I have a really good chocolate frosting recipe. It's similar to the Hershey Cocoa recipe. It uses butter. My problem is that although it tastes wonderful, I believe the butter and coco combination is causing this frosting to just melt. If the environment is too warm, the frosting melts right off the cake/cupcake. I can't pipe any details with it because it just runs.
Can someone help me with this problem? I have a lot of people that love the taste of this recipe, but I can't do anything with it other than stick it between 2 layers of cake.
The recipe calls for 8 TBS of butter.
Can you post the entire recipe and the process for making it.
I have found that depending on the process, it can effect the frosting also.
I sub 1/2 the butter in my fudge buttercream with shortening. It doesn't affect the taste too much and makes it much more stable.