I have been looking for a "fool-proof" buttercream recipe that will hold up in high heat and humidity and heat but will also work well with a FBCT! I have been searching the boards but as a result completely confused myself! We are talking upstate NY at the end of June which usually yields 80-90 degree weather and aweful humidity. Any suggestions? 
Thanks, I did see that recipe and was wondering how well it worked with fbct. I have been practicing with a 1/2 butter recipe and have had no problems with it lifting off the parchment. I am little worried that the fbct will stick?? Has anyone tried a fbct with this recipe? Also does it take to color well, I need a nice royal blue for this cake? Thanks again!!!
I've used that recipe to do a navy blue and it was fine, just took a lot of color, so royal blue should be no problem since it is not as dark. I did notice that it got darker as it "aged" over the next few days so I wouldn't have needed to add as much color if I had made it ahead of time.
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