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.
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.
http://www.cakecentral.com/recipe/6992/indydebis-crisco-based-buttercream-icing
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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