Ships Ahoy! Its a Bo!… er… Imagine the “y” is there por favor. I’m definitely not good at snapping photos while chatting with my girlfriends. Thank goodness I’m better at baking cute sugar cookie toppers to sit on moist chocolate cupcakes and vanilla bean frosting!
With sailor cookies and whale cookies for party favors, the only sweet left for Katherine’s nautical baby shower was cupcakes. I absolutely love making cupcakes, but this batch was a bit daunting since the forecast was 80 percent humdity and… wait for it… 100 degree heat!
Heat + Humidity = Death to Frosting. A fact I’ve learned again and again this summer with royal icing for my sugar cookies. With cupcakes, the fear isn’t discoloration and a porous look as it is with royal icing. The fear is a puddle of bright blue frosting. Eek!
Thankfully, after much searching I found a frosting recipe that is tolerant of both heat and humidity, and isn’t comprised entirely of shortening and weird artificial powders. Better news still, it tasted great! Best news of all, it was only in the mid-80s. Phew!
See our taste-testers below for proof of yummy-ness.
The girls were having a hard time stuffing the entire cookie and cupcake in their mouths. That’s a lot of dessert for one bite.
Instead, Chloe decided to show that cupcake who was boss with one big smoosh.
HIGH HUMIDITY & HIGH HEAT VANILLA BEAN BUTTERCREAM FROSTING – Wilton
* Makes enough to frost 2 dozen cupcakes
1/2 cup butter
1/2 cup trans fat free vegetable shortening
4 cups (1 pound) powdered sugar, sifted
1 teaspoon vanilla
2 teaspoons vanilla bean paste or 1 vanilla bean, split and scraped
2 tablespoons cornstarch
2 tablespoons milk
1. In a mixing bowl, beat together shortening and butter until nice and fluffy.
2. Add vanilla and vanilla bean paste or seeds. Mix to combine.
3. Add powdered sugar, one cup at a time, beating with each addition until combined.
4. In a little bowl, stir cornstarch into milk until dissolved. Add milk mixture to frosting.
5. Beat on medium speed until light and fluffy.
Notes: Cover bowl of frosting with a damp cloth until ready to use. If you’re making the frosting more than 30 minutes ahead of time, store it in the fridge in an airtight container for up to 2 weeks. Before using, beat until fluffy again.