Achieve A Light Buttercream That Holds Up Well In The Heat?

Decorating By themasterbakes Updated 29 Aug 2014 , 12:19pm by jchuck

themasterbakes Posted 27 Aug 2014 , 10:23pm
post #1 of 11

I'm in desperate need of a buttercream icing that's non-gritty, light as whipped cream, doesn't crust, holds up well in warmer temperatures, white in color, and is great for making huge flowers! My ideal buttercream would be made with high ratio shortening and no butter....and it wouldn't bulge out between the layers. I knew of a bakery who made such a frosting, but their recipe was a family secret. Somebody, anybody...please help!:(

10 replies
jchuck Posted 27 Aug 2014 , 11:33pm
post #2 of 11

AYou could try cooked flour frosting. Traditionally made with all butter, but you can substitute all shortening. I have, and it works well. Pipes great...I've made designs, although not piped flowers. But I'm sure you could. Here's the recipe I use. Follow exactly and you can't go wrong. Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ... leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

-K8memphis Posted 27 Aug 2014 , 11:40pm
post #3 of 11

i used this exclusively in the previous century ;) however i combined the sugar with the flour then i added the liquid -- no lumps ever -- wonderful icing

jchuck Posted 28 Aug 2014 , 12:02am
post #4 of 11

AI should have mentioned for me personally, I add meringue powder...but that makes the icing crust...something you don't want. And 1 cup of icing sugar just to make the flour icing a bit stiffer. But as I said, personal preference.

-K8memphis Posted 28 Aug 2014 , 12:09am
post #5 of 11

so you're two timing 

 

well, no, that's three timing :lol: 

 

probably freakin' awesome icing too

cai0311 Posted 28 Aug 2014 , 5:57pm
post #6 of 11

AI use Sharon's Sugar Shack recipe. You can find it on CC in the recipe section. It is exactly what you just described you wanted.

themasterbakes Posted 28 Aug 2014 , 6:17pm
post #7 of 11

Thank you very much!

Danilou Posted 28 Aug 2014 , 9:03pm
post #8 of 11

A

Original message sent by jchuck

I should have mentioned for me personally, I add meringue powder...but that makes the icing crust...something you don't want. And 1 cup of icing sugar just to make the flour icing a bit stiffer. But as I said, personal preference.

I use this icing too.I switched from SMB to this and love it! How much Meringue powder do you use and how do you add it? And is the icing sugar added as well as the other sugar and what does the Meringue powder do for the recipe? Sorry for all the questions!

jchuck Posted 28 Aug 2014 , 9:30pm
post #9 of 11

ADanilou Once I've whipped my butter and added the cooled flour/sugar mixture, I just add my meringue powder. About 2 tblsp. That was enough for me to achieve the crusting I wanted. Add the icing sugar after the addition of meringue powder. Sometimes I split the amount of icing in two. Add even more icing sugar to one batch so as to make it stiff enough to pipe flowers. I've even mixed 1/2 batch of this icing with 1/2 recipe of RI. It balances out the sweetness of RI, but great for piping borders...swirls...etc.

Danilou Posted 29 Aug 2014 , 8:35am
post #10 of 11

AThanks for that. I'm going to try it!

jchuck Posted 29 Aug 2014 , 12:19pm
post #11 of 11

AYour welcome Danilou Let us know what you think of it... :o)

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