I have made a batch of SMBC for a cake due this weekend. The weather is suppose to be quite warm (90s). Can I add shortening to the buttercream to add more stability in the warm weather. I don't want the cake to melt.
AJust finished up dinner and am wrecking to make some of that lovely icing myself. Don't have access to that shortening where I am, so I just take care to keep it cool when I can. Ganache is the standard, but I like to get adventurous when I get a chance.
i added shortening once to mine although it was mostly butter with just a bit of shortening and i did not care for it-- in fact that's a tremendous understatement-- i spit it out --and gagged -- i know some other peeps use shortening in theirs and no worries --i'm just saying mine did not work-- at all --
so my suggestion is try a little and see how it does--
if the cake's going to be outdoors it might buy you a few degrees for a few minutes but all that stuff is gonna melt in the heat--
i keep my cakes well chilled and deliver in boxes -- in other words i keep them climate controlled -- and i use smbc with just buttah --
i'd use an american bc and add some flour for a high humidity icing--it's pretty secure -- if i had to have a cake to be held and served outdoors--
best to you
AI use woodland bakeries swiss buttercream and it's always a huge hit, it's made with 2 cups of butter and 3/4 cup shortening. Here's the link: http://www.woodlandbakeryblog.com/drum-roll-buttercream-is-here-tada/