Just got confirmation.
The reception is same location as the ceremon - a barn. There’s A/C but no insulation so it’s anyone’s guess how cool it will be.
It is supposed to average 83 degrees!
In a BARN!
Help please!
1. The top tier is going to have a whipped frosting. I think it’ll be like a cooked frosting. Because the groom doesn’t want frosting that’s too sweet.
i’m not being obtuse — just trying to narrow down what you’re after — by stabilize what do you mean?
whipped icing that doesn’t melt in heat?— doesn’t need refrigeration? both?
there’s a kosher whipped icing that doesn’t require refrigeration — it comes frozen — thaws to a liquid, you whip it up and I can’t remember the name of it —
does rich’s bettercreme need to be kept cold after whipping anybody — i can’t remember — but there’s another famous one I can’t remember the name of ...someone will come up with it — did it start with a ‘p’?
i checked google, can’t find it — i’ll keep looking...
pastry pride -- but maybe they stopped making it
I guess bettercreme is the new one but i'm not positive it can be left out -- someone will pipe up and tell us i'm sure -- but look for kosher products they will have non dairy icings -- which are more likely to able to be left out
but all that to say whipped cream is never stable meaning it can never be left out of the fridge -- so the definition of stabilized can be ambiguous -- when you see a recipe like "stabilized whipped cream" that means an additive was combined with cream so it doesn't get all melty after it's whipped -- but like I said, properly whipped whip cream doesn't weep or melt -- has to be fridged though --
if someone says 'shelf stable' then that means something that can be left out of the fridge and not become hazardous
So I’m trying to figure out how to make my buttercream more - heat resistant for lack of a better phrase.
That website I posted give some suggestions (like adding cornstarch) but I’d love to know what has successfully worked for others so I don’t waste batch after batch trying.
The too won’t be whipped cream but a whipped frosting - this is what I’m thinking.
https://cooking.nytimes.com/recipes/1016330-ermine-icing
Again if anyone has successfully done either of those (buttercream and a whipped frosting) that held up to heat well I’d love to know how you did it.
really don’t think a Swiss meringue will hold up well.
What K8 is trying to remember is Frostin’ Pride It is made by the same people who make Pastry Pride My X helped build their 1st facility:) The biggest problem is it needs to be eaten the same day iced or it becomes very weird:( And it might melt at that temp if there is humidity I think you’re best bet is going to be crusting b’cream probably Using all shortening & extra butter flavoring
Oh &BTW for anyone using either PP or FP do NOT thaw it It comes semi fzn in qt & 1/2 gallons just like milk. so you just spoon out what you need & whip away There is a learning curve to know when it is properly done— very hard to explain but it’s a slapping sound Once you learn to recognize that the mixer must be stopped like NOW:) Some people consider it less sweet but to me it’s just as sweet or more so than b’cream The chocolate version is sssoooooo good!
I’m going to make chocolate frosting so I think I’ll stick with vanilla for some flavoring.
questions (It has been forever since I’ve done a frosting with shortening).
1-Preference for shortening? One bakery i worked we used Spectrum shortening. I just don’t know how well it will hold up to heat.
2-Do you think there will be a big difference with a full shortening frosting or a half/half shortening/butter? I don’t want it to have a greasy mouthfeel.
AGES ago we used to use something called Princess White to cut the greasy texture of an all Crisco frosting. I can’t imagine what ingredients were in that!
Just found this -
https://www.yummy.ph/lessons/baking/stable-frosting-in-hot-weather
It’s about how a SMBC or IMBC are ideal for hot weather and good to pipe with.
Been a while since I’ve made those but they are delicious!
It’s going to be a chocolate frosting!
By the by yes - those cakes are enormous with 4” pans. I baked the layers for a wedding yesterday and for a 10, 8, 6” cake, it was 26# of batter!
Where I live our summer temps are usually no less than 90 ( like yesterday—already) & can go as high as 110 —with no humidity I used 1/2 & 1-2 b’cream for all my cakes & never had any melting problems I guess I’m so used to the taste I never noticed any greasy taste nor grittiness I LOVE my b’cream! Over the years I have tried several different ones but this is the one I used for the last 25 years or so “2 of everything “ found in the recipe section of this site
i’ve never heard of stabilizing ganache with gelatin — not saying it can’t be done — just saying never heard of it not to mention it doesn’t need to be stabilized imo —
ermine icing stays fridged although I did not check that particular recipe
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