Hello everyone! Would any of you have advice with making buttercream frostings in humid/hot weather?Recpies would also be greatly appreciated.
Two things to remember: have your cakes iced at least 24 hours before they are due. The longer the buttercream has to set up at room temp, the longer it will last in the heat and humidity, and do not use butter or milk in your recipe. I've found that crusting American buttercream with meringue powder added is my best bet for humidity. The only recipe I have not tried is a boiled one. My recipe is one cup of Crisco if high ratio shortening is not available, one bag of powdered sugar, 1 tsp of salt, and 1/2 cup water. Then I add flavorings of choice. Make sure the crumb coat is set and cake is really cool before beginning to ice. Also, keep cake at room temp...seems to help prevent some melting. Hope that helps a little!
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