Here’s a little equation I learned a few years back when I got into baking and cake decorating:
Butter cream + Humidity = Disaster
Case in point:
I do have my doubts though, as I think I may have contributed something that made things go wrong. I may have used a little less shortening and more butter; or a little less sugar when I made the icing. Either way, I think it wasn’t stable enough. In the end, though, I don’t think any butter cream icing would have endured that heat.
Lesson learned? Stick it in the fridge until it’s needed.
