A Couple Frosting Questions

Baking By kaybray3 Updated 5 Aug 2017 , 4:02am by aldonza

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kaybray3 Posted 4 Aug 2017 , 12:38pm
post #1 of 6

Hi All!

I have a few questions regarding frosting. I'm in PA and we have humidity so obviously shortening is used in my buttercream. I have been using regular shortening (Cake Boss's recipe) and find it to be ok. I have always wanted to try hi-ratio shortening. Is it worth the price increase and does it leave a greasy feel in your mouth?

My second inquiry is this: Has anyone used Wilton's High Humidity Icing? Do you like it and can it be used on the upside-down method? This is my go-to method for smooth sides so I'd hate to not be able to use it.

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kakeladi Posted 4 Aug 2017 , 10:14pm
post #2 of 6

Sorry I have to say no to your ?s.   Just wanted to let you know someone has read your ?....but sorry I cannot help as I've never used that recipe, tried hi ratio or Wilton's icing.

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SandraSmiley Posted 4 Aug 2017 , 11:44pm
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I use Sweetex (the old formula) all the time and it does not seem any more greasy than Crisco.  As far as being worth the extra cost, unless you are a professional doing a lot of cakes, I would say no.  There is not that much difference.  I bought a 50 pound box, which I split with a friend, and it was actually about the same price as Crisco.

I have not used any remade icing, but there are some good recipes on this site for stabilized buttercream.  I don't have time this minute to try and find them, but will look later.

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MBalaska Posted 5 Aug 2017 , 12:03am
post #4 of 6

Edna De La Cruz has a shop in hot & humid Florida, google her recipe and see what you think.

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SandraSmiley Posted 5 Aug 2017 , 1:52am
post #5 of 6


Here is one of the recipes that are specifically for heat and humidity.  The other one (can't find the recipe) uses corn starch and flour to stablize the frosting.

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aldonza Posted 5 Aug 2017 , 4:02am
post #6 of 6

Totally worth it! I use Alpine icing shortening. So smooth and fluffy and absolutely delicious.

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