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Why does buttercream wedding cake frosting melt like soup?
Buttercream frosting is made by combining a fat (butter or shortening) with sugar; both fat and sugar tend to soften and eventually melt in warm weather. Any buttercream frosting will melt if left in a warm room or outside in the sun in warm weather.
Does whipped frosting or buttercream frosting have more sugar?
whipped frosting
How can I enhance the stability and texture of my buttercream frosting by incorporating meringue powder?
You can improve the stability and texture of your buttercream frosting by adding meringue powder, which helps to create a smoother and firmer consistency.
How to thicken buttercream frosting for a smoother consistency?
To thicken buttercream frosting for a smoother consistency, you can add more powdered sugar gradually until you reach the desired thickness. You can also chill the frosting in the refrigerator for a short time before using it.
Buttercream frosting asks for shortening can you use butter instead?
Of couRse
What is the frosting used on american store bought cakes or Eagle Scout cakes?
The most commonly used frosting on store-bought cakes in the U.S. is buttercream frosting.
Can you use edible gold cake spray on buttercream frosting?
Yes, so long as the frosting has set properly. (If the frosting is very soft, the spray may drip/run into the frosting giving an odd appearance).
C and H vanilla buttercream frosting recipe?
From C&H Basic buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Va1015200120234 French Buttercream http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Ba5142002122752
What is a delicious frosting recipe that does not require refrigeration?
A delicious frosting recipe that does not require refrigeration is a simple buttercream frosting made with butter, powdered sugar, vanilla extract, and a little milk.
Buttercream frosting asks for butter and shortening have no shortening just use a lot of butter?
You can substitute an equal amount of butter for the shortening; just keep in mind that the frosting will be much less resistant to heat, so if your cake will be in a warm environment, you may end up with puddles of buttercream on the table! If your recipe doesn't already call for egg whites, I would add a tbsp of meringue powder (or one egg white) to the recipe, to help the buttercream crust a bit; this may help with the stability of the frosting.
What is wrong with buttercream frosting for a wedding cake?
It melts, and you have to slurp it up with a spoon like soup!
What is buttercream frosting like?
It's best kept refrigerated, so it doesn't turn into "soup".
