Uggh! Frosting Melting - Please Help!!
Decorating By gingoreilly Updated 12 Jun 2007 , 2:31am by purplepansey
I am about to go crazy! I live in Dallas area where it gets really hot in the summer and it seems like all my cakes are melting. They look fine in the house and then I put them in the car, take them to my destination and they are cracked and the frosting is sliding down! I am so frustrated. I am lucky, most my customers are my friends and family, but still! Uggh. Do you think it is my buttercream? I use half butter/half crisco. Should I just use all crisco? And also..do you think it is the new crisco with no transfat? Please help, I have turned down cake requests, because I am afraid what will happen when I get them out of the car. I don't think I can take seeing another one of my cakes falling apart.
Thanks everyone!
Search for posts on the new trans fat free Crisco, that is most likely your problem. We are all having this problem, if we use Crisco. It is a nightmare! There are several folks who are working on finding a workable solution, but not much has come up yet. Wilton's test kitchen is even working on this, so far, they suggest adding a packet of Dream Whip to your bc to help stabilize, but I don't know of anyone who has done it.
We have complained to Crisco, but all they do is call back & say they are reporting it to the company. They have no plans to offer both regular & zero trans fat, at this time. Maybe if they get enough complaints....?
That's not stupid! If you don't know & don't ask, that would be stupid! Dream Whip is a powdered whipped cream substitute. It is sold at grocery stores (at least here in TX), usually with the cake mixes or pudding mixes, I think. My mom used it all the time for Jell-O pies, but I haven't used it in a long time. HTH!
Thank you Brenda. I figured it was the crisco too. But I also think the butter is messing things up as well. I am just going to have to play with my frosting before taking any more requests.
Thanks again for your help!
I am now feeling better. I just did a wedding cake and the icing started to melt before I arrived at the hall. I have been beating myself up trying to figure out what went wrong and all I can figure is the new Crisco formula. I have done cakes in South FL and MS in the summer with out AC and NEVER had a problem with my icing until now. I wish Crisco would go back. Has anyone tried Snowdrift shortening - if you can still get it? Has anyone tried the Dreamwhip addition? Does it change the flavor? I still have 2 more cakes for this month and really need some input! Thanks!
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