I'm just wondering if I can still use butter - not half and half, but maybe 1/4 and 3/4 or 1/3 and 2/3 shortening to help combat the heat and humidity. I have tried the all shortening but my customers love the 1/2 and 1/2 flavor so I don't think they will respond very well to the all shortening version. I have tried many different recipes but none of them compares with the real butter taste. Is there any hope or do I just need to explain that "summer" buttercream is going to be different?!?!?
Thanks for any and all help!
Have you tried using hi-ratio shortening?? It tends to hold up better in heat and humidity, and with it ~ 1/2 & 1/2 during the summer months may be possible.......
I have tried hi-ratio (off brand that I can get in my area), but it changes the flavor - even with 1/2 butter. I am not able to get Sweetex or Alpine except online and shipping is a little high for me.
Do you use the butter flavoring at all? I always use all shortening and then vanilla and butter flavoring. It tastes great and I live in a super high humidity area. I rarely have any icing sliding....unless I get it too thick on the sides
I did buy some butter extract - or should I use the butter emulsion? I am going to try that next!