I have been having some problems with my buttercream icing lately. I have always used shortening as a base and add butter flavoring. Anyway I have had alot of cakes lately and have had to prepare the icing a day or two ahead. By the time I get to ice the cake the icing is gummy. Does anyone have any tips/suggestions to keep it from getting gummy? Where I live is humid but I have lived in a humid location before and it never happened until now! Help!!!!!!

Gummy? I've not had that problem. Are you using a different brand of shortening?

Lately I've been using store brand shortening (nothing with 0 trans fats), flavored creamers instead of milk or water (which lessens the amount of flavoring I need), and sometimes I replace some of the shortening for butter which gives it a nice creaminess. I also use either Dream Whip or Meringue powder. Either way I get a nice crusting icing that can be refrigerated and used again and again.