Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leaving me with either bare or patch-worked buns and a pool of dried icing. Can anyone tell me why it happens and/or how to stop it?
Baking – How to stop icing from running off iced buns
bakingicing
Related Topic
- Icing – How Long Does Butter Cream Icing Keep? Storage Tips
- Cake Icing – How to Get GlacĂ© Icing Right on a Cake
- Sugar – How to Replace Icing Sugar and Glucose in Cake Icing
- Royal Icing – How to Dry Royal Icing Fast?
- Baking – How to stop oil separating from cheese
- Icing Practice – How to Practice Piping Icing Without Wasting Icing and Money
- Baking – Understanding ‘Until Fork Tender and the Juices Run Clear’ in Cooking
- How to a burned sugar caramel icing be doubled
Best Answer
I think you can find your answer here. Basically, when the ambient temperature of the surroundings is on the higher side, the icing melts since the butter cannot remain in a solid state. However, what can be done according to the link that I posted, you can add 2 tablespoons of cornstarch per 3 cups of icing to make the icing sturdier. Or you can use other ingredients like gelatin, or meringue powder which does the same as well.