Hi Everyone!

I'm new here and I just want to ask what is the perfect buttercream recipe applicable to our weather here. Kasi di ba sobrang init sa atin and the last tym na gumawa ako ng butter icing, bumabagsak sya... I will definitely appreciate all the inputs and suggestions.

Thanks!

Lhot A. Sarno wrote:
Hi Everyone!

I'm new here and I just want to ask what is the perfect buttercream recipe applicable to our weather here. Kasi di ba sobrang init sa atin and the last tym na gumawa ako ng butter icing, bumabagsak sya... I will definitely appreciate all the inputs and suggestions.

Thanks!

What you need is not a perfect buttericing rather a practical one that can be stable for the tropical climate.
Besure to thaw out your butter properly so that it will cream smoothly .
1)If you are using normal butter ( the salted one- change to the unsalted as that has a higher melting point than the ordinary butter) and
2)You still need to use a higher melting point fat by blending butter with vegetable shortening ( in 50-50 proportions) .If you are not amenable to that you can procure fractionated butterfat( Corman Butter) and use it to blend with your butter so that you can have 100% dairy _base_d butter fat.
3)You have to stabilize your butter cream by adding some cooled boiled icing in at least 1 part of butter icing and 2 parts of boiled icing.
That is the simplest solution for a start, ….

HI Roy! Thanks so much for the suggestions. You're right, I shouldn't asked for the perfect buttercream icing. Actually, I did that already before, and the last i made naman yung Italian Buttercream Icing w/c is suitable din sa weather natin. My problem actually is I'm going to make a bouquet using cupcakes and ang prob ko is 3PM start ng party, sobrang init, so baka mag-slide down yung buttercream sa cupcakes... First time ko kc gagawin yun tapos outdoor ang venue. Do u think, I should use royal boiled icing instead?

At 35 degree C plus temperature there is a likelihood that even Italian buttercream would likely” flow” along the sides if butter is your fat _base_.

But if you are using a higher melting fat say all shortening instead of butter or a blend of bakery margarine and shortening would be more stable than using dairy butter but the taste would be different.
To maintain that butter icing definition and taste
Using straight corman butter fractionated butter fat ( like the one used for croissant roll in ) would be stable also if you stabilize that with cooled boiled icing and is less likely to flow...

Royal icing is practical glue for such purpose if you don't mind the plaster of paris like texture...?
How about rolled fondant which is softer .....did you try it?

Hi! Thanks again =) Very helpful po yung mga suggestions nyo. Last na lang and I hope di masyadong makulit hehe...I just want to know if what if pure boiled icing lang yung gamitin ko and di ko na haluan ng butter or shortening, may tendency ba na mag-melt pa rin? or mag-flow yung liquid pag too much heat na...Thanks again!