[Sca-cooks] OOP Icing Question
Pixel, Goddess and Queen
pixel at hundred-acre-wood.com
Wed Apr 4 07:58:48 PDT 2007
> Ok folks here is the question de jour.
>
> Is there a cake icing that I can do that will not totally collapse in
> Southern Heat? I don't want to use Royal Icing since it basically
> turns to cement. If I have to I will use Chocolate to cover the cake
> but I was looking to see what the list could turn up.
>
> I appreciate the help.
>
> Nichola
But the glory of royal icing is that it *is* cement.... ;-) There are
buttercreams that are more heat-resistant than others--you need to use a
fat that stays solid at higher temperatures than butter (IOW a white
vegetable fat), and potentially a stabilizer. I have heard that Italian
meringue buttercream is more temperature-resistant than Swiss.
Or you can use poured or rolled fondant. I would go with the rolled
fondant, and keep the cake cool, but not cold, until it's time to cut it.
Margaret FitzWilliam
Nordskogen
Northshield
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