Hi everyone! I have found, in the past 2 years of business baking, that most love creamier buttercream(50% shortening, 50% real butter in the recipe). However, it does not withstand higher heat and humidity. Does anyone use 2 different types of buttercream on and in a cake? For example, using a crusting buttercream on the outside, and a softer buttercream on the inside? Just curious...thanks so much everyone!
One of the reasons I’ Replying is to move this up out of all the spam Why not? :) Of course it can be done that way if you & the client like it that way
I would not do that — too lazy — i don’t even crumb coat — why ice the cake twice right?
i do make more than one bc sometimes one to decorate with and the other to ice the cake — but not to fill it —
that’s just moi
but i’m already using Swiss meringue bc to ice the cake and I often use fruit and special fillings anyhow —
there’s nothing wrong with doing that though
Sure, but whatever buttercream you use inside will still be affected by the heat and humidity. This can cause slippage if it melts too. You might want to use a high ratio shortening buttercream recipe as high ratio shortening can withstand a higher temperature.