posted over 12 years ago

A question about buttercream iceing

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.

2 Comments

Valley Kool Cakes (well half of it~Tara) commented over 12 years 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

pearleescakes commented over 12 years 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