Summer buttercream?!


Question:

Summer buttercream?

Hi, Does anyone have a recipe or technique used to make buttercream frosting for cakes (particularly wedding cakes) made in the summer? I don't like using shortening and the recipe I usually use is just butter and swiss merengue. I'm afraid of the buttercream melting and getting gross on the cake if it's outside. Thanks!


Answers:
just make the buttercream a stiffer recipe and it will hold up longer, you will need to use the recipe with shortening, in order to get the stiffest consistancy.
recipe:
1 cup white veg. shortening(if you use the butter flavored the icing will have a slight yellow tent to it and you will have to use clear flavoring)

1 teaspoon flavoring(vanilla,almond,butte... or lemon)(keep in mind if the flavoring has a color, it will affect the color of your icing)

2 tablespoons of milk or water

mix all of that up(will be creamy looking, smooth)

add
1 lb. pure can confectioners' sugar(powdered sugar or icing sugar are the same)

1 tablespoon of meringue powder

and a pinch of salt is optional(i do add the salt)

mix all of this up it will need to be at medium speed, until thoroughly mixed.

when using a hand mixer only make one batch at a time.

this is the stiffest consistancy, if you want to thin it add more milk or water, not any more than a teaspoon at a time, it will make a huge difference.

DO NOT use icing made like cool whip, or whipped icing, it will melt. I have witnessed this and it does not taste good and will run like water.

I hope this helps, good luck.




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