Refrigerated Soft Frosting

Decorating By baf3472 Updated 2 Apr 2015 , 12:46am by Pastrybaglady

baf3472 Posted 2 Apr 2015 , 12:32am
post #1 of 2

Hi All.  I recently started making all my cakes for my restaurant after years of buying them from a bakery.  My cakes come out looking great and tasting great but i'm having a problem with the frosting.  The cakes we used to buy were kept in a refrigerated display and the frosting in between the layers always stayed soft.  On my cakes, they get hard.  I use mostly American and Swiss buttercream made with butter.  Is there a trick that bakeries use to keep their frosting soft in the fridge? Thanks 

1 reply
Pastrybaglady Posted 2 Apr 2015 , 12:46am
post #2 of 2

The secret is that you're using butter and the other cakes were probably shortening based.

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