Eeek Help Help Help I Need A Stiffer Frosting Recipe?!?!?!
Decorating By three_sets_of_twins Updated 11 Jul 2009 , 3:05pm by three_sets_of_twins
hello.
uuh...the thing is, I live in the desert. It's 120 in the shade over here.
the buttercream frosting I use is nice but its just not holding up to the weather and my cupcake flowers keep melting and sliding off!
I NEED these flowers for a wedding, my business cards are gonna be all over the tables and I need to come out lookin good! Does anyone have a frosting recipe that isnt buttercream, but that doesnt involve meringue powder? (cant get any here) I dont even care if it doesnt taste that great as long as it looks nice and doesnt slide!! PLEASE help ladies!
I would think taste would be a major priority. I can only suggest an all-shortening based frosting and then add artificial butter flavoring along with the vanilla extract. With a 120 in the shade, I still don't know how well that will do. It gets hot where I live too, but I still have an all butter based recipe & it stays fine in an air condtioned room. Anyone who wanted it outside in the heat would have to understand it is going to melt.
http://www.cakecentral.com/cake_recipe-6713-9-Simple-by-Designs-Royal-Icing.html <--This recipe is for Royal Icing that uses egg whites instead of meringue powder. You could make your flowers this way, and they'd be hard and crunchy instead of smooshy, but they'd stay on the cupcakes. ...I've HEARD that you could even ice the cupcakes in Royal Icing and it'll stay soft on the inside while getting crunchy on the outside. And with no fats in the icing, there's nothing to melt.
If you're worried about raw egg whites, you can pasteurize them by getting the temperature up to 140 F on the stove, or you could use the stuff that comes in a carton at the supermarket.
Can you set up some dummies and serve from a cooler? At 120 degrees your are really hitting some issues there. I can't think of much that I'd leave out. If it is a big promotional thing, it might be worth it to stay and serve. Next time add it into the budget in the heat.
Have you tried Indydebi's BC? I know it holds up in 90 heat and high humidity.
hi everyone, thank you so much for the comments and replies!
ok LOL, not its not an outdoor event, it's in door. what im worried about is the delivery process. Even when I have my car AC running for a good 15 minutes before I get in there, just from the front door to the car is enough to get them to start to droop. So my main issue really is the transport. Im worried they'll get soft then when I assemble them on the cone (making a large cupcake tower using styrofoam cone) they'd have gotten soft and slide off.
Thank you SO MUCH for the link, Im going to try it tonight and give it a practice run along with a wilton high himidity frosting I found. Gonna set them by the window or something LOL.
Icer, "cake decorating" isnt really my business, its more dessert making, but I do make cupcake bouquets so Im not very frosting expereinced. my recipe was one I saw on youtube under "cupcake bouquet" where the woman used basically 2 sticks of butter I think and milk and sugar lol. So does using crisco make it stiffer?
i think crisco has a lower water content than butter, so it makes it better able to cope in the heat.
get some cool boxes to pack you cakes in, and use those freezer packs, the ones for keeping them cooler as well.
i think you can do stuff with dry ice for cooling? but thats maybe a bit extreme anyway.
if it cant be done, come up with alternatives, and tell your customers that with heat certain things arent possible. if they accept possible disasters instead of listening to you, thats their problem.
id say prioritise taste over looks! but it should be a pretty even balance. so bc flowers might taste better, but if you still have problems with the new recipes you might need to make them from something else.
xx
There's a decorator's cream cheese recipe in the recipe section...I've used it at 30+ celsius (which i still nowhere near your heat). But it's stiff and held up really well. No merringue powder used.
http://www.cakecentral.com/cake_recipe-4183-0-Decorator-Cream-Cheese.html
Don't know if the link will work...but if it doesn't go to recipes and search decorator cream cheese
Icer, "cake decorating" isnt really my business, its more dessert making, but I do make cupcake bouquets so Im not very frosting expereinced. my recipe was one I saw on youtube under "cupcake bouquet" where the woman used basically 2 sticks of butter I think and milk and sugar lol. So does using crisco make it stiffer?
It does't make the icing STIFFER, ie, it should be roughly the same consistency to work with. It does, however, raise the melting temperature considerably. If you want to do a small experiment, take a lump of butter and a lump of shortening, both roughly the same size, and put them by your window or take them outside, and see which one melts first. That's the part that's melting in your icing.
Thanks everyone! Im gonna post back with some pictures!!! wish me luck! this is my first big event!!
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