I'm looking for foolproof recipes for super sturdy buttercream (preferably not too heavy on the crisco). Because of the heat lately, I've been having major problems with my buttercream softening. I simply need the buttercream to be piped onto a cupcake and for it to stay in its place.
I'm making 100 cupcake favors which will be sitting out indoors for 4 hours.
This is an all crisco recipe (which I know you said you don't prefer) but it's incredibly highly recommended, and I just used it (for the millionth time) last weekend at a Christmas In July picnic and my cupcakes sat in the mid 90's with no problem all afternoon.
Indydebis Crisco-Based Buttercream Icing
* 1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
Theres no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the sugar-splash factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
Indydebis Crisco-Based Buttercream Icing is the way to go if you need it to hold up in the heat. Try it....I bet you will like it even though it crisco based.
I used the same one as mandyloo for my husband's 30th b-day party. It was on a BOAT on a lake in 100 degree weather! They did wonderful!
I also made a cake with a second batch of the same icing but took out some of the crisco and although it stood, it had a wet look to it (sweating?).