What Frostings and Icings Won't Melt in the Heat? Good Questions

Q: What is a good icing that won't melt in the heat?

I'm taking cupcakes to a graduation party on the beach soon and I don't want to have soupy icing.

Sent by Amy

Editor: Amy, my first instinct would be to go with a meringue icing. Since it's cooked it is a bit more stable. You could also try a cooked buttercream.

Whatever you do, though, I would suggest storing the icing in piping bags in a small cooler, and frosting the cupcakes at your party location, instead of ahead of time.

Readers, any good recipes to recommend?

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(Image: Faith Durand)

Comments (9)

Ganache can actually hold up pretty well, with the added benefit that it's not gross if it does get a little melty.

I agree with Faith. A cooked meringue frosting would work.

King Arthur Flour has a five-star Quick Buttercream Frosting recipe that uses meringue powder and shortening to offer greater stability in heat. The suggestion to frost the cupcakes on-site is a great one, too! Happy baking and beaching!

I second the ganache recommendation. I've had great success with a whipped ganache frosting recipe that I developed. Once the ganache has set, I beat a packet of Dr. Oetker Whip it! into the mixture. After I've applied a crumb coat to the cake and added some additional layers, I allow it to "cure" in the fridge for a few hours. Unlike some buttercreams I've made, I've never had any issues with it sliding off.

I've had merengue frosting melt before due to travel (short distances). Any way to know if it was cooked or not? It wasn't homemade.

i have just the idea for you! i've made s'more-inspired cupcakes and instead of frosting, i used marshmallows . cut large marshmallows in into big chunks and when the cupcakes are almost fully baked, top with marshmallows and throw them back in the oven to soften and start to brown. about 2min. when you pull the cakes out, use a slightly oiled or buttered knife to spread them around. they will be sticky! then top with graham cracker crumbs. i also tried with mini marshmallows, but the corn-starch coating made it hard to smear them. using large cut-up 'mallows helps with that issue.

and, no melting off in the heat!

Yea I agree with anita83- meringue based frosting tends to be softer than a thick buttercream.

I made tons of wedding cakes that stood in the southern GA heat for hours before being cut and if we really wanted to foolproof it so it wouldn't melt, use a shortening based frosting. It melts higher than butter and is sturdier. Just add a little butter flavoring or extra vanilla/ etc and you'll never be able to tell.

Shortening.

You could also try a "boiled icing" or "seven minute frosting" which is marshmallow like, and has no fat in it. The meringue icings are fine, but adding butter to it makes them less stable. using shortening instead of butter will help.

Also, look up "cooked flour frosting," which is a traditional southern frosting for red velvet cakes (and also the frosting used at Baked in Red Hook, voted one of the top bakeries in New York City). Using part shortening will help stabilize it.

My go-to is the "Vegan Fluffy Buttercream Frosting" from Vegan Cupcakes Take Over the World. I've frosted cupcakes (LOTS of frosting- I like to pile it high!) & taken them on 10+ hour journeys through airports, to hot places like Texas & Louisiana, & they have held up A+.