I love this buttercream and had been using it a lot this past spring. I read someone's post that said that it did not hold up well at all in the heat and humidity and I wanted to see if anyone else had that experience. i haven't made a cake with it since we hit the 90+ degree temps so I don't know for sure. Since it's made with shortening AND butter, I'd think it would have some stability even though it is a soft buttercream but I don't want to waste a batch just to test and see how it holds up with the heat and humidity of a St. Louis summer. I'd love to make this my go-to buttercream if I can! Any comments?
I also use WBH exclusively for every cake however I don't live in a hot humid area so I can't help you there....I love this icing and so do my customers!!!
I made this recipe once and loved the flavor but I noticed that my color I added (Americolor) streaked and had speckles...it didn't blend very well. What coloring do you use? I made it for a party on a 90deg. day and it held up very well. I did have it refrigerated until the gal picked it up and she transported it about 30 minutes to her home and served it several hours later (after dinner). I think she picked it up around 1:00pm.
I notcie the specs somethimes with Wilton coloring when it begins to gel but never had a problem with Americolor.
I made this recipe once and loved the flavor but I noticed that my color I added (Americolor) streaked and had speckles...it didn't blend very well. What coloring do you use? I made it for a party on a 90deg. day and it held up very well. I did have it refrigerated until the gal picked it up and she transported it about 30 minutes to her home and served it several hours later (after dinner). I think she picked it up around 1:00pm.
Is it very humid where you are? I'd love to still use this buttercream in the hottest of months so your message is very encouraging!
I'm in Seattle Washington. It can be humid here but not as humid as some states. I would do a trial run and see how it holds up.
Jacqui
They use candy colors instead of regular paste/gel colors. The color is consistent and stronger with these. WBH b'cream is a sore subject with me right now. I was up until midnight with it for my daughter's b'day cake, and it was being very tempermental. It slid off my cake and didn't firm up after being put in the fridge. Forget trying to cover it with fondant. I was SOOO frustrated! 
Good luck with the candy colors!
I have had great success with the House Buttercream in warm weather (I'm in MI). I just encourage my customers to keep it refrigerated as long as possible and not to put it directly in the sun. Even in my hot kitchen (DH doesn't like to turn on the air conditioning unless it's blazing hot!) it holds up for my own 3 summer b-day kiddos. I have had good results with Kaye's Buttercream, too, but try to discourage customers from choosing that one if their party is outdoors.
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