Best buttercream to use under fondant in hot weather

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Permalink Reply by June Kowalczyk on July 30, 2013 at 3:16pm

Hey Terry

A couple of years ago I made cupcakes & wedding cake on the 2 hottest days of the summer. My go to hot weather icing is buttercream, your recipe of choice with addition of 2-3 tblsp meringue pwdr, 3 tblsp cornstarch mixed with one small batch ( one egg white ) of royal icing.   I use pasteurized egg whites from a carton. No issue with salmonella.  I buy my egg whites 3 cartons together @ Costco. Cheaper that way. Individual grocery stores carry them as well. Now my cupcakes/cake were in a hall with AC, where as yours will be outside.  With the fondant covering, you should be ok. I put on two thin coats of icing on and let it dry well before I put on my fondant.  Of course, it will be best to try and place your cake in the most shady area at the park if possible.

I hope this is somewhat helpful Terry.    :o)

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Permalink Reply by Teresita (Terry) Hernandez on July 31, 2013 at 8:25am

Thanks June.  I really appreciate it.  Have you ever added those ingredients to SMBC or do you suggest I don't use that for outside?
 
June Kowalczyk said:

Hey Terry

A couple of years ago I made cupcakes & wedding cake on the 2 hottest days of the summer. My go to hot weather icing is buttercream, your recipe of choice with addition of 2-3 tblsp meringue pwdr, 3 tblsp cornstarch mixed with one small batch ( one egg white ) of royal icing.   I use pasteurized egg whites from a carton. No issue with salmonella.  I buy my egg whites 3 cartons together @ Costco. Cheaper that way. Individual grocery stores carry them as well. Now my cupcakes/cake were in a hall with AC, where as yours will be outside.  With the fondant covering, you should be ok. I put on two thin coats of icing on and let it dry well before I put on my fondant.  Of course, it will be best to try and place your cake in the most shady area at the park if possible.

I hope this is somewhat helpful Terry.    :o)

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Permalink Reply by June Kowalczyk on July 31, 2013 at 9:27am

Hmmmm

That's a good question Terry.  I don't make SMBC very often as my family doesn't like it.  I have added meringue pwrd to it tho, no problem.  But not the corn starch.  Personally Terry a BC with a high ratio shortening will stand up best as it is much more stable icing. Butter melts, shortening does not without intense heat. Not the healthest option, but afterall, cake is a treat, we don't eat it every day.  :o)

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Permalink Reply by Teresita (Terry) Hernandez on July 31, 2013 at 10:27am

That's what I was thinking but wanted to double check.  Thanks June.  I'll stick to the BC with high ratio shortening. 
June Kowalczyk said:

Hmmmm

That's a good question Terry.  I don't make SMBC very often as my family doesn't like it.  I have added meringue pwrd to it tho, no problem.  But not the corn starch.  Personally Terry a BC with a high ratio shortening will stand up best as it is much more stable icing. Butter melts, shortening does not without intense heat. Not the healthest option, but afterall, cake is a treat, we don't eat it every day.  :o)

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Permalink Reply by June Kowalczyk on July 31, 2013 at 10:43am

:o)  :o)  :o)

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