Hi all, can i use smbc frosting on cupcakes?? does it hold well in warm conditions?? im making them for an outdoor bridal shower in late june, pls advise
thanks in advance!!!
Depends on the temperatures where you are located. I use SMBC, but it never gets over 80 here (max max). Some decorators wouldn't like that for cupcakes since it doesn't rust and makes transport and setup more annoying.
so what would you suggest i use???
Well, we still don't know where you are located. Alaska or the equator?
sorry i live in toronto, ontario canada
I would think you'd be ok with SMBC in Canada, since you probably have similar weather to Kory. If it's warm that day, just keep them inside (maybe even in the fridge) until it's time to eat them.
Kory - it gets up to 80 in Alaska? Are you serious?
thanks for the info, the bridal shower will be in a tent outside so im sure they would be ok, now another question, (sorry im new to all of this!! lol) is smbc ok to be consumed by everyone, ie children and expectant moms??? im asking cause it contains raw egg whites, pls advise!! thanks in advance!!! if not, would bc be ok in these conditions??? thanks in advance!!
Don't worry. You cook SMBC - the egg whites will no longer be considered raw.
Just make sure that the egg/sugar mixture reaches 160 F. (Sorry, I don't know what that is in C).