My Sweetex is no longer available! All of you who use hi ratio for your buttercream during the summer months...now that that it has changed to 0 trans fats, what are you using? I've heard the new Sweetex formulations are not at all the same and causing issues. I'm kind of freaking out here. It holds up so well in summer months and I'm not sure what to do now! Any advice would be appreciated!
I use all butter icings
Thanks for the response K8memphis. I use those too, but during the 90 degree plus heat in Indiana when I need a heat stable, solid buttercream for an outdoor wedding, I resort to hi ratio. Makes me so nervous to use all butter icings in the summer heat...
i'm not a fan of outdoor cake tables -- i tended to talk my brides out of outdoor displays -- you can add wondra flour or cornstarch to give icing more body -- 1/4 cup per batch or so
Remember the good old days when we used Crisco for making pure white buttercream? It still works, maybe not quite as smooth as high ration, but it works, none the less, and has approximately the same melting temperature.
Thank you, SandraSmiley! That's what I needed to hear! I used to use Crisco, but that was prior to the removal of the trans fats.
Like you, I was inclined to panic, until I remembered that we did pretty amazing work with plain, old Crisco, lol. I do prefer butter, if temperature is not a factor and absolute whiteness is not required. Good luck, HannahsMomi!
Thank you so much! I am just a creature of habit and change is hard for me! Especially when I have something perfected! I will just take some deep breaths and continue on...
LOL, aren't we all! You got this!