There is currently a problem with the email notification system on cakecentral.com
We are aware of the problem, and we are working on it.

Cake Decorating Forum

What frosting do you recommend

CakeCentral.com Forum Index » General

Author

Message

KSabatano
Regular Member

Joined: Aug 14, 2007
Posts: 186

Birthday: Nov 20
Gallery Supporter Member

Posted: Wed Apr 30, 2008 11:20 am

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.

Thanks

Kim

Nominate me for the CC Member Spotlight!

KSabatano
Regular Member

Joined: Aug 14, 2007
Posts: 186

Birthday: Nov 20
Gallery Supporter Member

Posted: Wed Apr 30, 2008 12:21 pm

Anyone?

vteventrider
Regular Member

Joined: Feb 19, 2008
Posts: 112
Location: Sunny San Diego

Gallery Supporter Member

Posted: Wed Apr 30, 2008 12:27 pm

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
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: 68
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: 9669
Location: Hebron, IN
Birthday: Feb 14

Posted: Wed Apr 30, 2008 11:34 pm

Two (Crisco) b/c recipes for high heat & humidity. Smile

indybebi's b/c recipe:

http://www.cakecentral.com/cak.....Icing.html

High humidity b/c:

http://www.cakecentral.com/cak.....cream.html

Brite White (hi-ratio) frosting:

http://www.cakecentral.com/cak.....Icing.html

Everthing you ever wanted to know about hi-ratio shortening:

http://cakecentral.com/cake-de.....9731-.html

HTH

CakeCentral.com Forum Index » General

You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You can attach files in this forum
You can download files in this forum

CakeCentral.com Terms
Privacy Policy