Will Imbc Under Fondant Be Okay In 80 Degrees?

Decorating By kathik Updated 22 Jun 2010 , 2:25am by kathik

kathik Posted 22 Jun 2010 , 12:26am
post #1 of 4

I searched but could not find a definitive answer to this question. I don't want the icing to melt under the fondant causing any issues (mishapen cake, etc.) I think the cake will be in a room that is between 70 and 75 degrees, but want to know if it will "work" okay up to 80 to be sure.

Anyone know if I can do this?


3 replies
Toptier Posted 22 Jun 2010 , 1:13am
post #2 of 4

It's a fine line. IMBC should be ok under fondant up to 78 F. Higher could cause slumping.

Loucinda Posted 22 Jun 2010 , 2:03am
post #3 of 4

I would not attempt that one.

I have a recipe from an old member (Mike) who used 1/3 of hi ratio shortning in place of that same amount of butter to make it more stable at higher temps. You may want to try that.

kathik Posted 22 Jun 2010 , 2:25am
post #4 of 4

Thanks. I think I'll try that idea Loucinda!


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