Help!! Smbc In Hot Weather? Any Variation?

Baking By junny629 Updated 6 Apr 2012 , 12:31am by FullHouse

junny629 Posted 5 Apr 2012 , 6:56pm
post #1 of 6

I moved to the south not long ago. Before that we lived in England and I had been using SMBC without any problem. SMBC is not holding up well here in the hot weather at all. But I don't want to go back to using powder sugar frosting. I am wondering if anyone knows any trick to alter it a bit so it's more stable?? Or anyone has any frosting recipes that's good in hot weather?

5 replies
FullHouse Posted 5 Apr 2012 , 7:39pm
post #2 of 6

You can replace some of the butter with hi-ratio shortening. My recipe calls for 3 lb. of butter, I sub out 8 oz. with hi-ratio and it does well (in climate controlled environments). I'm in NC. HTH.

junny629 Posted 5 Apr 2012 , 8:27pm
post #3 of 6

Do you put in the shortening at the same time you put in the butter? Does it make a big different in taste?

I know I've read about hi-ratio shortening before but never actually bought it before. Is it something I can find in a regular grocery store or will I need to special order it somewhere?

Thanks

FullHouse Posted 5 Apr 2012 , 8:31pm
post #4 of 6

You put it in with the rest of the butter. You have to get it from a cake supply shop or online. If you order it online, do it before the weather gets much hotter.

junny629 Posted 5 Apr 2012 , 10:20pm
post #5 of 6

your 8 oz of shortening is it by weight or do you mean 1 cup?

FullHouse Posted 6 Apr 2012 , 12:31am
post #6 of 6

Yes, I do everything by weight in my SMBC, and all of my other recipes as well), much more consistent results.

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