I live in Arizona and I have been having trouble making Good frosting that will stand up to the heat. I want my own bakery So this has been a issue for me, I'm used to the Washington State Weather its a lot different from Arizona! but its my challenge to figure out but I thought I would come on here and ask for some help for any tricks or tips people can give me. I don't like the taste of Crisco frosting it's to greasy in the mouth and I heard that hi-ratio shorting is not like that so any help will work and thanks in advance for your help.
AI'm in AZ, but I use smbc all year anyways unless I need to use ganache. Since the ac is on, and on in the car, and on wherever I deliver to, the weather outside doesn't matter. Are your cakes going to be outside? If so, yes, try out a hi ratio recipe, like Sugarshack's. It's easily found on Google.
Do you get clients that have out side events that you cant use the SMBC or no I just want to be prepared.
AWhat is SMBC?
ASo what is the difference between smbc, imbc and SB ?
for the first 2 it is the method used in making them and the taste. What is SB?
Another cc/er lives in Indiana. She swears by her recipe she used for 30 yrs. Says she drives with windows down in van delivering and her icing doesn,t melt. It is on this site. Indydebi's buttercream icing recipe on cake central.(google this) hth
AZcouture can you use the smbc under fondant?