“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.”
READY IN:
20mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

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

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