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Need good Buttercream to stand up against Heat and Humidity? - Page 4

post #46 of 83
Sorry pics won't upload.

Val
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post #47 of 83
I made 1/2 a batch for the apple cake in my photos. It didn't crust for me, but I think it's because I only made 1/2 a batch and I didn't measure out the exact amount of powdered sugar. But it was still really good!!! I couldn't taste the crisco in it at all! I also used French Vanilla creamer. It was a little to sweet for me with the creamer, but I can always cut down on the amount I use and then just use milk. Thanks SOOOOOO Much for this recipe Val. Will definitely be getting 5 stars when the recipe comes up.
post #48 of 83
Melody, I'm glad it turned out great for you. I love Val's BC because of its taste and that's because I never liked BC. The crusting part was just a delightful surprise though icon_biggrin.gif
post #49 of 83
Fooby and Val...did you use all of the PS?? is that what causes it to crust???
post #50 of 83
Yes use all of the PS. If you need to add a little extra milk if the icing is too thick for you.
Val
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post #51 of 83
The recipe is finally in the recipe section icon_biggrin.gif
Val
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post #52 of 83
Thank you for this recipe. I will definately be trying it!!
post #53 of 83
Can you use this to make roses?
post #54 of 83
I voted!!! 5 stars from me! I'm going to be making this recipe again tomorrow! My nephew graduates Kindergarten tomorrow and I'll be making him a cake for the cook out on Saturday! Im SOOOOOOOO happy for this recipe Val again Thank you Thank You Thank You!
post #55 of 83
Jennifer:
Have you tried the High Ratio Shortening (Sweetex; Alpine)?

I live in Alabama and it's very humid/hot all the time here. Last month I started using Sweetex and am totally sold on it now. The taste is fantastic!

Recipe:
2 lbs powdered sugar
1/2 cup water
1/2 tsp vanilla (clear)
1/2 tsp butter flavoring (clear)
1 cup Sweetex

put into mixer in that order. mix on slow to incorporate. mix until smooth. I usually double the recipe for a larger size cake. You can also do most decorations with it.
For chocolate icing, add 2 pouches of Nestle's Choco Bake for a single batch.

It definitely crusts - just takes about 5-10 minutes longer than a regular buttercream recipe.
post #56 of 83
I saw this post last week and used this recipe on a graduation cake. I also used some left over BC for the border on the same cake. The border melted right off the cake and Val's recipe held up perfectly in 90 degree heat with 85 % humidity. I LOVE it! Thanks Val!
post #57 of 83
Thank you for posting the recipe and thank you to everyone who tried it!! I'm happy I found this, I'm not liking the new Crisco, the frosting is too soft for me, and I've heard bad things about it being in humid conditions. I'm happy to have this one to try!
post #58 of 83
Thread Starter 
It is not crusting for me at all!! It tastes great, but is definately not crusting. It's like the icing won't stick to the cake! It just keeps moving around, thus getting LOTS of crumbs! icon_redface.gif Yes, i did do a crumb coat, and let it sit for a bit before icing. I think i'm going to try adding a bit more milk to see if that helps a bit.
Jennifer
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Jennifer
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post #59 of 83
Thread Starter 
Nope, all fixed!!! thumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gifthumbs_up.gif

I just needed to add a bit more milk, and now it's PERFECT!!! Totally smooth, and it coverd up all my crumbs!! Wonderful! And did i mention that it tastes good too!! Kind of like buttercream dream!!

So happy!!!
Jennifer
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Jennifer
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post #60 of 83
majormichel
Yes you can use it for roses. I use it for everything, sometimes I need to add a little bit of extra milk to make it easier to frost the cake with.

Val
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