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BEST BUTTER CREAM FROSTING FOR CAKES HOW TO

In other words, the micro emulsifiers in it help your frosting to hold more sugar and liquid and thus make it more temperature resistant.

That means the shortening has a high ratio of fat with added emulsifiers and no added salt or water. So in order to add that stability, you need what’s called high ratio shortening. It turns out that Crisco (and most shortening) is made with zero trans fat – in other words, it won’t add enough stability to your frosting. When you think of shortening, what do you think of? Crisco is what I thought of before all my research into heat stable buttercream.

BEST BUTTER CREAM FROSTING FOR CAKES HOW TO

I’m going to add my preferred recipe below and in the notes, I will show you how to adapt the recipe for using all-shortening, making it vegan, etc. If you’re in need of vegan frosting, you can chance it with half vegan butter and half shortening or try the all-shortening route (with the meringue powder omitted) if you can get it to taste good. I concluded that when you’re up against crazy heat (according to these test results at least), use half butter and half shortening with meringue powder. You’d have to use a lot of flavoring to get it to taste normal (and even then, the texture is a little weird). I did try an all-shortening frosting because I hear that’s really heat stable, but just couldn’t get over how terrible it tasted. The half butter and half shortening frosted cake looked pretty good after one hour but this is after two hours out in the direct sun + hair dryer:Īnd the half butter/half shortening with added meringue powder had relatively no change: The cake with the half vegan butter and half shortening got a huge air bubble in the frosting that started to melt: So in the end, I had to break out the hair dryer to see what would happen with more heat applied.Īfter I cranked up the heat on these cakes, the all-butter buttercream frosted cake melted into soup: Over the course of the two hours I had the cakes in the sun, none of them completely melted, which was kind of disappointing because I wanted things to be more dramatic. I’m always adding new videos there, so be sure to hit the subscribe button so you’ll always be the first to know about a new one. You’ll find all sorts of cake decorating tutorials, recipes, and my entire Cake Basics series in video format. If you’re into cake videos like this one, head on over to my YouTube Channel. I refrigerated each cake until firm before placing them in the direct sun on an 88 degree day with 35% humidity and here’s a video of what happened:

Half vegan butter and half shortening (with coconut milk as the liquid).

Half butter and half shortening + meringue powder for added stability.

So, I thought I’d do some experimenting on how to add stability to your buttercream (both vegan and non) for those hot and humid days while keeping your frosting nice and tasty.įor my experiment, I created four mini cakes and frosted them each with different frostings using my favorite vanilla buttercream recipe as a base: The fact of the matter is, the butter in buttercream frosting starts to break down when it’s in an environment that’s above 82 degrees, and vegan butter has an even lower melting point. I’ve even gotten questions over the years from said people wondering how to make their buttercream more heat stable. Thankfully, these were the kind of friends who were able to laugh about it with me as it all fell apart. Here’s a before and after:Īlthough it was a first for me, it got me thinking about so many of you who live in hot and humid climates. But about an hour after the cake was displayed, the thing started melting (along with my heart). I refrigerated the cake up until I needed to drive it to the party, thinking that would be enough to preserve it for a few hours.

The party was outdoors and the temperature was around 85 degrees. I made a birthday cake for a dear friend’s daughter – my vegan vanilla cake with vegan vanilla buttercream.

This Summer, something happened to me that has never happened before (to my knowledge at least): one of my cakes melted in the outdoor heat.