Hi guys,

 I been baking at home and thinking about starting a cupcake business! I just baked for my brothers wedding party over the weekend and i notice that i been the frosting was slightly melting while driving in the car. What do bakers use for their frosting? I dont really like using shortening because it doesnt taste so great! What do you guys recommend? I use butter and creme cheese in my frostings! Please advise! =( I am super concern and really hope to deliver my hard work in one piece! How can i have a more stable frosting?

Anna

ATry high ratio shortening...it will make such a big difference...it does not leave that greasy film in your mouth like Crisco. You can buy it at KitchenKraft.com. I use a mixture of unsalted butter and high ratio shortening, and the flavor is very good.

Do you use a even ratio for butter and for the shortening? How much do i put for each when making frosting for 24 cupcakes? Also, does this high ratio shortening help with the melting issue? thanks for your help! =)

Nikinou!

 Also, do you know anywhere else i can get high ratio shortening in large bulk? 3 lbs for 13 dollers seem a little pricey for long term use! thanks

Hi…this is the buttercream recipe I use:

Ingredients:

1/2 cup high ratio shortening

1/2 cup (1 stick) butter

1 teaspoon PURE vanilla extract or PURE almond extract (I really don’t like to use the clear vanilla…it is an IMITATION extract and it tastes phoney – to make the icing whiter, I use Americolor BRIGHT WHITE SOFT GEL PASTE – you can find it on Amazon)

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

About 3 cups of buttercream icing.

In answer to your question about large bulk...try these...I found them on Amazon:

Nutex Hi-Ratio Cake Liquid Shortening, 38 Pound $68.85

High Ratio Shortening Cube by BakeMark - 50 Pounds - $132.99

And yes, it absolutely helps with the melting issue…before I bought it I read all reviews I could…glowing testimonials from hot, humid Florida swayed me…I am a believer!