Thank you for this video! I just started as a volunteer baker with a group that serves underprivileged kids and the frosting MUST be shelf stable for 2-3 days. I'm going to make your half butter-half high ratio meringue powder frosting for my first bake next week.
I use a all shortening buttercream and I swear it taste really good and of course it’s not sweet. I buy shortening in bulk. Do not use crisco. 1 lbs shortening 2 lbs icing sugar Pinch of salt 2 tablespoons almond extract 2 tablespoons water. 1. Add pinch of salt to shortening and beat on medium high for 7 mins 2. Add icing sugar (3 cups at a time) and mix on low. Always scrap down bowl When all the sugar is added it will be very stiff . Add almond extract and continue to mix on low. Add water until you get your desired consistency. Options. Instead of water you can add Malibu coconut rum.
Thank you for doing this....I was in business in the 80's, 90's and early 2000's then moved and when I decided to go into business again to my horror Crisco had totally destroyed their shortening and my adjusted to my own taste Wilton Icing Recipe didn't work anymore. I gave up baking at that point but I miss it very much and have decided to go into business again. I've experimented with an all butter icing and it is outstanding except, I live in Houston and it's humid here and of course, things slide down the side. I finally got some sweetex and attempted to duplicate my Wilton recipe but there was an aftertaste...now, finding this great video and your recipe, I'm going to make it and do a lot of praying...I used to use Viva towels to smooth my icing sometimes so I'm hoping I'll be able to do that to it as well. Again, so appreciate that you did this experiment...
My grandma told me that too. I remember asking her why she stopped making pies and she told me that crisco changed their recipe and her crusts weren't the same anymore. Although I think it's cause my grandpa died too. I think she mainly made them for him too ❤:) They are both in heaven now. She made THE BEST pies! Apple and blueberry were my favorites.
Thanks for this! I have dummy cakes to make for traveling events, so I think I'm going to use all shortening with meringue powder. Since it's going over styrofoam, I think it'll be perfect! Thank you!
Omg I tested this recipe and it's true to the recipe and instructions. I made 4 batches all amazing even before setting it in the fridge. This recipe is not sweet at all. Thank you!!!!!!🥰🥰🥰🥰🥰🥰🥰
Thank you for this experiment. I want to ask you about the best buttercream for piping flowers in a cupcake bouquet project in Saudi Arabia, without using shortening.
A question about half butter, half shortening with meringue powder. I would like to attach some fondant decoration such as borders and letters on the side and top. Is the fondant decoration stick to this buttercream well?
If using your shortening, butter,meringue recipe.... can u make ahead and leave in airtight container at room temp? If so how many days ahead can u make.
Do you think the last one would survive nc bipolar weather? Me and my partner have a home bakery and we do vendor events and those last about 4-6 hours tops.. its getting hot out now and I’ll have to retire oatmeal raisin glaze for now
The Celebakes High Ratio Shortening is no longer available. They do carry a buttercream mix that already has the meringue powder in it. Do you know if that product is any good? Or is there another brand of high Ratio Shortening you would recommend? All the ones on Amazon I see are only in 50lb sizes, and for me just being a homebaker, I don't have a need for that much product. Thanks!
I’ve been vegan 10 years now and have conducted a lot of experiments with buttetcream as well I made Swiss meringue buttercream and regular butter cream as much as I can being vegan without using anything that has dairy Or eggs in it and the best most stable one is the half shortening half butter and I use Earth balance butter but I also add Aquafaba which is the juice from the can of chickpeas and you just strain it well enough into a glossy meringue and you add that as is into and your butter shortening mixture well actually you at the butter shortening mixture into the meringue just pieces at a time like you normally would Swiss butter cream and it’s vegan and it’s very stable and it was just like the one that you showed here that wouldn’t melt and it works very well so I suggest using Aquafaba and whipping it up into a merengue and then adding your vegan shortening and butter to it and it’s extremely stable and it tastes very very good
I'm starting a new cake business and really wonder how other bakers handle this- do you guys only use these heat stable recipes if a client tells you they are having their event outdoors? And if you know the cake will be indoors the whole time do you just use an all-butter buttercream recipe with none of that extra add ins?
do you think I can add the meringue powder to make stabilized cream cheese frosting? I hate to make it in the NY summer months because Im afraid it'll fall apart
Thank you so much for catching that!! I completely forgot to add it in the video description, but it has since been corrected to the same recipe from my blog post (the only difference was that very important Tbsp of meringue powder): sugarandsparrow.com/buttercream-recipe-for-hot-weather/
You could certainly try it! The meringue powder will definitely add some stability. Here are all the details on how much to use: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
Hi-ratio shortening works great, not sweet and is quite silky. I use it with meringue powder in most of my frosting batches. For filling and cupcakes I use 1/2 hi-ratio, shortening and 1/2 unsalted butter.
I've never tried subbing cream of tartar for the meringue powder but after a quick Google search it looks like cream of tartar can be used as a stabilizer. It's worth a try!
I’m making my niece’s wedding cake, it will be an outdoor wedding, the end of September! The cake will be under a tent. I’m thinking I shouldn’t put the cake out until after the ceremony, at least? I was going to use your recipe with butter, shortening and meringue powder. What are your thoughts?
I’m doing my sisters in I late October in Nola where it’s always humid and thinking I might try this too. I tried a Swiss meringue buttercream last night and I can’t get behind the whipped texture to decorate. It does taste amazing and pipe perfectly though!
Hi there! This recipe is meant to withstand hot weather. That being said, you should also make sure that the cake is not in direct sunlight and is refrigerated until an hour or two before serving.
kindly i would like to talk to you privet , but first of all you the best n the world . the cream it is amazing fantastic and perfectly said in hot weather it is incredibly Stable Buttercream Recipe for Hot Weatherwaoo your grate and it is so soft a perfect to use i thought hope it is perfect exectly it sayed perfectly and wawwwww . thankyou from my hart i wish ti talt to you privetly thank you thank you
@@SugarandSparrow good to know! I typically make cookies and use Sweet Genies meringue powder for my ri. I’ve tried CK and Wilton before. Wilton is horrible in Ri. CK was pretty good, but Sweet Genies is the best tasting so far. How much meringue powder should we use? I’d probably get Wilton for this since it’s cheaper and you don’t taste it lol
I hated buttercream UNTIL I tried this recipe! tastes amazing! I used half almond half vanilla and the flavor was bomb!! ❤
I used your recipe and it was perfect. I'm in Southern California and was worried the high temp would melt it. Thank you so much for your help.
Thank you for this video! I just started as a volunteer baker with a group that serves underprivileged kids and the frosting MUST be shelf stable for 2-3 days. I'm going to make your half butter-half high ratio meringue powder frosting for my first bake next week.
Really cool experiment thank you
I use a all shortening buttercream and I swear it taste really good and of course it’s not sweet. I buy shortening in bulk. Do not use crisco.
1 lbs shortening
2 lbs icing sugar
Pinch of salt
2 tablespoons almond extract
2 tablespoons water.
1. Add pinch of salt to shortening and beat on medium high for 7 mins
2. Add icing sugar (3 cups at a time) and mix on low. Always scrap down bowl
When all the sugar is added it will be very stiff .
Add almond extract and continue to mix on low. Add water until you get your desired consistency.
Options. Instead of water you can add Malibu coconut rum.
what shortening do you use ?
Thank you very much. It was a genuin helpful video. ❤
Great information. My cake melted yesterday I live in a hot climate.
OMG you're a life saver thank you!
Happy to help!
Thank you!!!!!😍😍😍🤍🤍🤍
Can I use this recipe for piping as well? It looks awesome btw and can't wait to try it!
Thank you for doing this....I was in business in the 80's, 90's and early 2000's then moved and when I decided to go into business again to my horror Crisco had totally destroyed their shortening and my adjusted to my own taste Wilton Icing Recipe didn't work anymore. I gave up baking at that point but I miss it very much and have decided to go into business again. I've experimented with an all butter icing and it is outstanding except, I live in Houston and it's humid here and of course, things slide down the side. I finally got some sweetex and attempted to duplicate my Wilton recipe but there was an aftertaste...now, finding this great video and your recipe, I'm going to make it and do a lot of praying...I used to use Viva towels to smooth my icing sometimes so I'm hoping I'll be able to do that to it as well. Again, so appreciate that you did this experiment...
My grandma told me that too. I remember asking her why she stopped making pies and she told me that crisco changed their recipe and her crusts weren't the same anymore. Although I think it's cause my grandpa died too. I think she mainly made them for him too ❤:) They are both in heaven now. She made THE BEST pies! Apple and blueberry were my favorites.
@@sarahs7253 czcams.com/video/mP8aWGFT4A8/video.html
Karolyns Kakes...great recipes plus a crusting buttercreme which works and is delicious
Did you use sweetex in this recipe? If so, does it work and taste good?
This perfect!!! Thank you!!
Thank you👏👏🥰
Thanks ❤
Thanks for this! I have dummy cakes to make for traveling events, so I think I'm going to use all shortening with meringue powder. Since it's going over styrofoam, I think it'll be perfect! Thank you!
Excellent!!
Omg I tested this recipe and it's true to the recipe and instructions. I made 4 batches all amazing even before setting it in the fridge. This recipe is not sweet at all. Thank you!!!!!!🥰🥰🥰🥰🥰🥰🥰
Does it taste very sweet? There's quite alot of sugar in it
Thank you for this experiment. I want to ask you about the best buttercream for piping flowers in a cupcake bouquet project in Saudi Arabia, without using shortening.
Is it overly sweet? How would you adjust the recipe to make it less sweet but remain heat stable?
How long can this frosting be made in advance?
Fun to watch
Yay!
Beautiful
Thank you so much!
Can we use half of an egg white if you don't have meringue powder????
Would it be the same 1/2 cup crisco as the high ratio shorting ?
Pleasasnt day i use all shortening and flavor with essence
Can I use regular Swiss meringue with butter and shortening instead of meringue powder?
Hai, can i change shortening with cream well?
Question could cream of tarter be used instead of meringue powder it's hard to get my hands on it
A question about half butter, half shortening with meringue powder. I would like to attach some fondant decoration such as borders and letters on the side and top. Is the fondant decoration stick to this buttercream well?
Hi, I read in your blog that crisco isn’t high ratio but can I use it anyway? Will it works? They only sells crisco were I live😢 blessings from 🇵🇦
Hello..i dont find any meringue powder in our place, what would be the best substitute for meringue powder?
If using your shortening, butter,meringue recipe.... can u make ahead and leave in airtight container at room temp?
If so how many days ahead can u make.
Do you think doing these changes would work for an italian buttercream?
How long is this icing shelf life?
Can this be adapted to chocolate buttercream by adding cocoa powder?
Can i use cream cheese instead of butter?
Do you think the last one would survive nc bipolar weather? Me and my partner have a home bakery and we do vendor events and those last about 4-6 hours tops.. its getting hot out now and I’ll have to retire oatmeal raisin glaze for now
Half butter and half hugh ratio shortening qith merigue powder. Is there a meringue way to go? Eggs are easy to come by but meringue powder...no idea.
Will it still be stable without the shortening?
Thank for this video! Do you think it matters what brand of shortening is used?
You can use any brand of high ratio shortening!
except the walmart brand (not the veg shortning) is made with animal fats @@SugarandSparrow
The Celebakes High Ratio Shortening is no longer available. They do carry a buttercream mix that already has the meringue powder in it. Do you know if that product is any good? Or is there another brand of high Ratio Shortening you would recommend? All the ones on Amazon I see are only in 50lb sizes, and for me just being a homebaker, I don't have a need for that much product.
Thanks!
Can i replace the meringue powder with milk powder?
The shortening is no longer on Amazon what can I substitute it with?
Is meringue powder necessary? Anythinh i can replace it coz its not easy to find in my country also quite expensive
I’ve been vegan 10 years now and have conducted a lot of experiments with buttetcream as well I made Swiss meringue buttercream and regular butter cream as much as I can being vegan without using anything that has dairy Or eggs in it and the best most stable one is the half shortening half butter and I use Earth balance butter but I also add Aquafaba which is the juice from the can of chickpeas and you just strain it well enough into a glossy meringue and you add that as is into and your butter shortening mixture well actually you at the butter shortening mixture into the meringue just pieces at a time like you normally would Swiss butter cream and it’s vegan and it’s very stable and it was just like the one that you showed here that wouldn’t melt and it works very well so I suggest using Aquafaba and whipping it up into a merengue and then adding your vegan shortening and butter to it and it’s extremely stable and it tastes very very good
Amazing! Thanks so much for sharing this, I'll have to give whipped aquafaba a shot!
@DolceVegan_Bakes Would you mind sharing your recipe for your stable vegan buttercream?
Can you share the measurements and the method please
Even in hot weather ?
Recipe for stable vegan butter cream , please ?
Does veg shortening is good for health ?
I'm starting a new cake business and really wonder how other bakers handle this- do you guys only use these heat stable recipes if a client tells you they are having their event outdoors? And if you know the cake will be indoors the whole time do you just use an all-butter buttercream recipe with none of that extra add ins?
do you think I can add the meringue powder to make stabilized cream cheese frosting? I hate to make it in the NY summer months because Im afraid it'll fall apart
Hey look up cakeology she did a stabilized cream cheese using meringue and milk powder.
Did you forget to add the meringue powder to your written recipe? Or am I overlooking it?
Thank you so much for catching that!! I completely forgot to add it in the video description, but it has since been corrected to the same recipe from my blog post (the only difference was that very important Tbsp of meringue powder): sugarandsparrow.com/buttercream-recipe-for-hot-weather/
How much cake will this recipe cover?
Do you think you could use all butter + meringue powder? Or is the shortening necessary?
You could certainly try it! The meringue powder will definitely add some stability. Here are all the details on how much to use: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
Hi-ratio shortening works great, not sweet and is quite silky. I use it with meringue powder in most of my frosting batches. For filling and cupcakes I use 1/2 hi-ratio, shortening and 1/2 unsalted butter.
@@rosefinikin9664 no icing sugar????
Can I use cream of tarter instead
I've never tried subbing cream of tartar for the meringue powder but after a quick Google search it looks like cream of tartar can be used as a stabilizer. It's worth a try!
I can’t find the shortening anywhere in England, are there any substitutes?
Go to the description and it'll have it.
Thank you for sharing, how much meringue powder should one add?
If you follow the link to her website she has the full recipe, it has 1 tablespoon meringue powder
1 Tbsp per batch of buttercream. The full recipe and details are here: sugarandsparrow.com/buttercream-recipe-for-hot-weather/
I’m making my niece’s wedding cake, it will be an outdoor wedding, the end of September! The cake will be under a tent. I’m thinking I shouldn’t put the cake out until after the ceremony, at least? I was going to use your recipe with butter, shortening and meringue powder. What are your thoughts?
I’m doing my sisters in I late October in Nola where it’s always humid and thinking I might try this too. I tried a Swiss meringue buttercream last night and I can’t get behind the whipped texture to decorate. It does taste amazing and pipe perfectly though!
What did you do?
Can the recipe be doubled
Can you use this for cupcakes too?
Absolutely!
Can I replace shortening with butter since I don’t have it
Hi there! You can absolutely replace the shortening with butter, but it won't be as heat stable as if you were to use the shortening.
What is the substitute of meringue powder?
I was wondering myself. I'm going to test it with cream of tartar and see how that works
@@Jodha1 did it work ?
Have you (or anyone reading this) ever tried it with all butter and meringue powder?
Nope! If you try it let me know how it goes!
Hello, I was just wondering how much would I need for a 3 layer 6 inch cake and a 3 layer 4 inch cake?
1 batch for filling and frosting a 3 layer 4 inch cake and 1.5 batches for filling and frosting a 3 layer 6 inch cake. Enjoy!
Put it in Sunlight for 8 days
can I have your buttercream icing in hot weather I need it for my son's birthday pls coz it so hot in here in the Philippines
Hi there! This recipe is meant to withstand hot weather. That being said, you should also make sure that the cake is not in direct sunlight and is refrigerated until an hour or two before serving.
kindly i would like to talk to you privet , but first of all you the best n the world . the cream it is amazing fantastic and perfectly said in hot weather it is incredibly Stable Buttercream Recipe for Hot Weatherwaoo your grate and it is so soft a perfect to use i thought hope it is perfect exectly it sayed perfectly and wawwwww . thankyou from my hart i wish ti talt to you privetly thank you thank you
can you please reply
I've used meringue powder in my buttercream recipe and it had a chalky like taste to it... Have you noticed this?
Never! I always use this meringue powder and I've never been able to taste it: amzn.to/3OPRlNX
@@SugarandSparrow good to know! I typically make cookies and use Sweet Genies meringue powder for my ri. I’ve tried CK and Wilton before. Wilton is horrible in Ri. CK was pretty good, but Sweet Genies is the best tasting so far. How much meringue powder should we use? I’d probably get Wilton for this since it’s cheaper and you don’t taste it lol