Hi, I will be using Italian buttercream as my base for a macaron filling at a wedding this month. They will be displayed outside under an awning where the weather is estimated to be up to 91 degrees F. I don’t want to use 50% shortening as I don’t feel the flavor is as good (I am going to use 25% shortening, however.). How much Instant Clear Jel should Inuse for 5 cups of Italian buttercream, and how/when do I incorporate it while making the Italian buttercream? Thank you very much for the information!

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