Hi. I’m new. Hope you can help me.
I am making cupcakes for my step-daughters upstate NY wedding, this June. She’s switched the venue to all outdoors.
I was planning on making the whole egg Buttercream I love to use, or, Rose’s mousseline.
I need to know if anyone has a good idea of what will work best, for her frosting and piped hydrangeas. I will need to set up the cupcake trees, go home and get ready, and get back for the wedding. If it’s a warm day, any suggestions on what’s most likely to hold up?
I should add that I do have some Cobesan cream stabilizer.
Thank you! Jo
Mousseline will hold up best of all Rose’s buttercreams, but will the cupcakes be stored indoors or out? I would definitely suggest they be stored inside until service, not only because of the heat, but because anything floating around in the air (bugs, pollen, etc) will stick to the buttercream.
Ok. I’m in the Albany area and it’s a bit warmer than Lake George. The (upstate) problem is that it can be 90 or 60degrees, that time of year. I will be storing them covered, and in the facility’s refrigerator. But, they’ll have to be out and set-up ahead of time, so I can get dressed up. I’m looking for my best options. When it gets warmer, I can experiment with whatever responses I receive. Thanks!
I just found a great video on youtube for making Buttercream with the closest technique and ingredients to Rose. It is a great visual. Go to : http://www.youtube.com/watch?vs=IxWmiHRTMz8 By th.e way, what do you think of the extra sugar (10 oz) in this recipe?
Martha Stewart’s IMBC has more sugar too. I made it years ago (when I hadn’t even heard of TCB) and it turned out well. I prefer Rose’s recipe though. Even when I make Bill’s chocolate version I still use Rose’s recipe for the base.
Patricia and Rozanne, do you use “real” egg whites when you do your Buttercream or the egg whites in the carton? All this talk about safety in uncooked whites has me worried. I know you’ve had discussions about this. Do you feel that the heated syrup brought to 248 and then added to the beaten egg whites cooks them enough? There is a recipe which cooks the egg whites and sugar first until the sugar is thoroughly dissolved which they say is 160 degrees, then beats the heated mixture until thickened and then adds the butter after it is cooled enough. I’m thinking the buttercream would be a different consistency. What are your feelings…even though you’ve spoken of this ad infinitum!
I always use the pasteurized egg whites. I have kids, so for me it’s better safe than sorry. The recipe where the sugar and egg whites are brought to 160F is called Swiss Meringue buttercream. I make it very often b/c it is faster and more convenient for me. It doesn’t hold up at very high temperatures as well as the Italian Merigue buttercream though. I have used it for my daughter’s b’day parties which are always held outdoors because it’s in July and it has held up well. But if it is extremely hot it may not hold up. The consistency is almost similar in both buttercreams.
The heat from the sugar isn’t sufficient to cook the egg whites so if you are concerned I would suggest using the egg whites in the cartons.