The best cake frosting for hot weather

While humans may love to bask in hot weather, when it comes to cake it’s a different story. For bakers, the prospect of putting a carefully decorated cake on a table for hours during summer’s heat is literally dreadful. But the wedding, birthday party, or baby shower must go on. So what’s the best cake frosting for hot weather? We decided it was time to put a range of frosting formulas to the test.

First, let’s bring out the contenders. I made every kind of frosting I could think of. American Buttercream (fat, confectioners’ sugar, vanilla, and a little bit of milk or cream); whipped chocolate ganache; stabilized whipped cream; Swiss, Italian, and German buttercreams; and Cream Cheese Frosting.

What's the best cake frosting for hot weather? See which ones can keep their cool. Click To Tweet

The tests

Even though the test kitchen can be a pretty warm place (especially when 8 or 10 ovens are cranking at the same time), to understand how different frostings hold up to heat I reach for the hair dryer.

best-cake-frosting-for-hot-weather via @kingarthurflourI put two cupcakes with two different frostings next to each other and let them have it with the hairdryer. Before I show you all of the results, a little bit of science.

The chemistry

Frosting is made of sugar, fat, air, and flavoring. This magical composition is gloriously talented. It seals cakes to keep them moist. It can take on any shape a decorator can imagine. And it tastes really, really good.

Alas, the first two components we mentioned— sugar and fat — have particular weaknesses when it comes to the best cake frosting in hot weather.

Fat provides the structure in frosting. When whipped, fat captures air, making frosting light and spreadable.

All fats have different melting points. Butter, the most common frosting ingredient, melts at 90°F to 95°F. Margarine is just slightly more heat-resistant than butter (depending on its formula, anywhere from 90°F to over 100°F). Coconut oil liquefies at 76°F. Vegetable shortening stays solid all the way up to 115°F.

Sugar makes frosting sweet, obviously. In some frostings, its crystals help to create the air pockets that make frosting light and creamy. In others, it’s added to meringue as a boiling syrup, which cooks the egg white proteins and gives the frosting its “backbone.”

When the weather is hot and humid, sugar has the unfortunate habit of pulling water from the air. Cold frosting right out of the refrigerator will “sweat,” with beads of condensation forming all over the surface, aggravated by the hygroscopic (water-attracting) nature of sugar.

What’s the best cake frosting for hot weather? The matchups.

best-cake-frosting-for-hot-weather via@kingarthurflour

Before: all-shortening American Buttercream (left) vs. all-butter American Buttercream (right).

American Buttercream

First up? American Buttercream. On the left, an all-shortening version, sometimes called decorator’s frosting — mostly because it will hold a nice, sharp edge when piped. Definitely a case of looks over taste.

On the right, buttercream made with all butter. It was piped with the same tip, from room-temperature frosting. I could have had more definition if I’d chilled it a little before piping.

How do they hold up?

After: all-shortening American Buttercream (left) vs. all-butter American Buttercream (right).

Behold a tale of two melting points.

As we mentioned earlier, shortening can take the heat. After 3 minutes at full blast, the all-shortening buttercream looks pretty much the same as when it landed on the cupcake. Alas, poor butter doesn’t fare as well.

best-cake-frosting-for-hot-weather via @kingarthurflour

Before: Swiss buttercream (left) vs. Italian (right).

Swiss vs. Italian Buttercream

I have long relied on Italian Buttercream for special-occasion cakes. People often ask me how it compares to Swiss, and I tell them I think Italian is sturdier. Now I have a chance to see if I’m right.

The cupcake on the left is topped with Swiss Buttercream, and the one on the right with Italian.

best-cake-frosting-for-hot-weather via @kingarthurflour

After: Swiss Buttercream (left); Italian Buttercream (right).

The full force of a hot hairdryer doesn’t do either frosting any favors, but the Italian holds up better than its counterpart. The meringue in Italian Buttercream is cooked to a higher temperature, which gives the frosting a sturdier structure.

best-cake-frosting-for-hot-weather via @kingarthurflour

Before: Whipped cream with gelatin (left) vs. whipped cream with Instant ClearJel (right).

What about whipped cream?

There are two ways to stabilize whipped cream. On the left, unflavored gelatin is added (dissolved in water, heated to melt, cooled to lukewarm, added to cream that’s three-fourths whipped).

On the right, a mixture of sugar and Instant ClearJel (two parts sugar to one part ClearJel) is sprinkled into whipped cream that’s five or six turns shy of being finished.

best-cake-frosting-for-hot-weather via @kingarthurflour

After: Whipped cream with gelatin (left) whipped cream with Instant ClearJel (right).

Not surprisingly, neither version is at its best under the blast of warm air; but the Instant ClearJel version holds up significantly better. Because the starch in the ClearJel is heat stable, it holds its shape, where the gelatin just… melts.

best-cake-frosting-for-hot-weather via@kingarthurflour

Before: White chocolate ganache (left) vs. semisweet ganache (right).

Going for ganache

Chocolate is frequently the answer to any problem, so it’s only right that we try some here. These ganaches are equal amounts of chocolate and cream by weight, melted together until smooth. After chilling, they’re whipped until thick enough to pipe. That’s white chocolate on the left, semisweet chocolate on the right.

best-cake-frosting-for-hot-weather via@kingarthurflour

After: White chocolate ganache (left); semisweet chocolate ganache (right).

White chocolate is sweetened cocoa butter flavored with vanilla, and sometimes with added milk solids. The cocoa butter is no match for the heat. Semisweet chocolate has more cacao solids in it, therefore it has more structure and staying power.

best-cake-frosting-for-hot-weather via @kingarthurflour

Before: German buttercream (left) vs. cream cheese frosting (right).

The big surprise

German Buttercream (on the left) isn’t as well known as some of its other frosting cousins. It starts with a rich egg and cornstarch pudding that’s cooled and whipped with butter. Because of the cooked pudding base, I thought it might have magical heat-resistant characteristics.

Next to it, I put a cream-cheese frosted cupcake, thinking it doesn’t stand a chance.

best-cake-frosting-for-hot-weather via @kingarthurflour

After: German buttercream (left); cream cheese frosting (right).

The results are quite surprising. The German Buttercream holds out longer than the Swiss or Italian; but after 3 minutes of high heat it starts to slump and ooze.

The shocker is the Cream Cheese Frosting. It. Does. Not. Care. I put the hair dryer an inch away from it and hold it there for a loooooooong time. No change. Supreme indifference. Astonishing resistance to melting. I conclude that the protein in the cream cheese only firms up under the heat.

best-cake-frosting-for-hot-weather via@kingarthurflour

The verdict

What’s the best cake frosting for hot weather?

I still believe in the all-around greatness of Italian Buttercream. For summer wedding cakes, I’ll add some shortening to it (about half a cup) as a hot-weather insurance policy.

For a less formal cake with simpler decoration, I’ll be using German Buttercream more often.

And if I need a cake that can really take the heat, Cream Cheese Frosting is coming to the party.

Do you have any hot weather cake stories to tell? We’d love to hear about them in the comments below.

Our thanks to Anne Mientka for the photos in this post (and the giggles that went with them).

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. May

    Hello. I enjoyed your article, very informative. I need your guidance. I will be making 3 separate cakes for a baby shower. I was planning on doing the American BC with 1/2 butter and 1/2 crisco. I am not crazy about it because it is too sweet. I dont have space in my fridge so i plan on making the ABC the night before and chilling it. The morning of the event i will frost my cakes and leave them on my kitchen counter. The event is late that afternoon. It will be in a refrigerated room or outside for a couple of hours. Based on your suggestion to use a cream cheese frosting due to the heat, what do you think of using 1/3 butter, 1/3 crisco, and a 1/3 cream cheese? Will it still hold up to heat? Will it be safe to eat (pregnant woman and children)? Good for piping and flowers? Maybe cut doen the sweet factor?

    Thank you so much!

    Reply
    1. The Baker's Hotline

      May, that sounds like a good solution that should work well for your flavor and heat-resistance needs. We can’t make health-related recommendations, but we’d encourage you to check out the FDA Guidelines for safe food handling at home and make those calls with the folks present, especially those with special dietary needs. Happy baking! Kat@KAF

  2. Erin

    To piggyback on Dorothy Ann Bollan Bollman’s question, would you mind divulging the Swiss buttercream recipe as well? Is there no link because it’s not a KAF recipe?

    Reply
  3. Supriya

    Hi Susan- thank you for the informative post. While cream cheese or Italian meringue frosting will stand up to heat, I wanted to know which one will fare better outdoors for a long (12-14 hrs). I need to travel with cake so it will be in an ice chest or cooler but in the car and average temps outside are in the mid-70s. Thank you

    Reply
    1. The Baker's Hotline

      Hi Supriya, Italian buttercream or cream cheese frosting would still be the ones to go with. Do a test run with each if you can to make sure you like the results. Annabelle@KAF

  4. Kristopher

    I’m curious how a boiled milk or heritage frosting would fare? I am making a wedding cake in Hawaii during the high summer heat and humidity and am obviously hoping it won’t melt.

    Reply
    1. The Baker's Hotline

      Hi Kristopher! We’d recommend steering clear of a boiled milk or heritage frosting if your goal is to keep them from melting in hot, humid weather. Stick with the cream cheese frosting for best results and stability. Happy baking! Annabelle@KAF

  5. Jessie

    Hello, I am glad to have found this page. I am cake lover learning to bake through YouTube videos. I am leaving in Cameroon and we can reach easily 100degF temperature especially in the kitchen. Just so you can imagine, butter melt by its own when standing out of the fridge. It is very had to make a frosting that holds enough to be used.

    I am really struggling with this… Could you please help?

    Thank you

    Reply
  6. KaydiG

    I like a cream cheese butter cream mix but need more heat resistance than that it gives me. Would butter flavored shortening help without losing the good butter flavor?

    Reply
    1. The Baker's Hotline

      As we found in this post, cream cheese frosting was truly able to withstand the heat so it’s a great option if you’re looking for something sturdy. If you’re hoping to make something that extra EXTRA heat resistant, try replacing some of the butter in the recipe with shortening. Even the sun won’t be able to make that frosting wilt! Kye@KAF

  7. Arleen F MacCallum

    I once made a birthday cake for a friend with buttercream frosting. It was a hot and humid day and the frosting started sliding off of the cake. This past weekend I made 150 whoopee pies for her celebration of life, another hot and humid day.
    I filled them with a cream cheese frosting and it held up very well. It was interesting to read this after I made them.

    Reply
    1. Susan Reid, post author

      Hi, Dorothy. Everything but the stabilized whipped cream is linked; if you click on the orange type, you’ll be taken right to the recipes I used. Susan

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