Help Please - Need Help With Icing

Baking By NamsKohli Updated 16 Mar 2011 , 6:44pm by d58daniels

NamsKohli Posted 16 Mar 2011 , 1:35pm
post #1 of 6

Hi everyone, I need help quite desperately. I have an order of 150 cupcakes for this Saturday and have already baked and frozen the cupcakes(50 each of chocolate, vanilla and strawberry). But am completely stuck on the icing part - I live in very hot and humid conditions and these cupcakes are required for an afternoon outdoors party! How do I get the icing on stay on and not drip off? I hate the taste of crisco and want to try and not use it in the icing? Is there any other option at all? Would greatly appreciate any help on this. Thanks

5 replies
CWR41 Posted 16 Mar 2011 , 2:24pm
post #2 of 6

What kind of icing did they order?

NamsKohli Posted 16 Mar 2011 , 6:06pm
post #3 of 6
Originally Posted by CWR41

What kind of icing did they order?

Chocolate ganache for the chocolate cupcakes, vanilla icing for the vanilla cupcakes & strawberry icing for the strawberry cupcakes. 25 of each flavor will be covered with fondant & 25 with respective icings. I just want to ensure am using the right recipes that won't 'melt' in the heat

CWR41 Posted 16 Mar 2011 , 6:21pm
post #4 of 6

If you're using real butter in your buttercream, butter melts around 82 degrees.

If it's hotter outside than that, you might want to consider using Crisco because shortening won't melt until it's between 98-117 degrees.

Sweet_Stuff_Cakery Posted 16 Mar 2011 , 6:35pm
post #5 of 6

Try adding salt to the crisco and mix it a long time. It helps cut greasy texture. Once I started doing this it became one of my most requesting frostings.

d58daniels Posted 16 Mar 2011 , 6:44pm
post #6 of 6

I read on CC about adding dry pudding mix to icing. I tried it last night and it seemed to make the BC taste better plus it didn't seem as greasy. icon_biggrin.gif

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