Buttercream SOS!!!

I need your help please!!! Currently I do several farmers markets selling my cupcakes. I am running into a problem with the heat & my buttercream "melting" and becoming hard on my cupcakes. Does anyone have any ideas that might help with this situation. They are stored in plastic containers (not sure if that's the problem) and I have a canopy set up to help with the direct sunlight.

Any input will be most greatly appreciated. When the weather is cooler or overcast I don't run into this problem.

Thanks for your baking ideas & help!!

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Permalink Reply by Eileen S on July 5, 2011 at 7:44pm

Can you keep just one container of each kind of cupcake on the table at a time and keep the rest in coolers in your car? That's really the only thing I can think of. Good luck!

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Permalink Reply by Jannie Daly on July 5, 2011 at 8:23pm

That's what I was thinking I was going to have to do :)

thanks for your response Eileen!

Eileen S said:

Can you keep just one container of each kind of cupcake on the table at a time and keep the rest in coolers in your car? That's really the only thing I can think of. Good luck!

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Permalink Reply by jeri c on July 6, 2011 at 4:27am

The plastic containers sweat and cause more moisture... You need to allow some air to get into them. If it is really hot you will have to keep them in coolers or your buttercream will just melt. Cupcakes and hot weather are not the best of friends!

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Permalink Reply by Debbie Haines on July 6, 2011 at 10:36am

I haven't got an answer to your problem... but i would love to know how you make your butter icing? ... i want to start making cupcakes but haven't found a topping that i like yet??? any info much appreciated?? thankyou... Debs x

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Permalink Reply by JJ Becker on July 6, 2011 at 11:11am

I agree with Jeri on the plastic containers. I'd also suggest starting off the day with your cup cakes frozen. Of course keeping your stuff in coolers is a good idea, dry ice rather than normal will help cut down on the moisture problems you are going to run into as far as condensation etc in your coolers. I suggest using dry ice in styrofoam coolers with holes punched in the lids. I know it's counter-intuitive, but put the ice at the BOTTOM of the cooler with a towel or something between it and your product, or you will end up with everything frozen solid. Invert the lid so it's like a bowl, and put a little dry ice in there on top too.

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Permalink Reply by Jen Howard on July 9, 2011 at 1:06am

I'm so glad you asked that question! I'm gonna do a farmer's market in a week or two and was wondering the same thing. How long does dry ice last?

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Permalink Reply by JJ Becker on July 9, 2011 at 1:11am

pretty long in a cooler. several hours.

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Permalink Reply by Jannie Daly on July 9, 2011 at 5:15pm

Thanks all for your ideas!!! I did go out and purchase a cooler and used regular ice and all seemed to work.

I wasn't sure where to find dry ice so I went the other way instead. Everything worked out perfectly and the cupcakes were still nice & fresh and the icing was amazing!!!

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Permalink Reply by Brian C. Wurl on July 11, 2011 at 5:53pm

when making your icing you may want to add a tesp or Tble. of cornstarch or dream whip(powdered whip topping mix) to your icing to help with the melting problem.

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Permalink Reply by June Kowalczyk on July 14, 2011 at 3:37pm

Hey Janine

I am from Burlington, On. And it has been mighty hot here, eh?? No relief or rain in site. Anyway, I did cupcakes for a wedding awhile back. I had to deliver/set-up om a blistering hot day with + humidity. A colleauge on here from Georgia gave me her go-to recipe for humid weather icing. Pretty much the Wilton icing with addition of a little cornstarch. I have been playing around, and think I might have a winner. One half of the Wilton type icing with one half royal icing mixed together. Tastes pretty good, and good stability with the royal icing. Royal icing on it's own would be way too stiff & crunchy for me. I can send you the "Georgia" recipe if you like. I also add butter flavor to cut the shortening/and sweetness.

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Permalink Reply by Jannie Daly on July 14, 2011 at 9:20pm

Hi June

thank you so much for your tip ... yes it certainly has been one of the hot humid icky summers :) But who's to complain!!! lol

I would appreciate that "Georgia" recipe if you don't mind. Royal icing is not only crunchy but too sweet for my taste buds.

June Kowalczyk said:

Hey Janine

I am from Burlington, On. And it has been mighty hot here, eh?? No relief or rain in site. Anyway, I did cupcakes for a wedding awhile back. I had to deliver/set-up om a blistering hot day with + humidity. A colleauge on here from Georgia gave me her go-to recipe for humid weather icing. Pretty much the Wilton icing with addition of a little cornstarch. I have been playing around, and think I might have a winner. One half of the Wilton type icing with one half royal icing mixed together. Tastes pretty good, and good stability with the royal icing. Royal icing on it's own would be way too stiff & crunchy for me. I can send you the "Georgia" recipe if you like. I also add butter flavor to cut the shortening/and sweetness.