Help I Going Buttercream Crazy
Decorating By barnes113 Updated 29 May 2010 , 9:07pm by sweettreat101
I'm new to baking and have my first cake due for 200ppl on sat, my problem is i'm in pa and it's be reallyyyyyy hot and humid lately and i the client wants buttercream no fondant at all, my question is, is there a really good buttercream recipe that crust well and also tastes good.
I saw Indydebi's recipe but it calls for Dream Whip and i have none and search everywere does anyone know any good subs, and also i see some recipes that call for flour and then some for meringue powder. 
Then i dont know how it should be stored, i made it and it seems to have broken, do i have to freeze it lol i'm going buttercream crazy.
As u can see i really need help thats in advance for any advice.
. does anyone have a recipe for it and what about wilton bc recipe is that any good. as far has holding up to hot temp
Sharon's recipe is in the recipe section here. I don't know about it holding up, but I think the Wilton recipe tastes terrible. You may get other opinions.
I hope you don't take offense to this, as none is intended, but I can't help but wonder...you say you are new to baking, but have a cake due this Saturday for 200. What kind of cake is it? It's really late in the game to start researching BC recipes, and a cake job of that size is really ambitious for a first order.
I love SugarShack's recipe as well & all her ingredients are able to be found in grocery stores.
SugarShack's b/c uses Sweetex (hi-ratio) shortening which isn't carried in grocery stores - but is found in cake decorating, restaurant supply stores or special ordered from GFS (Gordon Food Service) or online. 
Link to SugarShack's b/c recipe (for different size batches):
http://cakecentral.com/recipes/?s=sugarshack
HTH
I use Indydebi's recipe. It holds up very well to the heat and humidity. It was 95 degrees here yesterday and the cake that I made for the end of school celebration held up great.
I'm sure Sugarshack's is great as well but I've never tried it. Actually any all shortening based buttercream would probably hold up to heat & humidity. Shortening has a much higher melting point than butter.
I had the same problem, until I tried Indys, OMG!!!! I have even bumped the cake after its done, and not a dent in it...lol, Ive put it out in the heat of upper 90s and humidity high...still good....it crust every good and hard, and yet keeps the cake soft and moist and Ive gotten excellent reviews for her BC, that it taste wonderful!!!!
THANKS INDY!!!!!!!
I found Dream whip at Walmart, Krogers, Randalls, Food town all in the jello or suar aisles...very top shelf, of course where I cant reach, Im 4'9 1/2"....lol
I really like Sugarshack's BC but it is so hard to get the Hi Ratio shortening. They won't ship it to FL in the summer and it is expensive. There are no supply stores in my area anymore so I am going to try Indidideby's BC this week. I hope I like it.
I got this recipe from a cake decorator in Maryland. It is the only one I use. It is a crusting icing and holds up well in humidity and heat. 2 pounds powdered sugar, 1 1/2 cups hi ratio shortening, 1 stick salted butter, 2 tablespoons clear vanilla, 1/3 cup water. Whip for 5 to 7 minutes.
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