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?
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.
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?
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.
your 8 oz of shortening is it by weight or do you mean 1 cup?
Yes, I do everything by weight in my SMBC, and all of my other recipes as well), much more consistent results.