I have tried so many different icing recipes and have found that the ones that taste the best are usually the ones that are the hardest to decorate with.
It could be that I am in Texas and here we are in January and it's 80 degrees here today! Anything I make with butter just gets too soft and slides off the cake.
So, I was wondering if I used a nice buttery icing for the cake, then used something more stable for the actual decorating....anybody have any suggestions?
Sorry I can't help w/your ?
I've only used one icing for decades ... I use it for icing and decorating. Roses, drop flowers, borders, dots, swirls, stringwork ... you name it, I've done it with one icing. Holds up in heat and humidity great!
Here's a thread on different types of icing (with tons of recipes):