Heat Stable Frosting

Decorating By LJBoyer Updated 17 Aug 2020 , 10:09pm by SandraSmiley

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LJBoyer Posted 17 Aug 2020 , 2:53pm
post #1 of 4

I make a 50/50 blend of SMBC (with butter)  and ABC (with shortening).  It pipes beautifully in cool temperatures, but with the heat, it melts.    Any suggestions on how to make it more heat stable?   

3 replies
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kakeladi Posted 17 Aug 2020 , 6:54pm
post #2 of 4

From what I’ve been reading no there really isnt —especially if you are dealing with high humidity:(  Some use fondant but if friged or fzr there is the problem of condensation when taken out.  That can be reduced by boxing before chilling but it could leave it sticky — again all this is from what I read on other sites

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kakeladi Posted 17 Aug 2020 , 6:57pm
post #3 of 4

BTW:  you will not be able to reply to any post for about month so if you have anything to say just start a new post referring to the one you are talking about in the subject line

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SandraSmiley Posted 17 Aug 2020 , 10:09pm
post #4 of 4

Straight ABC, made with shortening, would be more stable.  While not as yummy, it wouldn't be that noticeable if used only for the decorations.

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