After one of my buttercream cakes melted at an outdoor party, I set out to find the perfect buttercream recipe for hot weather that tastes great while withstanding the heat. I tried four different buttercream recipes and conducted the ultimate heat test experiment and this video shows what happened. Here's more detailed info and a printable version of my new favorite heat stable buttercream recipe: [ Ссылка ]
Products mentioned:
High Ratio Shortening: [ Ссылка ]
Meringue Powder: [ Ссылка ]
Heat Stable Vanilla Buttercream Recipe:
½ cup (113g) unsalted butter, room temperature
½ cup (100g) high ratio shortening
3 1/2 cups (420g) powdered sugar, sifted
1 Tbsp meringue powder
2 tsp vanilla extract
2 Tbsp whole milk or heavy whipping cream, room temperature
1/4 tsp salt, or to taste
With a hand mixer or paddle attachment on your stand mixer, cream the butter and shortening on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
Whisk the meringue powder into the powdered sugar. Then, with the mixer on low, add the meringue/powdered sugar mixture one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one.
Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated.
For more cake recipes and decorating tutorials, visit my blog at [ Ссылка ]
