I am in Hawaii where the weather is warm and muggy. What is a good buttercream recipe that I can use that will stand up to the weather for a couple of hours outside in the shade. I made a mocha buttercream with all butter, but it is still on the runny side. I used the sugar and water method, taking the temp of the water and sugar to 240 degrees and added it to the beaten whole eggs whipped to full volume, then added the melted chocolate and the mocha flavoring, and a pinch of salt. It stayed runny and I have put it in refrigerator, and hoping that it starts to crust or get harder. Help! its not working.
mine. I've never had meltdown ... the big test was when it stood outside for over 5 hours in 90+ degree heat and the humidity was so bad that I just carried a towel with me all day to wipe the wet off of my face. (In Indiana, the humidity is so heavy, you really makes you walk bent over).
I would also recommend Indydebi's! Sugarshacks also works wonders in humidity. I think you would be best to stick with all shortening for outside in humidity.
I live in the Bahamas and it's often warm and humid. I use Indydebi's buttercream all the time and never have a problem. I wouldn't even attempt to use a butter-based icing in this climate, it'd never hold up. The bonus is that Indydebi's icing is way yummy and smooths easier than any icing I've ever used. Good luck!
I live in the desert in California, its gets in the hundreds here in the summer and can get humid too...I use all shortening in mine and have never had problems. I have always used the wiltons pure white buttercream recipe.