I recently decorated a rectangular cake with snow white buttercream (Wilton recipe). I noticed no matter what technique I tried I could not get the corners to be crisp. I am not sure if it was too warm in my kitchen (about 70) or if it was too loose (I made it a medium consistency). I like the flavor of the snow white better than the regular wilton buttercream but I would appreciate any suggestions or other great recipes that taste the same but maintain their shape! Thanks!!

Cat