I'm make cupcakes for my daughter's teacher's bday and she won't eat any baked goods with criso in it. Something about being allergic to the soy in it. I've always used a classic buttercream icing but not sure what to use now. I need something that can sit out for awhile and can use for piping. Thanks!
Just use all butter in your buttercream recipe. It can stay out, especially if you have a lot of powdered sugar in it.
You can also use Spectrum palm oil shortening, it's soy-free and you can find it at most Whole Foods locations.