HIGH HUMIDITY BUTTERCREAM ICING

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High Humidity Buttercream Icing image

I live in a country where summer temperatures get to 38C with over 95% humidity. After a few disasters with buttercream melting off my cakes, I developed a fail-proof (and yummy) recipe to withstand the high temperatures and humidity.

Provided by stevoph

Categories     Dessert

Time 20m

Yield 4 cups

Number Of Ingredients 9

1/4 cup shortening
1/4 cup butter (at room temperature)
1/2 cup palm oil based margarine (the kind that does not require refridgeration)
4 cups icing sugar, sifted
2 tablespoons cornstarch
2 tablespoons cream
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 tablespoons meringue powder

Steps:

  • In a large bowl, beat shortening butter and margarine till light and fluffy (about 10-15 minutes).
  • Add icing sugar one cup at a time,beating well after each addition.
  • Combine corn starch and cream. Add to mixture and beat well.
  • Add vanilla extract and lemon. Beat well.
  • Add meringue powder. Beat well.
  • Thin with a little more cream if too thick, to desired consistency.

Nutrition Facts : Calories 826.8, Fat 38, SaturatedFat 14.3, Cholesterol 38.8, Sodium 240, Carbohydrate 124.1, Sugar 117.7, Protein 0.4

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