ok, i live in ky. and it gets pretty hot up here. now that summer temps are here my bc gets VERY soft even if i mix it with more pow sug and it gets a glossy clear liquid at the bottom of the border around the cake plate or base of next tier. It doesnt affect the taste but i really hate how it makes the cake look and of course if the icing sags that's definitely something I don't want. My recipe is the sharons sugar shack recipe only instead of using 4 cups of shortening i use 2 cups whole salted butter and 2 cups shortening because it makes it taste better and less of that shortening taste/feel when u eat it (in my opinon ) Any suggestions or solutions? What do u do for hot weather icing?

Try adding a tablespoon or two of meringue powder.

I use all shortening recipe in the summer. Most people can't tell it doesn't have butter in it.
2 cups all-vegetable shortening
2-3 tsp butter flavoring
2 1/2 tsps clear vanilla (I use Mexican vanilla--has a cinnamon-y taste)
4-5 Tablespoon water (in the summer. Winter--I use milk or whipping cream)
2# package of powdered sugar.

Sorry these are just guesstimates as I go by texture and taste of frosting.

I live in Houston, humidity capital of the world! well maybe not but it sure feels like it.

During the summer if the cake isn't going to be refridgerated the majority of the time than I have to use all shortening instead of butter. I hate doing that as I am a butter lover but any butter just melts here. You could do that or try your hand at some different fondant recipes. good luck.

Try this recipe from here on CC

http://www.cakecentral.com/cake_recipe-4123-0-High-Humidity-Buttercream.html

Being from Kansas I've had to work with the humidity also - one thing for sure you can't use butter during the hot summer months.

Butter/margarine has a lower melting point than shortening, so you have to factor that in with the recipe you use.

Here's the icing I've used for 25 years. http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html No meltdowns. (and I'm real close to you, so I know what your temps and humidity is like).

My recipe uses about 1-1/3 cups of fat (crisco) to 2 lbs of p.sugar. In the many, many threads on this topic, I've noticed that those with melting/sliding problems tend to use about double the fat (2 cups or more) to 2 lbs of sugar.

THanks for the help! All ideas are apprciated as always. but what is dream whip? Is that a grocery item or specialty item?

it is in the gro store. baking section I think this is a good topic I was having this issue myself but love the butter flavor...

[quote="JSchuhmann"]My recipe is the sharons sugar shack recipe only instead of using 4 cups of shortening i use 2 cups whole salted butter and 2 cups shortening because it makes it taste better and less of that shortening taste/feel when u eat it (in my opinon ) quote]

Are you using hi-ratio shortening?

If so, you shouldn't be having "mouth feel" issues, and the taste will be whatever flavoring you use (as Sweetex is really taste neutral).

However, I've found that recipes that use too much hi-ratio shortening in proportion to the powdered sugar can be very cloying.... (Like trying to drink heavy cream, when you're used to drinking whole milk.)

I'm very partial to cakemanOH's Brite White b/c:

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html

I never found a source for the Brite White icing base, but instead used Angel White icing base. Unfortunately, the only site I have now that sells Angel White does so in amounts too large for my present needs. (www.nationalflavors.com)

However, puzzlegut has made the Brite White without the icing base with success. (I haven't yet made a batch without...)

HTH

Northern minnesota here, just turned my furnace on to warm the house up since my butter that has been sitting out all day hasn't softened up. Kinda wishing I had your problem