I use a basic recipe and thin it down with corn syrup usually. It seems like it gets warm in my hand so quickly, and it also seems like it tries to separate (a little-I use clear bags and can see what's going on inside).

I haven't tried an all shortening, but wanted some advice before I waste a lot of money testing things out, as I don't have a lot of that and rarely get paid to make a cake -they're mostly freebies.

I want something that will hold up, but is easy to work with. I know there are thousands of recipes out there, but I'd just like some recommendations as I can't try all of them!

Thanks for any help you can give me - I have missed spending time on CC as this last year has been too busy and this house too crowded to spend much time on the computer!

Is this a stupid question? I know there are probably some past posts, but my computer is terribly slow and has had some problems with the searches in the past.

Not a dumb question at all! I use Buttercream Dream, which I found in the recipe section here on CC. Really good stuff. My hands also tend to warm up the icing. If it gets too warm, put it in the fridge just a bit....only long enough to firm it back up a bit. I hope this helps!

I do that too, I just was hoping there was a recipe (maybe buttercream dream?) I could use that wouldn't do it so quickly!=)

I checked the buttercream dream recipe, and the only difference is you use more milk, about 50% more, in the recipe, and you use half salted and half unsalted butter. Although that would affect the flavor, I wonder how it affects the consistency? I used a recipe someone had given me a while back that used 1/3 cup instead 1/4 cup milk for a batch, and it separated on me pretty horribly. I know climate affects results, so I wonder how much this makes a difference?

When the weather here in New Jersey is hot and/or humid I put some Meringue Powder in the recipe. That seems to help. Have you tried omitting the corn syrup? I haven't used corn syrup so I am a bit clueless regarding its effect on icing. Also, another recipe that gets good reviews for holding up well despite hot weather is Indydeb's recipe:
2 pounds powdered sugar
1/3 to 1/2 Cup milk (depending on desired consistency)
1 1/3 Cup Crisco
3 TBS of Dream Whip

If I read this right. You use corn syrup to thin out the BC, right? Your looking for a recipe that will give you a better consistancy for piping? Can you just set some aside before you thin it out with the CS?

Mike

For Wilton, they use 1 T. for 1 recipe of their BC (equivalent to 1 lb. of sugar). Maybe that will keep it together. If it does, will you let me know? That's the only reason I stopped making the Dream Whip recipe I was using.

For a basic 2 pound PS recipe, I have used 2TBS of meringue powder. Also, I have a friend that places the icing bags in the fridge a bit before she fills them with icing. I have never tried this particular trick but she thinks it helps with the "warm icing" issue.

I have noticed that when I use store brand PS that it is a bit more grainy. Domino's PS works the best for me. Also, are you sifting your PS? There is a thread on here titled "everything you ever wanted to know about Buttercream". I'll try to find the link and send it your way. What about piping gel? Never tried it myself, but that may be useful.

Before I pipe, I torture myself and run my hands under really cold water. I do this periodically to keep my hands cold. It really helps.

In the warmer weather (or when I'm doing a lot of work with one color) I like to keep a pan filled with ice cubes, put another pan on top and put my bags in that. I have some pretty hot hands so I love decorating in the winter, our kitchen is nice and chilly and my hands won't melt my bc!!

I have the everything you want to know about BC topic on my watched list, but it's so long it's hard to get through it! I like the idea of a tray with ice under it to put piping bags on. I've heard people talk about domino's sugar, but I've never seen it.