Hello everyone,

I am adding a couple new flavours of cupcakes to our line and would like to use something different than simple butter cream. My show case is slightly hotter than room temperature (display lights) so my question is do I go with a Swiss or an Italian butter cream.



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Replies to This Discussion

Hi Robert,

The choice is not hard depending on your customers taste buds.  Either one is good, Swiss is a lighter frosting vs Italian which is sweeter and heavier.

Also think about changing your showcase lights or a trade in for cooler showcases that are also energy efficient.

Have a nice day -

italian will hold up better than swiss, but if it's hot, both would begin to wilt after a short time depending on how hot it is...

you can put a small fan to circulate the air a little - I once put a bowl of ice cubes with a little personal motorized fan blowing across it for an event and it worked really well for the hot afternoon we needed it.

I think others have said what I would say - Italian is going to be more stabile. And someone else suggested changing your lights or display unit out to something cooler, which is a great solution. I have to deal with heat sensitivity of my products all the time, and might suggest finding an altogether different solution than buttercream. One might be whipped ganache, or just Italian Meringue by itself. There are also many frosting formulas that will hold up better than buttercream.




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