I was told that in buttercream icing that if you use margarine instead of unsalted butter that it will hold up better in a hot environment. I live in Virginia Beach Va and it gets really hot. Is this true?
I too am in the process of figuring this out as the humidity is starting to get bad and I have already had trouble with my buttercream drooping quickly. I have heard to repace 1/2 the butter with shortening to help. Any insight would be greatly appreciated!
I use all shortening...whipped well first. Never greasy