Best Buttercream for September: High humidity?
Posted: 22 January 2009 12:25 PM   [ Ignore ]
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Recently when speaking with our caterer, I mentioned that we’ll be making our own wedding cakes (which again thank you to those who replied to that thread), and she mentioned to avoid using buttercream because of the humidity in September.  We’re in the Chicagoland area, if that helps anyone.  (According to msn weather: avg. low: 57? avg. high:  77?  avg. precipitation: 0.13 in   record low & high: 42? (1988) 92? (2007)).  I now have a copy of TCB and am reading through all the recipes (yum!) and searching the forums for the best buttercream to use.  From what I gathered, that would be the mousseline?  Is a different type of frosting better than buttercream for this weather?

Thanks,
BQ

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Posted: 22 January 2009 01:25 PM   [ Ignore ]   [ # 1 ]
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Hi Brian,

I made my sister’s September wedding cake using the mousseline buttercream. The wedding was in Buffalo, NY—not exactly a dry climate. It was 89 degrees and humid when I assembled the cake, 60 degrees and raining the day of the wedding. The mousseline held up fine. I also froze and re-froze the buttercream. You can look at the thread in the Show-and-Tell Forum where I wrote about it in detail: “The Well-Travelled Wedding Cake.”

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Posted: 22 January 2009 02:58 PM   [ Ignore ]   [ # 2 ]
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Mousseline is definitely the buttercream to choose.  You won’t be disappointed - it has superior holding qualities and the flavor is to die for!

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Posted: 22 January 2009 10:02 PM   [ Ignore ]   [ # 3 ]
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Mousseline is the best choice in The Cake Bible, and perhaps in the world considering taste given your climate challenge.

But, I am sure if you use a commercial buttercream, something with lots of chemicals or additives, it may hold even better than mousseline, but the taste wont be there, nor the health.

I live in Hawaii and mousseline has held intact to the low 90s and near 100% humidity.  I humidity DOES NOT affect mousseline at all, since it has real butter thus water proof.  A powdered/confectioners/cornstarch based buttercream would be more sensitive to humidity.

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Posted: 22 January 2009 10:38 PM   [ Ignore ]   [ # 4 ]
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The caterer has probably had cakes that melted or softened substantially; but truly, it isn’t an issue as Hector says.  Some places might sub in some veg shortening for the butter for added stability in a warm climate if the cake is sitting outdoors, but I think if you are doing buttercream filling and fondant exterior you will be fine with the buttercream.  You want to make sure the buttercream is absolutely smooth before you apply the fondant, because if there are dips and pockets, that will trap air when the fondant is applied and is a place where a bubble could develop.

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Posted: 24 January 2009 11:58 PM   [ Ignore ]   [ # 5 ]
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Living in Malaysia, I will vouch for mousseline’s abillity to withstand heat and humidity. Weather here is ALWAYS in the mid-90’s and humid, humid, humid during the day and doesn’t get much cooler at night, and the mousseline has never let me down.

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