Summer buttercream?!
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.