Ok heres the deal,
I'm having horrible problems with humidity. I'm not talking warm, hot weather I'm talking cold, freezing weather. Everyday the humidity is between 75-95% . It is not going any lower.
It causes havoc on my buttercream. Air Bubbles, Air Bubbles and won't stick to the cake. I have a dehumidifier which I can take down % to about 45-50%. Still not good.
So am I way off here on this question ... please don't laugh :)
If I can make my buttercream in a much lower % and not have any air bubbles.
,can I put it in the frig or freeze it until ready to use and it stay bubble free if the humidity is up when I"m actually working with it ?
Or will I be faced with maybe not the air bubbles but it not sticking to the cake because the humidity is high again?
I've read everything I can on line and I do all the things thrown out.
just till mixed
praying over it LOL
This is my recipe
1 cup butter
1 cup crisco yes sometimes I use high ratio
2 lbs C&H powdered sugar
and heavy cream to desired consistency
Anyone have any suggestions ?