Frosting Question
Posted: 25 April 2009 09:22 PM   [ Ignore ]
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I am making some cupcakes for a picnic next weekend and I wanted to do a ganache frosting. The problem is, it was 40 degrees 2 days ago, and today it was 84. There is no telling WHAT the temperature is going to be next weekend! so here is my question…

1) How well does Ganache (being piped on with 1M) hold up, IN THE EVENT that it turns out to be 80’s that day??
2) I know Mousseline holds up the best in the heat, but how well does BILLS BUTTERCREAM hold up? Is it similar to mousseline??
3) Any other recommendations??

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Posted: 25 April 2009 10:07 PM   [ Ignore ]   [ # 1 ]
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Ski, Bill’s buttercream is similar to the mousseline except that it has cocoa powder and more chocolate. I can’t comment on the ganache holding up as I have never left it out at that temperature.

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Posted: 26 April 2009 02:07 PM   [ Ignore ]   [ # 2 ]
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Ski, I can vouch for Bill’s buttercream holding up in the heat, even in the 90’s. Can’t help you with the ganace though as I haven’t used it outdoors, only indoors with the A/C on.

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