Buttercream That Will Survive 5 Hours At Room Temp?

Baking By jess605 Updated 28 Jul 2011 , 3:02pm by jess605

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jess605 Posted 28 Jul 2011 , 11:27am
post #1 of 10

I'm working on my son's 2nd bday cake and I'm not sure what buttercream to use. I usually use a buttercream recipe that has about a 2:1 butter to crisco ratio, but I don't think I'll have fridge space at the party and I think the cake will likely be sitting out for 5-6 hours (i think the place will have AC, but i'm not entirely sure, outside temps to be low 80s). The cake will be a two tier cake (farm theme) with gumpaste and fondant accents, but it won't be covered with fondant. I guess i'm worried about collapse and melted looking buttercream that is sliding off the cake.

Does anyone have a yummy buttercream recipe that crusts well and can withstand sitting inside on a hot summer day for an afternoon? I tried an all crisco recipe a few months back and I wasn't pleased with the taste (though maybe it would taste less crisco-y on the cake, i just tired it from the bowl).

A friend who does cakes suggested using a recipe with cornstarch added to help the cake survive at room temp.

Any suggestions would be appreciated! Thanks!!

9 replies
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leah_s Posted 28 Jul 2011 , 11:40am
post #2 of 10

Buttercream Dream from IndyDebi is what you're looking for.

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mmdiez10 Posted 28 Jul 2011 , 12:22pm
post #3 of 10

Definitely use Indydebi's buttercream.

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josilind Posted 28 Jul 2011 , 12:28pm
post #4 of 10

I dont use butter in my icing because I like for my cake to crust over so i can do drawings and work with it to get a smooth look - it holds very well..

recipe would be:

1 cup crisco, 1tsp of butter flavor, 2 tbsp of water, 1 lb of conf.sugar...i dont use salt either

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artscallion Posted 28 Jul 2011 , 12:32pm
post #5 of 10

I do a recipe that's a hybrid of Indydeb's and Toba Garret's. You get the stability of Deb's with the lighter texture of Toba's.

1 2/3 cups hi ratio shortening
2 teaspoons lemon juice
1 teaspoon flavoring extract (vanilla, lemon, almond, etc)
2/3 teaspoon salt
2 pounds confectioner's sugar
1 1/2 tablespoons meringue powder
1 1/2 tablespoons powdered dream whip
1/3 cup non dairy creamer (flavor of your choice...I usually use Italian creme)

Cream shortening on medium speed for three minutes.
Add flavoring and salt.
Gradually add sugar, one cup at a time.
Add meringue powder & Dreamwhip.
Add liquid and beat until light and fluffy (5-8 min)

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rpaige Posted 28 Jul 2011 , 12:38pm
post #6 of 10

I agree, Indydebi's frosting has been great - in the CC recipe section.

I recently made a cake and the recipient was to pick it up at a certain time in the morning. Six hours later she shows up (ARRRRG!) and the cake was still doing well. Georgia humidity is unpredictable but this recipe works well here.

Give it a try!

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cakesnglass Posted 28 Jul 2011 , 12:42pm
post #7 of 10

Artscallion may I ask why do you add lemon juice?? flavor?? thnks

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artscallion Posted 28 Jul 2011 , 12:57pm
post #8 of 10

Yes, for flavor. I often use it instead of lemon extract as I feel it has a more genuine lemon flavor, especially for adult cakes. I think lemon extracts generally taste like lemon lollypops. So I save that for kid's cakes.

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auntbeesbaking Posted 28 Jul 2011 , 1:02pm
post #9 of 10

I invite you to try the recipe I submitted called Extra Special Buttercream Icing. It has gotten rave reviews as you will see. We live in MI where we get the three H's - Hazy, Hot and Humid. This frosting does well and crusts beautifully as you can see in some of my photos that have the papertowel imprint for the background. This frosting is light, almost as smooth like satin and tastes amazing. All credit goes to where I got it from and I mention her in my intro. I don't think you'll be disappointed.

Good luck! I hope you enjoy your special day with whatever frosting you pick! icon_smile.gif

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jess605 Posted 28 Jul 2011 , 3:02pm
post #10 of 10

THanks for all the replies! I think i tried IndyDebbie's once before i thought it tasted really crisco-y. I never tried in on a cake though, just off a spoon. Does it taste good on the cake in addition to being stable in the heat?

Also, I'm pretty certain i can get hi-ratio at a nearby cake store. How improtant is it to use Hi-ratio and what are the benefits of using it as opposed to just using crisco?

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