High Humidity Buttercream Icing

Name: High Humidity Buttercream Icing
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Ingredients: 1/4 cup shortening; 1/4 cup butter (at room temperature); 1/2 cup palm oil based margarine (the kind that does not require refridgeration); 4 cups icing sugar, sifted; 2 tablespoons cornstarch; 2 tablespoons cream; 2 teaspoons vanilla extract; 1 teaspoon lemon juice; 2 tablespoons meringue powder

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Recipe by Chef #233532

I live in a country where summer temperatures get to 38C with over 95% humidity. After a few disasters with buttercream melting off my cakes, I developed a fail-proof (and yummy) recipe to withstand the high temperatures and humidity.

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READY IN: 20mins

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup shortening
¹⁄₄

cup butter (at room temperature)
¹⁄₂

cup palm oil based margarine (the kind that does not require refridgeration)
4

cups icing sugar, sifted
2

tablespoons cornstarch
2

tablespoons cream
2

teaspoons vanilla extract
1

teaspoon lemon juice
2

tablespoons meringue powder

DIRECTIONS

In a large bowl, beat shortening butter and margarine till light and fluffy (about 10-15 minutes).
Add icing sugar one cup at a time,beating well after each addition.
Combine corn starch and cream. Add to mixture and beat well.
Add vanilla extract and lemon. Beat well.
Add meringue powder. Beat well.
Thin with a little more cream if too thick, to desired consistency.

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High Humidity Buttercream Icing

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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