Cupcake Nightmare

Decorating By stefi Updated 13 Mar 2006 , 1:24pm by gcc

stefi Cake Central Cake Decorator Profile
stefi Posted 11 Mar 2006 , 2:01pm
post #1 of 7

How do I make Icing or Frosting for cupcakes which will stay firm and won't melt in hot and humid weather?
Which ingredients and amounts should I use?
Many thanks for your help!

6 replies
reenie Cake Central Cake Decorator Profile
reenie Posted 12 Mar 2006 , 9:37pm
post #2 of 7

Have you tried crusting buttercream?

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PinkCakeBox Posted 13 Mar 2006 , 4:26am
post #3 of 7

I would half the butter in the recipe and add shortening since it won't melt as easily as butter.

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SarahJane Posted 13 Mar 2006 , 7:14am
post #4 of 7

You can use an all shortening recipe and add vanilla or butter flavoring to it, or use the butter flavored Crisco.

PieceofCakeAZ Cake Central Cake Decorator Profile
PieceofCakeAZ Posted 13 Mar 2006 , 8:45am
post #5 of 7

I agree with the sentiment that switching to an all shortening buttercream will help. Butter has a melting point that can start as low 88* whereas Crisco has a melting point of 106*. Some of the commercial shortenings have melting points over 115*.

You may want to add a little extra butter flavoring to help the taste a bit (I don't recommend 'Flavor Mill' Butter Flavor unless you like the taste of Butterscotch icon_surprised.gif )

Best of luck!

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stefi Posted 13 Mar 2006 , 1:15pm
post #6 of 7

Many thanks to all.
I already try half the butter and add shortening it did work much better thumbs_up.gif so it seam Ill get there eventually.
I appreciate all your advices.

gcc Cake Central Cake Decorator Profile
gcc Posted 13 Mar 2006 , 1:24pm
post #7 of 7

Hi Stefi,
I was wondering what shortening did you use for your icing because I can't get crisco where I am?
Can you give me the brand name?
Any help would be appreciated.
Karen

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