texas weather!! high humidity and crusting buttercream

What recipe are you using? I have read on here that crusting Bc is the sugar with shortening or whatever you are using ratio. So are you using enough sugar? Plus I have read here that butter or sweetx z are sensitive to hotter weather...but I thought thats if its like 90 degrees or hotter out. Hmm again I ask what is your recipe, knowing that would make it easier to figure out the problem

i can't remember having this problem--there are folks more expert than me on this but an idea in the meantime is just test a dollop of your icing with some cornstarch in it say a 1/3 cup icing and a tablespoon of cornstarch or whatever--mix it up real good and see if it starts to crust for you--maybe add a bit more even

 

hey i remember--there's a high humidity american icing that actually takes flour--i used to get wondra flour --it's super fine and does not require sifting --it does not lump=

 

but the good thing about cornstarch is that it doesn't require sifting--love that

 

some people i know recommend adding meringue powder but cornstarch is cheaper & should help

i got a bunch of recipes by googling 'high humidity icing recipe'

i don't know i use one cup of fat to seven cups of sugar in the first place

 

there's not much there to hold up all that fat

 

just my opinion

 

so if it was me i'd up the sugar at least

 

i'd still check out high humidity formulas & do some scrambling there

 

you'll be fine--just take a deep breath and get a cup of coffee--peruse the recipes

 

formulate a plan

 

do a little testing --garner the results

 

work your plan

 

you'll be fine!

plus those trans fat shortenings were sturdier than present day shortening without those little bad boys!!!

 

i think that might be a big factor?

I'm thinking thats not near enough sugar. My recipe is close to that but instead of using butter I use 2 cups high ratio shortening. With that I use 2 pounds or 8 cups sugar, so you need more sugar ,than you would have to add more milk so that its not so stiff that you cant use it.

K8memphis is right reading the googled recipes you add 2tablespoons if cornstarch, but you still dont have enough sugar in your recipe . With the amount of butter and shortening you need at least 2 pounds or 8 cups sugar

K8memphis they have high ratio shortening ( high trans fat ) on the market , you have to buy it from a cake store or a speciality store or online . I discovered it at the cake store that I buy my supplies at, now I wouldnt make my Bc without it, it makes my Bc so light a creamy

thank you, kazita!!! very good to know

 

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I am in the Dallas area nd the humidity today has been horrible but I have had no problem with crusting - thank goodness!  If you are in the DFW area, no worries - a cold front is coming in tonight so the humidity should be gone later this afternoon.  Are you decorating it today or tomorrow?

I live in Florida and crank up the AC when I'm having crusting issues.