Need Advice On Buttercream

Baking By syarber Updated 17 Aug 2012 , 7:31pm by Lan42

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syarber Posted 17 Aug 2012 , 2:41pm
post #1 of 8

I have a wedding coming up in 2 days. The bride wants SMBC which isn't a problem because it was suppose to be an indoor wedding. Now they have decided to move it outdoors. With the heat I'm afraid that the SMBC will melt. I have talked to her about it but she doesn't want to a buttercream made with shortening at all. Is there a way to make the SMBC more stable? Or does anyone combine SMBC with another type of buttercream?


7 replies
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DeliciousDesserts Posted 17 Aug 2012 , 4:03pm
post #2 of 8

WOW! Not nice.

I do use some meringue powder but I doubt that alone will be enough to withstand the weather. I live in SC, & I ABSOLUTELY would not do a buttercream outdoor cake.

My best suggestion is to tape dry ice to the underside of the cake stand. That will at least buy you some time.

Sometimes, brides are silly. I would also have her sign a waiver stating she understands that you can not guarantee the cake will withstand the temperature conditions. I would warn her to cut the cake as soon as possible...especially when it starts to melt!

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Reyna Posted 17 Aug 2012 , 4:23pm
post #3 of 8

One other option would be to ask her if she would like it delivered shortly prior to cutting like a "grand entrance" kind of like when Buddy delivers his cakes icon_smile.gif that way you can keep it in the refrigerator as long as possible. I had that issue and the bride decided for us to deliver her 300 cupcakes during her ceremony so when reception started they were all there and got eaten up pretty quick. Good Luck... Other than that I just tell my customers 'THE ICING WILL NOT HOLD UP IN THE HEAT" You either keep the cake in doors or I deliver as late as possible. seems to work lol

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Lan42 Posted 17 Aug 2012 , 4:34pm
post #4 of 8

I am new to all this, can anyone tell me how to get white butter cream. Mine always has a tint of yellow then i have trouble getting a nice colour when i add food colouring. Thankyou icon_sad.gif

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pummy Posted 17 Aug 2012 , 5:23pm
post #5 of 8

You will have a tint of yellow from using butter. You can add white food color or use an all shortening based buttercream and clear vanilla extract for pure white.

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Lan42 Posted 17 Aug 2012 , 6:07pm
post #6 of 8

Thankyou for your reply so quickly, but i have never heard of shortening butter cream. Is this home made or bought ? Thankyou

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kazita Posted 17 Aug 2012 , 7:02pm
post #7 of 8

Shortening is just crisco of other brands if you can find high ratio ( usually found at a cake store) its expensive but makes your frosting is fuffy and silky

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Lan42 Posted 17 Aug 2012 , 7:31pm
post #8 of 8

Brilliant !!!! Thanks guy's for your help, i am 1 happy baker now icon_smile.gif

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