Butter cream for the heat

Replies to This Discussion

Permalink Reply by Faith Gealey-Brown on October 8, 2010 at 10:09pm

I would recommend using shortening instead of butter, or mostly shortening, as shortening based icings hold up to heat way better. The only thing I've found with cupcakes though, is that the shortening based icings get really hard. So I would ice right before the event, rather than the night before.

If you are able to ice the night before, then your regular buttercream recipe might work fine as well.

Permalink Reply by Christina's Novelty Cakes on October 17, 2010 at 4:32pm

I would recommend using a combination of shortening and butter. You want icing that can hold up but you also want taste. I use this type of icing and ice the night before and it is not a problem. If your icing is getting too hard then it needs more liquid as it is too stiff.

Happy Baking!

Permalink Reply by Kerry on October 18, 2010 at 11:09pm

Hi Kim

Wilton has a nice butter-cream recipe which you can use. I could send the recipe to you. As suggested by Faith and Christina you should incorporate shortening in addition to the butter so that the butter-cream could withstand the heat. Is this the International School, Westmoorings school fair by chance? I really do hope you get through

Permalink Reply by Kim Washington on October 21, 2010 at 6:08pm

thanks guys, i havent checked in for a lil while, but the shortening mix sounds good

Kerry is it the buttercream recipe on their site n in their books? n no its not the international school, as i am in tobago

Permalink Reply by Kerry on October 23, 2010 at 9:12am

Hi Kim

Yes it is




Kim Washington said:

thanks guys, i havent checked in for a lil while, but the shortening mix sounds good

Kerry is it the buttercream recipe on their site n in their books? n no its not the international school, as i am in tobago

Permalink Reply by Kim Washington on October 27, 2010 at 5:02pm

cool, i will try it. thanks much