What can you add to buttercream icing to help it stablize during this heat? I went to a wedding this weekend where the icing just slid off. (I didn't make the cake) The poor bride!!! Good thing she has a great personality and just brushed it off. I would have cried.

Well, if you make your butter cream with butter, that is going to happen. If you make it with shortening, the melting temp is higher and whil you will have soft icing, it will stand a better chance of staying on the cake. Also, merengue powder seems to help it as well.

Well, I wonder what the icing was made of. It is had butter in it, I am not surprised it melted! I just moved to AL and have been very worried about the heat and humidity. I have been reading up and the consensus seems to be use all shortening, hi-ratio if possible, and of course merangue powder.

so if I have a buttercream recipe of crisco and butter flavoring I should be fine? And how much merigune do I add?

Yes, that should be fine. Add 1 tablespoon of merangue powder for every 4 cups of sugar.