Heat Tolerant Icing Options Without Powdered Sugar?
Baking By bkhomemaker Updated 26 Mar 2018 , 3:58pm by SandraSmiley
I've agreed to bake a wedding cake for friends this summer and I'm tearing my hair out trying to decide on an icing. This will be a 3-tier cake served at an outdoor wedding in August in upstate NY. The cake will be cool/cold when it's set up, but will sit out for several hours before being served. It will most likely be in the 80s or higher, and there's a good chance of humidity.
I've read a bunch of forums here (and on other sites) and most people seem to recommend a shortening and powdered sugar based icing with dream whip or whipped topping mix. I'm fine with the shortening and the dream whip, but I hate American buttercream and definitely don't want to use a recipe that calls for 2lbs of powdered sugar.
What other options do I have?
I've read that I can swap a portion of the butter in SMBC for a high-ratio shortening, but is there any other way to make SMBC more heat stable?
Is it possible to add Dream Whip to SMBC to stabilize it like the indydebi recipe?
What about adding cornstarch? Would I need to heat the cornstarch with the egg whites and sugar? Or add after they're cooled?
Has anyone tried either of these methods?
What about a cooked icing like Ermine? Would that hold up better in the heat than SMBC? What if I substitute a portion of the butter for high-ratio shortening in Ermine?
Is German buttercream more or less heat stable than Ermine?
Are there any other options I'm missing???
Help!
Thanks in advance!
I can't help you as am in the same boat. Live in SC where it is HOT in the summer. Most bakers will not do a cake in summer that will be outside. If you find a recipe that works, let me know! The only thing that has helped so far is to make sure the ABC is put on cake at least 24 hours before putting outside so that it has time to set. Also, put thin layers on. As little as possible. Use water as your liquid, not cream. The only recipe I haven't tried is boiled icing. Good luck!
I don't think there is an icing in the world that will remain stable for several hours at 80 plus degrees, especially with high humidity, not even the dreaded, stablized ABC. I suggest the cake not be bought out until shortly prior to serving. Good luck!
all this stuff melts in heat and humidity outdoors in august for several hours if it's much over 80 degrees -- especially if not using abc -- I don't really see what's not to like especially -- if you can make a good one -- you can flavor it any way you want --
I would not consider using meringue based or the ermine icings --
you could use fondant covering
you could do dummy cakes
if doesn't make sense -- you want to push the conditions you're working under to the extreme but you want to eliminate the sturdiest most agile formula -- maybe you've never had a good abc --
you could add wondra flour to this -- about a quarter to a half cup per recipe -- it would hold well -- but not forever https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream but cake is cake -- and outdoor cake in summer should be brought out right before serving -- it's a trade off -- or put out dummy cake for the best security -- are you sure the insects and birdies will not be flying by if you set a sugary confection out for several hours in the summer?
what about a naked cake or near naked -- the filling could still weep but that might be a little easier to persuade to behave
I agree with -K8memphis, a near naked cake was the first thing that came to mine. At least there is a minimum of frosting to melt.
Quote by @%username% on %date%
%body%