[Sca-cooks] OOP Icing Question

[Pixel, Goddess and Queen]

> 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