Heat/humidity-Proof Buttercream Ideas
Decorating By lakecountrymommy Updated 3 Jun 2006 , 2:16am by butterflyjuju
What icing recipe do any of you use for hot and humid days? It will have to be on display for several hours at least.
bumping up...maybe I should wait until after the holiday weekend when more people might log on?
I use just hi ratio shortening, and lots of Meringue powder. no butter at all. Although I am still too chicken to have buttercream outside in the heat for hours, at least it holds up well in a warm room with a lot of people...man I learned it the hard way!
bumping up...hope more people will see this today.
Any recipes that are better for warm weather?
Thank you.
I used the Crisco only buttercream recipe last year for my daughter's wedding cake (the wedding was in August) The cake was outside at the beach for several hours and it was okay. I used the crusting BC recipe . . . lots of Crisco and meringue powder.
Leslie
I'm sure this question has been asked before. Does anyone know a link to help us out? I tried to search "buttercream" but it would take far too much time to sift through all the info to get the answers we're looking for.
Thanks again.
I use the combination of 1/3 tsp/tblsp of vanilla, butter and almond flavoring. Everyone loves it . . not too sweet!
Leslie
I've always just used the regular Wilton buttercream recipe (from their coursebooks...) using all Crisco instead of adding any real butter. I use the regular-flavor Crisco (not the butter-flavored), always mix up a double-recipe at a time, and for the vanilla extract I use half vanilla / half butter-flavor extract. And I sorta go heavy on the extract (I let the measuring spoons overflow a bit into the bowl... 
)
Everyone LOVES it! I don't understand it, but everyone just seems to LOVE this buttercream recipe! It has no Crisco taste, it's not too sweet... and it makes no sense to me, since I know others use the exact same recipe and don't like it as much, but... hey, it works for me! 
This weekend was our first taste of hot and humid weather and I used the all Crisco Wilton recipe but in addition to the vanilla added 1 tsp or each butter flavoring and almond extract. We all loved the taste and it held up fine.
I did try the whipped cream buttercream recipe last weekend and as the directions noted it really gives you a buttercream with the consistency of whipped cream, so it is very fluffy. Also, it has to be refrigerated, so it is not my first choice for hot, humid weather. Tasted great and will try it again when the occasion suits.
I use the hi ratio shortening, and butter and vanilla extracs and everyone loves the taste, its not so sweet and allows the flavor of the cake itself to come through...I personally don't like the slimy stuff Crisco leaves on your tongue, but I guess its just a matter of taste...
I use the all crisco also. I have found that if you cream your shortening and flavorings for 15 min before adding anything else in it that it helps cut down on that greasy taste.
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