Hello!
I have to make a cake for a picnic at the park this weekend in Los Angeles which means it going to be super hot and i'm looking for a buttercream recipe that will hold under heat. The cake will be covered in fondant and so I also dont want it to slip off.
I've heard IMBC or SMBC are very resistant to heat but I've never used ether and I'm not sure how tricky they are to make/use. I was just planning on using a regular buttercream and hoping the cake can stay refrigerated for as long as possible. Any suggestions/ideas?
Thank you!
Octopus =)
(sorry for the long winded e-mail)
Hello!
I have to make a cake for a picnic at the park this weekend in Los Angeles which means it going to be super hot and i'm looking for a buttercream recipe that will hold under heat. The cake will be covered in fondant and so I also dont want it to slip off.
I've heard IMBC or SMBC are very resistant to heat but I've never used ether and I'm not sure how tricky they are to make/use. I was just planning on using a regular buttercream and hoping the cake can stay refrigerated for as long as possible. Any suggestions/ideas?
...it's been my finding that in fact SMBC, at least, is NOT very resistant to heat. 3 minutes in 85 degree heat and I was already seeing meltiness.
Crusting buttercreams made with shortening are going to be your best bet. Many people recomend Sugarshack's recipe or Indydebi's recipe.
double-post.
Actually Italian and Swiss buttercream are not heat resistant. Those are based in butter and they melt faster than high ratio based buttercream
If you want a heat resistant buttercream I would suggest you stay with a recipe that is base all in high ratio shortening
Edna 
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