Im making cakes this weekend that will be in the air conditioning and wanted a buttercream I could use. I usually use ones with crisco. It's going under fondant. I'm going to be icing with it and making roses.
Also any tips for when I'm making a dam for my fillings. My cakes always just squish them and then it doesn't hold it height. Should I add some more PS to the icing or make the dam wider. I just don't know what to do.
Add a lot of PS to the icing so that you can pinch it in your hands and roll it and it will keep its shape, but so that it's still pipe-able. That's what I do and it works out fine. Also let your cakes settle for several hours so that if you do have any bulges it can be scraped off before your final coat of icing.