Easy Smbc With Half Shortening?? Stability In Heat??

Decorating By bterrill Updated 12 Jul 2020 , 1:31pm by jchuck

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bterrill Posted 25 Jun 2020 , 12:40pm
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I am currently using the easy SMBC recipe (Liz Marek). I refrigerate my cakes before pick up/delivery but as the hot summer months approach, would it be wise to switch to 50% butter and 50% shortening to make this more stable? Would it work? I've also read adding a bit of cornstarch to some buttercreams makes them more stable? Any advise? 

8 replies
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SandraSmiley Posted 25 Jun 2020 , 4:11pm
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I could not really answer your question because I've never made Liz Marek's easy SMBC.  I've made SMBC with all butter, but never used 50% shortening.  I've made American buttercream using all butter, half and half, and all shortening, which is the most stable in heat.  The cornstarch trick, I've heard of but never tried.

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rychevamp Posted 25 Jun 2020 , 6:18pm
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You can sub up to half shortening without any trouble. It's just fat, minus the water that's in butter. I wouldn't go more than that because of the flavor.

I've never heard of cornstarch in this type of buttercream, but I do add a small about of powdered sugar too my SMBC. I don't think the tiny bit of cornstarch in it really effects stability though. 

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jchuck Posted 25 Jun 2020 , 9:11pm
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Good advice from  rychevamp. And the addition of cornstarch does work, as I have tried it. 

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crnewbold Posted 8 Jul 2020 , 1:15pm
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Do let use know what you did and how it turned out.  I'm always looking to learn from someone else's experience.

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MamaGeese Posted 11 Jul 2020 , 12:00pm
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In GA humidity I always dread summer. I've never tried it, but seems adding cornstarch might give it a weird mouth feel. I use a stabilizer called "whip it" 

(Get it on Amazon) in all my cream cheese frosting, gives it a little more body. In the summer though I do go half and half with butter and Crisco., and it's still a battle. Even fondant droops in our climate. 

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jchuck Posted 11 Jul 2020 , 12:37pm
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MamaGeese   I’ve used cornstarch in my icing. There definitely isn’t any “weird” mouth feel. You can’t tell the cornstarch is even in the icing.  I made a bday cake for my grandson’s bday last summer. Held in a local park, it was hot, hot, hot...90 degrees + humidity..humidity. The cake had to sit outside for 2 hrs before it was cut. I kept the cake in the shade and it was fine. On the advice of Liz Marek/Sugar Geeks, I covered cake in 100% white ganache. Was just fine. In the summer I do a minimum of 50/50 buttercream icing and ganache. 

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MamaGeese Posted 12 Jul 2020 , 1:44am
post #8 of 9

Thanks jchuck, I'll have to try that.

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jchuck Posted 12 Jul 2020 , 1:31pm
post #9 of 9

No prob MamaGeese..❤️

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