I am looking for something that gives my frostings more holding power in this extreme heat. I have tried to substitute 1/4 cup of HR Shortening to my american buttercream frosting recipe but I feel it just gives me a greasy sweet frosting as opposed to that nice full bodied butter taste in my original recipe. I don't want to compromise on the flavor for a more heat resistance frosting. I was thinking meringue powder? Does anyone have any ideas or tips on what else I could use to stabilize the frosting?
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7/7/12 at 12:04pm