Sharon Zambito's Chocolate Butter Cream ???

Decorating By Mikel79 Updated 11 Aug 2011 , 1:16pm by Mikel79

Mikel79 Posted 10 Aug 2011 , 9:21pm
post #1 of 4

Hi Cakers!

I always use Sharon Zambitos regular BC recipe. It calls for Hi Ratio Shortening.

Well, her Chocolate recipe calls for some butter in addition to the Hi Ratio. I live in Atlanta GA. The Hi Ratio holds up great in humidity and hot weather. However, BUTTER DOES NOT!

I am worried. Has anyone tried this recipe in hot or humid weather? Is it not stable like the regular BC?

Thank you!

Michael

3 replies
rpaige Posted 10 Aug 2011 , 9:55pm
post #2 of 4

Micheal, I also live in Atlanta and tried that recipe. It was not very stable in the heat and I was a nervous wreck watching my bc get softer and softer. With that being said, I'm not an experienced baker and I'm sure you are. It could have been something that I did wrong and you will get it just right.

Hope this helps! Good luck!

cocobaby Posted 10 Aug 2011 , 9:56pm
post #3 of 4

I made it a few month back for a groom's cake and didn't have any problems with it but it wasn't 103 degrees as it is now. (I live in East Texas and it is very hot and humid). I can say that it tastes delicious!! In the back of my mind I was hoping it wouldn't crust up so I could eat it all!

Mikel79 Posted 11 Aug 2011 , 1:16pm
post #4 of 4

Thank you !

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