What do you all typically use for your BC icing? I have stuck with Wilton's snow white all crisco recipe. I like the taste, and so do the people who eat it. It is easy to work with and holds up VERY well in the Sacramento heat. But I wouldn't mind branching out.
I had to do a chocolate BC, and since keeping a white color didn't matter I did half crisco half butter, and it was good.
So what recipes do you all use?
i use the whimsical bakehouse recipe....deliscious...and can take the heat tooo...i would try it out, it's delish!
I use the half Crisco half butter recipe. I got it to where it has the flavor of buttercream and the texture of whipped cream, super light. What I do is cream together 1 c. Crisco and 1 c. butter along with 1 tsp. vanilla (clear) and 3/4 tsp. butter flavor. Then I add all of the 2 lbs. of powdered sugar to the mixture in two to three parts (whatever works for you). Finally, I turn the mixer on low and add 6 Tbsp. of milk one at a time and finish it off with about 2 minutes on medium speed. Everyone appreciates that it's not so heavy and they still have the flavor of buttercream.
. It's pretty fluffy and light, and actually says NOT to refrigerate, so it would probably stand up to warm days pretty well.
I LOVE the crusting butter cream (faux fondant II). But when I make it, it says to add some "almost" boiling water, I add some salt to the water and let it dissolve and it breaks up some of the sweetness of the bc icing. It's also really easy to smooth and holds up really well. I live in southern NC and the humidity is one of the biggest issues here, and everyone who has tried this icing has also loved it. Hope this helps! 
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