Stabilized Summer American Buttercream
Hey guys! I have had several request for my summer buttercream. The Stabalized Summer American Buttercream. I have finally gotten around to it today! Yay! The secret to this is the gelatin. It helps give the buttercream added stability in the summer heat and humidity.
Keep in mind though, NO buttercream is heat proof! It is buttercream! This will help and buy you some extra time.
This is a crusting buttercream and works great with a viva paper towel smoothing method. It also works well with a regular spatula for smoothing.
It pipes beautifully and holds amazing flowers and shapes! The crust and set up perfect. It is definitely a must ty for summer!
It can be modified for other flavors as well. You can add chocolate to this and create a wonderful chocolate stabilized buttercream.
Watch the video below for the full tutorial.
For the recipe above we used 2 pounds and 5 ounce of sweetex cake and icing shortening. I definitely recommend using a commercial brand shortening if you have access to it. It absorbs liquid better and holds up better than the shortening you find in the local grocery store.
We used 1 and 1/2 cups of half and half. You can also use your favorite coffee creamer, heavy cream, milk, or non dairy liquid. I divided it up. 1 cup in the measuring cup and the remaining 1/2 of a cup I reserved for the gelatin.
We used 1/4 of a cup of cold water and 1 packet of gelatin.
I use about 1/2 tsp of salt in my buttercream since when I do use butter it is unsalted.
I also add my vanilla and any other flavorings to the cup of cream.
This is made in a 5 quart mixer and fills the entire bowl. That is what you want! Do not use the whip attachment! Only use the paddle. You do NOT want to beat air into the buttercream.
This buttercream is so so smooth and flawless! It goes on so smooth it makes icing the cake so easy!
Check out our regular buttercream recipe and tutorial here as well.
Need an amazing cake to try it on??? Well we have that to!
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