Buttercream In Humid And Hot Weather

Decorating By ksy.bakes

ksy.bakes Posted 6 May 2015 , 9:45am
post #1 of 1

I am a amateur baker and recently, I started making frostings. However, I live in Singapore, where the weather is really hot and humid and the average temperature is around 29-30°C in the day.

When I make buttercream, it will only mix until soft peak consistency - not pipeable AT ALL.

I researched and found out that shortening, meringue powder, or a Swiss meringue buttercream can be used for a more heat stable frosting.

However, shortening is not readily available here and I am turnt off by the raw egg whites in the Swiss meringue buttercream. (I know it won't make me sick or anything but still... )

What are some ways to solve this problem without shortening, raw egg whites and making the buttercream in a air conditioned room? 

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