I am living in a hot & humid country where the temperature can rise up to 33 deg celcius. Can anyone out there who ever did the Crusting Buttercream give some advise to me...
Can the crusting BC crust in this kind of temperature? I prefer to use Butter to Crisco 1:1 instead of all crisco due to the taste, no matter how much flavour I poured in.....
I will only do all crisco buttercream here in the summer. (in fact, I do it most of the time - the recipe I use folks love!) I will also use "Stay Ice" if I know it is going to be extremely hot and/or humid. I did a huge wedding cake that sat in 90 degree temps for several hours and it held fine - and tasted wonderful. I got a LOT of compliments on that cake.....it stayed looking pretty right up till when they cut it.
Not at all...
1 - 1/4 cup crisco
2/3 cup water
4 Tablespoons meringue powder
3/4 teaspoon popcorn salt (dissolved in the water)
1-1/2 teaspoons almond extract
1-1/2 teaspoons clear vanilla
12 cups powdered sugar
Beat the water and meringue powder till stiff peaks form. Add 4 cups of the sugar, then add the crisco alternately with 4 more cups of the sugar. then add the extracts and then graduallly add the remaining 4 cups of sugar. Beat at low speed until well blended.
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