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frosting in hot weather

post #1 of 15
Thread Starter 

Hi everyone please help me here what is a good recipe that is sweet and hold up to the hot weather.Made some cupcakes for an order and once I got outside not realizing it would be so hot the frosting started to melt and my mickey mouse ears were all over disaster I was lucky that i had back up cupckaes to redue the order but this was very stressful for me Help!!!

post #2 of 15

Try IndyDebi's bc.  It's in the recipe section here.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 15
I did a shower cake this weekend, it was 88 degrees with high humidity. I used IndyDebi's buttercream recipe and it holds up just amazing in that type of weather, not to mention it tastes wonderful. I do use high ratio shortening though.
post #4 of 15
Quote:
Originally Posted by danie71 View Post

I did a shower cake this weekend, it was 88 degrees with high humidity. I used IndyDebi's buttercream recipe and it holds up just amazing in that type of weather, not to mention it tastes wonderful. I do use high ratio shortening though.


I just bought high ratio shortening and haven't used it yet. Do you use the same amount as Crisco?

post #5 of 15
Thread Starter 

Thank you so much... I have a couple of cakes this weekend and I'm scared lol they will melt especially on I have to delivery for a sweet 16  what brand is considered High ratio?

post #6 of 15
Thread Starter 

and sorry to sound dumb but what is dream whip

post #7 of 15
Thread Starter 

Where can I buy High Ratio Shortening

post #8 of 15
Thread Starter 

high ratio shorting where do I buy this

post #9 of 15
I do use the same amount of high ratio shortening as I would crisco. I purchase it from a local cake supply store. You can order it through almost any cake supply store online. Amazon carries it to. Dream whip is a powdered whip cream that you will find in the baking section of your grocery store or sometimes its in the jello section. The brand name is Dream whip. You mix it with milk and whip it to make whip cream. When I make IndyDebi's recipe, I dissolve the deam whip in the milk and then add it to the high ratio shortening to blend it..
post #10 of 15
Thread Starter 

your the best Thanks a million

post #11 of 15
Thread Starter 

One morethging what is the name of this high ratio shortening

post #12 of 15

Ck,Kitchen Kraft, TBK Professional High ratio Icing shortening and sweetex

 
post #13 of 15

Alpine is another brand name of Hi Ratio Shortening.  Actually I use less HR than the fat called for in the recipe.  HR holds more  liquid, so you really can use less.  It's expensive, so using less is good.  And before you ask me how much less, I just had to experiment with my recipe.  The original called for 1 lb shortening to 1 pound sugar.  I use 3/4 pound HR to 1 pound sugar.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #14 of 15

I agree with Leah_s you can use less, and it is very expensive but it is worth the money. My cake supply store carries the CK brand so that's what I purchased. I have also made IndyDebi's recipe with just regular shortening and it works just fine too, no issues there, they all taste good!  Buttercream is my favorite its never too sweet for me, most times I would rather just have the frosting and skip the cake!   icon_biggrin.gif

post #15 of 15

Thanks, Leah. I suspected using less high-ratio might be a good thing. And, Danie, I am with you. Cake is just an excuse to eat icing. :)
 

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