Buttercream troubles

20
0
Joined Oct 9, 2020
I have really hot hands. Piping buttercream flowers is fine until I get to the last bit in the bag. I need a buttercream recipe that can withstand heat and is also smooth (not shortening american buttercream). And I've already tried the unthinkable and made an Italian meringue buttercream with shortening thinking it'll be heat stable - it's really nasty and goopy.

I am just wondering if anyone has like a secret recipe for heat stable buttercream that's not very mainstream or heard about that can possibly help my case.
 
3,186
636
Joined May 5, 2010
Happens to me as well.
Where you hold the bag, the warm hands also warm that very last bit in the bag.
What I do is only squeeze up until that point, (where the frostings starts to get gooey)
then place the bag in the fridge for 5-10 minutes and have a second pastry bag and tip to continue on. Then change off as needed.
 
20
0
Joined Oct 9, 2020
Happens to me as well.
Where you hold the bag, the warm hands also warm that very last bit in the bag.
What I do is only squeeze up until that point, (where the frostings starts to get gooey)
then place the bag in the fridge for 5-10 minutes and have a second pastry bag and tip to continue on. Then change off as needed.
There really is no getting around hot hands is there 😭
 
1,154
709
Joined Mar 1, 2017
But how long will each round of dipping last? I would have to constantly cool my hands and meanwhile the ice water will also warm.
It will take quite a while for you to warm up ice water. Try wearing gloves or wrapping the piping bag with a towel to insulate it from your hands.
 
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