with my new Russian nozzles? Will it be stiff enough to pipe the flowers well? Thanks in advance

I cant view the tutorial video on this..it says ..this video is private..
Help??

Could you please tell me the yield?