(Closed) Buttercream icing in the Texas heat…

posted 10 years ago in Food
Post # 3
39 posts

Well I will say, ours was inside, in Florida and still got a little "weepy" looking by the time we got around to it because of the lights and heat in the room.

I would talk to your baker and see what they say. In addition, I would suggest some sort of pretty netting (not sure what it’s called) to discourage any bugs from sample the cake while it sits. 

I think there is a different type of frosting but I’m not sure of the name, that has more of some ingredient in it that makes it more sturdy (not fondant). I love that was almost too ambigous for words. But ask your baker, they’ll have suggestions!

Post # 4
629 posts
Busy bee
  • Wedding: July 2005

This reminds me of a story from another coordinator…the couples family brought all the items from the wedding and put them in the garage. Well the couple came back from a two-week honeymoon, and they found everything exactly how their family had left it. Including the two week old buttercream wedding cake that sat in triple digit heat.

 This is what the Knot says: 

"If you’re having an outdoor wedding in a hot climate, stay away from whipped cream, meringue, and buttercream: They melt. Ask your baker about summer icing options; you might want to go for a fondant-covered cake — it doesn’t even need to be refrigerated."

But I don’t think I believe that all Texas summer brides have to go without buttercream as an option, so I say talk to you baker.

Post # 5
1718 posts
Bumble bee
  • Wedding: June 2008 - Winery in the Gold Country

were dealing with the same issue, but im nuts for buttercream so we’re going to deal with it 🙂  Have them keep the cake in the fridge until the last possible second…or perhaps even have them throw it in the walk in freezer for an hour during your ceremony (they can bring it out immediately after your ceremony) and then cut it during or immediately following dinner…keep it out of the sun and you should be aokay!

Post # 6
41 posts

You can’t use the traditional buttercream in the heat.  However, you can use decorator’s buttercream in the heat – it’s made with shortening instead of butter so won’t melt as easily.  It tastes like the cupcake frosting you would find at supermarket – some people think it’s too sweet and others LOVE it….

Other options are to have a fake display cake and serve the real cake straight from the kitchen or you can do as penguin suggests and bring out the cake at the very last moment.  Good Luck!

Post # 7
194 posts
Blushing bee
  • Wedding: May 2008

I agree with Red. We’re doing a fake cake with fondant type icing, and serving a cake from the kitchen with buttercream.

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