I'm making a last minute 4th cake tonight for a family Satarday event...its going to be 91 and I'm pretty sure i should use an all Crisco buttercream....i had problems with my sister's wedding cake b/c i used the one on wiltons site with 1/2 butter 1/2 crisco---things slid pretty good!!!!!! And i couldn't get it to CRUST!!!!!!! ANyone have a good hot weather, CRUSTING bc?

Even a crusting icing will melt in high heat. The all shortening icings are fairly stable. Keep it refrigerated as long as possible, and keep it out of direct sun.

Or, keep it simple, make a butter pound cake and use fresh berries and powdered sugar.