Ask Cupcake: Best Frosting for Warm Outdoor Wedding Reception
Dear Cupcake,
My daughter is planning an outdoor wedding in late Spring 2012 (in the San Francisco Bay Area). I’m planning on serving cupcakes in addition to a tiered wedding cake. I am concerned about the frosting on the cupcakes – will it melt if it’s outside for too long? What kind of frosting or icing is safe in warm temperatures? I don’t want the frosting to melt or the guests to get sick. I need advice please!
Thank you,
Mother of the Bride – Kelly
Walnut Creek, CA
My Dear Kelly,
Congrats on your daughter’s upcoming wedding! Spring in the Bay Area is a gorgeous time of year and I’m sure your daughter’s wedding will be lovely. However I understand your concern about melted frosting and the possibility of food-bourne illness. What a considerate Mother of the Bride you are to not want to make your guests sick or to serve them melted frosting!
My fail-safe, works-wonders, go-to frosting for warm weather is without a doubt Italian Meringue Buttercream (IMBC). It holds up well to heat, and can sit at room temperature for 1 day and still be safe to eat. I recommend using pasteurized egg whites (be sure to buy the kind that doesn’t have yellow food coloring added) for extra safety, especially since there have been widespread salmonella illnesses from eggs in the last year. Now, my favorite IMBC is by Rose Levy Beranbaum, author of The Cake Bible and Heavenly Cakes. You can find the recipe in either of those books, or on Rose’s blog, www.realbakingwithrose.com
Dear me! I almost forgot to mention this very important tip: Never place wedding cupcakes in direct sunlight! Even Italian Meringue Buttercream will melt if left in direct sun for too long. It’s best to find a shaded area for your wedding cupcake display to keep everything tidy and pretty!
Best of luck in your frosting adventures!
Cheerio & Happy Wedding!
