Indydebi's Buttercream- I Need Reassurance
Decorating By Thanksharla Updated 5 Jul 2010 , 5:48am by deMuralist
I am making a cake for our 4th of July party this weekend. I am using Indydebi's buttercream with fondant roses and star accents.
My husband keeps saying that because the recipe has crisco in it the buttercream is going to melt. Someone please tell me that he is wrong.
It is going to be 83 and humid
That recipe is very stable, but, as with ANY BC, you need to try to keep it cool as long as possible. Will you be able to keep it indoors until the last little bit? Or is the party gonna be at a public location for several hours? I ask, because some of my friends have their 4th parties at a park near a lake, while my family has a celebration at our home. It could make a difference.
That recipe is very stable, but, as with ANY BC, you need to try to keep it cool as long as possible. Will you be able to keep it indoors until the last little bit? Or is the party gonna be at a public location for several hours? I ask, because some of my friends have their 4th parties at a park near a lake, while my family has a celebration at our home. It could make a difference.
It is at our house. However, our AC broke and won't be fixed until Tuesday. So it is warm in our house. I will keep it in the kitchen so it won't be in direct sunlight.
Shortening, especially high ratio shortening, has a higher melting point than butter................so what would he like you to use in your "buttercream"????
Rae
Indy's recipe is a lot less likely to melt than buttercream with butter in it. Keep it away from steamy things...for example, use the vent hood fan when you're boiling water and don't run the dishwasher while the cake is sitting on the counter near it.
Summer before last I was living in an apartment with a broken AC...the coolest it ever got was about 85 degrees...and as long as i ran a dehumidifier, Indy's BC did fine, and so did fondant. When I wasn't using the dehumidifier, the fondant would start to melt.
I was going to stack, fill and frost the cake tomorrow (Saturday) but might wait until Sunday morning. What do you think?
Oh my 83 and humid would be like a cold front coming through for us. 
It's been 100 degrees + here for about 3 weeks or more. With 98% humidity being about the lowest. I would be thrilled for it to be 83.
Your icing will be fine. I delivered a cake two weeks ago to an outdoor event that I iced with Indydebi's buttercream. It was a three tiered birthday cake. The cake sat outdoors from 2 PM until 4:30 PM before it was cut and it didn't melt at all. It looked just as good when it was cut as it did when it was delivered. Of course it sat under a pavilion and not in the direct sunlight but it was still 100 degrees and the humidity was about 98% that day. Anyway...yes...your husband IS wrong.
My husband is the computer expert. When I need something done I give it to him and don't question what he is doing.
I am the cake expert (okay kitchen expert. Hubby doesn't boil water even). The minute he questions my work in the kitchen I remind him that I am the kitchen expert, he is the computer expert.
Unless your hubby has had tons of experience with Crisco, then what does he know! 
And you should tell him that too!
All said in a humoristic tone in case it did not come across that way.
All I can see is that he is wrong. Dead. Wrong.
After closing the shop, I told my hubby that I should have offered a money-back guarantee that my cake icing would hold up in any temperature. I am 1000% confident I NEVER would have had to refund any money! 
Hey indydeb, I hear such rave reviews about your icing. I just posted a question about my custom wanting cream cheese buttercream icing for his red velvet cake. Only one problem, the party is a BEACH PARTY! How would I turn yr recipe into a cream chesse bc and will it be ok at a beach party under a tent? TIA
http://cakecentral.com/cake-decorating-ftopicp-6869486-.html#6869486
first post on the 4th page is mamawrobin's version of indydebi's cream cheese buttercream. Have not had a chance to try it yet, but I can't wait.
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