frosting for hot and humid climates
Posted: 30 March 2009 11:26 AM   [ Ignore ]
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Hi everyone!  I’m new here. Just wondering if anybody can suggest the best frosting to use for cupcakes to be displayed outdoors in a very hot and humid climate.  They are carrot and chocolate cupcakes which normally my favorite frosting for these will be the white chocolate cream cheese but Im afraid that might not work in that kind of climate. If I use less butter will it work? or i am thinking of filling the cupcakes with wccc frosting and covering the top with fondant. Will this work?  question Thanks in advance for any suggestions.

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Posted: 30 March 2009 11:54 AM   [ Ignore ]   [ # 1 ]
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Welcome ihgwiese! The best frosting for hot and humid weather is the mousseline. It holds up very well even in 90 degree weather. http://www.realbakingwithrose.com/2006/02/frosting_for_90_degree_weather.html  Try not to display it out for too long b/c as Patricia (fellow forum member) observes it may attract bugs etc. As you mentioned the WCCC frosting will not hold up well in hot weather. On pg 238 Rose mentions that Shirley Corriher reduced the butter to 2 ozs in order to have it hold up in the Atlanta summer. I don’t know how hot that is.

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Posted: 30 March 2009 12:33 PM   [ Ignore ]   [ # 2 ]
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Thanks for the reply.

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Posted: 30 March 2009 02:32 PM   [ Ignore ]   [ # 3 ]
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yes to both, and reducing the butter on the wc cream cheese bc works!

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Posted: 30 March 2009 02:46 PM   [ Ignore ]   [ # 4 ]
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thank you, hector

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Posted: 31 March 2009 06:52 PM   [ Ignore ]   [ # 5 ]
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be sure to keep it out of direct sunlight, though. nothing can stand up to that.

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Posted: 01 April 2009 09:59 PM   [ Ignore ]   [ # 6 ]
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The mousseline is the BEST! I took part in a Red Cross outdoor event last month - it was a blazing hot day and the frosting held up beautifully. The cakes in the pic had been out for more than 1 hour (I kept the rest in a cooler and took out more as they were sold off) and no melting anywhere. They were all mousseline (chocolate, raspberry, passionfruit & strawberry) paired with the basic yellow cake.

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Posted: 01 April 2009 10:06 PM   [ Ignore ]   [ # 7 ]
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Fantastic cupcakes Shimi - thank you for posting the photo.  Was this Rose’s yellow cake recipe?

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Posted: 01 April 2009 10:31 PM   [ Ignore ]   [ # 8 ]
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Great cupcakes, Shimi!  thanks so much for the pic.

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Posted: 01 April 2009 10:38 PM   [ Ignore ]   [ # 9 ]
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Thanks Patrincia and Julie. Yup, they were Rose’s base yellow cake recipe at the back of TCB. I tweaked it and used just 1 yolk plus enough white to get the required egg yolk weight for each base recipe. It solved my ‘shrinkage’ problem smile

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Posted: 01 April 2009 11:06 PM   [ Ignore ]   [ # 10 ]
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Cute cupcakes shimi. Did you make the little flowers as well?

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Posted: 01 April 2009 11:31 PM   [ Ignore ]   [ # 11 ]
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Thanks Rozanne. I made the flowers with Rose’s rolled fondant. The cupcakes were mini sized as I find that people here are ‘intimidated’ by the regular size and they don’t sell as well as the minis.

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Posted: 01 April 2009 11:58 PM   [ Ignore ]   [ # 12 ]
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thanks Shimi, I might have to go the mousseline route.

Beautiful cupcakes!!

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Posted: 02 April 2009 12:38 PM   [ Ignore ]   [ # 13 ]
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ihgwiese - 02 April 2009 02:58 AM

I might have to go the mousseline route.

It is a buttercream worth mastering. You’ll see when you make it.

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Posted: 02 April 2009 01:58 PM   [ Ignore ]   [ # 14 ]
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I have made it a couple of times but i have never used it in hot weather.

thanks

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