Melting Icing

Decorating By messycook Updated 13 Jul 2013 , 10:41pm by IAmPamCakes

messycook Posted 13 Jul 2013 , 8:24pm
post #1 of 5

AHi ive just joined, quite new to cake decorating, having problems with buttercream melting in this heat ( unusual for northeast England)

4 replies
kakeladi Posted 13 Jul 2013 , 8:52pm
post #2 of 5

Tell us what your recipe/ingredients are and exactly how hot it is. That will help us determine what to suggest.

messycook Posted 13 Jul 2013 , 10:12pm
post #3 of 5

AIts roughly 200g butter 500c icing suger tiny splash of milk and the buttercream is quite firm thanks

messycook Posted 13 Jul 2013 , 10:18pm
post #4 of 5

ASorry forgot to say in this warm weather i wouldnt dare take my cake icing outdoors 80degrees indoor roughly 60degrees, i had to keep putting cake back into fridge to firm up the icing

IAmPamCakes Posted 13 Jul 2013 , 10:41pm
post #5 of 5

AAdvice is received years ago from a baker was that icing should have 1 part fat to 4 parts sugar. That was in response to my question of 'why does my icing melt off my cake after sitting for a while?' In addition to that ratio, I suggest subbing high ratio shortening for a portion of the fat. That can help stabilize your icing if it's warmer.

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