How can I make my SMBC more stable in the heat? I already use about 60% butter, 30% margarine and 10% shortening. I have tried many methods but it doesn't seem to help.
When I first started out making it I would cook the egg whites and sugar and whip it immediately after it was done cooking.
A couple years ago in my research I read that you could cool the egg white mixture overnight, then cream the butter and add the cooled egg whites. This worked for a little while, but for some reason started separating/ curdling.
I am now making it by cooling the egg whites before I whip them. I then switch to a paddle and add the softened butter (the weight would be too much for a whip) The issue with this is that the buttercream is really yellow. I can cream it longer but then it gets really soft and unstable.
Does anyone have any advise? I deliver a lot of wedding cakes in the summer in my air conditioned car and sometimes the heat makes me nervous. Especially if the venue is warm!
You can use hi-ratio shortening, and adding cornstarch and extra meringue powder should help, but I’m not sure about ratios.
deliver your cold from the fridge cakes sealed in corrugated cardboard boxes
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