A friend asked me to do cupcakes for her wedding in early september. The wedding and reception are outside. What frosting do you recommend that will hold up well to the heat? Recipes would be appreciated.
I would stick with a firm BC that does not have butter so it won't get to soft.
Try 1 cup shortening (I like sweetex) to 1lb powdered sugar, to about 3-4 Tspn of liquid and some flavorings. You can play with it from there.
Or maybe something like Pastry Pride or Dreamwhip might hold up but I do not have experience with those so hopefully someone else can answer about those.
DIYDiva Newbie
Joined: Jun 20, 2007
Posts: 11
Location: Middleburg, FL
Birthday: Jan 21
Posted:
Wed Apr 30, 2008 12:32 pm
I say buttercream with a lil stiffer consistency. I just use the Wilton Buttercream Icing recipe. You could add whatever flavorings you like, this is just the general recipe. Hope this helps!
Makes double batch
2 cups shortening
2 tbs of meringue powder
2 tsp of vanilla flavoring
2 lbs of powdered sugar
6 tbs of water for thick consistency (add additional tbs for desired thinner consistency)
MegWinn Junior Member
Joined: Jun 01, 2007
Posts: 54
Location: Northern California
Birthday: Jun 27
Posted:
Wed Apr 30, 2008 12:45 pm
I would agree to use a non-butter "buttercream" When you buy meringue powder I think there is a recipe for this in the can. BUT I would suggest you use your current buttercream recipe and then substitute the crisco for the butter, add butter flavoring, and add meringue powder for added stability. Good luck.
JanH Forum SuperStar!
Joined: Mar 09, 2006
Posts: 9054
Location: Hebron, IN
Birthday: Feb 14
Posted:
Wed Apr 30, 2008 11:34 pm
Two (Crisco) b/c recipes for high heat & humidity.
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