It Is So Hot My Buttercream Won't Come Together!

Decorating By ellavanilla Updated 15 May 2014 , 11:57pm by -K8memphis

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ellavanilla Posted 15 May 2014 , 11:14pm
post #1 of 4

I don't know how you do it in AZ or TX, because I struggled all night to get a recipe of French BC to come together. It was 106 yesterday afternoon, but I had the air on. 


anyway, it came MOSTLY together after rubbing ice on the bowl while it mixed. Finally, I dumped most of it out (I was making a triple batch) and added cold butter to it. It took a 1/2 of butter to get it to the right consistency. I was so frustrated!



Gotta finish it tonight. 150 cupcakes for tomorrow. Luckily I have plenty of cold butter in the fridge.


Any tips?

3 replies
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-K8memphis Posted 15 May 2014 , 11:44pm
post #2 of 4

if you ice cold cupcakes (if your regimen allows) you can help set the icing that way as soon as it's applied and counteract any more melting before its time

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MUDDY828 Posted 15 May 2014 , 11:55pm
post #3 of 4

I always use 1 C butter, 1 C Crisco blended well then add powdered sugar and whatever flavor is called for and something to thin it a bit. Has never melted and doesn't crust. As long as butter/Crisco measurements are the same you can make any size batch. Still has great flavor and texture. Give it a try.

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-K8memphis Posted 15 May 2014 , 11:57pm
post #4 of 4

well come to think of it--you have to keep french buttercream --the egg yolk kind-- refrigerated so yeah chilling the cupcakes before icing would help you out there

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