frosting recipe?

Question

I need a recipe for some kind of frosting that won't melt in about 95 degree weather. It's going to be for an outside birthday party at the first of june. I would also like a frosting thats not shiny (like the already made kind you buy at the store), if that makes sense.

Answer 1

How about a Cream Cheese Frosting?

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Answer 2

Here's the trick. Do NOT use butter in your recipe. Use crisco instead. And trust me...do not use a cheap shortening because if you want the best flavor you need to use crisco! Here is a recipe that will hold up in warm weather:
1 bag (2 lbs) C&H powdered suger, 2 cups (12 oz) crisco, 1/2 cup water, 2 teaspoons clear vanilla. This is a great tasting buttercream recipe.
Using butter will cause a greasy melty mess in the heat. Also, You still might want to keep the cake out of direct sunlight if possilbe.

Answer 3

As a kid we made frosting from scratch. Teaspoon on vanilla, tablespoon margarine (then it was butter) powdered sugar and canned condensed milk but you can substitute water. It will not be shiney. To make it a little shiney we added a raw eggs.

I would suggest that you only take the cake outside a short time before serving because the powered sugar could attrack bees and ants. Or, put in on a bed of ice for safety, easy to make by putting water in a freezer bag and making flat ice the day before.

Oh, and if you put the cake in the frig for a hour before you put it outside, that adds a safety feature and less chance of the frosting breaking down.

Answer 4

Have you thought about using fondant icing? Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass and is used for both icing cakes and cake decorations. The cooked Fondant (European Fondant) is quite difficult to make but is the best Fondant recipe around due to its elasticity and smoothness.
Basic Recipe:
Fondant uncooked
3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup
European Fondant - cooked
1 pound sugar
1/4 pound water
1/5 pound glucose
You can also buy it at stores as well. I bye mine at the bulk barn and it is cheaper buying it here then making it. It is not shinny like normal icing and it is just as good.

Answer 5

I think any frosting would get a little melty in the heat. But as long as it taste good, I don't think anyone would care. Maybe bake a bunt cake with a glaze on it instead of frosting. Have fun =)

Answer 6

White Mountain Frosting
1/2 c sugar
1/4 c light corn syrup
2 T water
2 egg whites
1 tsp vanilla
Combine sugar, corn syrup and water in small saucepan. Cover, heat to rolling boil over med heat. Remove cover and boil rapidly without stirring, to 242 degrees on candy thermometer (or until small amount of mixture spins a 6-8 inch thread when dropped from a spoon).
As mixture boils, beat egg white until stiff peaks form. Slowly pour hot syrup into beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form; add vailla during last minute of beating.

Answer 7

I am not sure if there really is an icing that won't melt in the heat...