I am looking for a buttercream recipe that will be ok in heat. Im talking 85-90 degrees possibly.
I currently use Americas Test Kitchen recipe but I am afraid it will melt in the higher temp. Is it possible to just add some meringue powder to ensure it wont melt? Or will that make the icing crusty/hard?
Thanks!
Indydebi's buttercream is stable in the heat (she has told a story of a wedding cake that sat out in 90 degree weather, high humidity and it was fine). It is an all shortening recipe and is delicious; whenever I have cakes to do in the summer this is the recipe that I use. During other times of the year or if the cake is going to be kept cool, I use her recipe but use half shortening, half butter (what can I say, I like the taste of butter 
). Her recipe is in the recipes section.
HTH
Sheryl
The recipe I use for outdoor or warm-weather events has the same ingredients as Indydebi's, just in slightly different ingredient quantities. It holds up REALLY well in heat and humidity. I believe Indydebi's is posted in the Recipe section of this forum. I think you'll be very happy with it. 
Is it at all possible to do it using butter? I really prefer the taste of butter that is for sure. I also bake for the farmers market where I have to list all ingredients, I wouldn't want to have to list shortening : (
ETA: I want to keep it as natural as possible. I have to list every ingredient and every ingredient within an ingredient and no way could I fit everything if I used indidebi's recipe, dream whip has to many ingredients.
info from baking-911
FYI: Shortening's melting point is about 98 - 110 degrees F. Butter begins to melt at 85 degrees F.
I know but thanks for the reminder I just want to get a recipe people have actually used so I don't ruin 16 doz cupcakes!
I use Indydebi's buttercream as well. It hold up to our hot and humid Arkansas weather. very well. I would not use butter if it's going to be in the heat. I would use all shortening buttercream.
Another vote for Indydebi's BC. My friends and family love it. Also, when a friend left her cake in the trunk of her car for about 2 hours on a sunny 85 degree day, the icing was still perfect!
Here's a link:
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
Hmmm.... I see the predicament you are in with listing ingredients for the farmer's market... Please let us know what you decide.
Thanks everyone for the advice. I did a test batch of both Indidebi and sugarshack's buttercreams and overall I prefer Indidebi's. She was even so kind as to answer some questions I had about the buttercream. I think that when I make cookies n cream cupcakes I will make the sugarshack recipe because to me the buttercream tastes like the inside of an oreo.
As for the labels. I looked at a lable I had coolected from a farmers mkt in town to see how she listed ingredients and some she just listed the name and not the entire contense. Until I am told otherwise thats what I will be doing.
Thanks everyone for the advice. I did a test batch of both Indidebi and sugarshack's buttercreams and overall I prefer Indidebi's. She was even so kind as to answer some questions I had about the buttercream. I think that when I make cookies n cream cupcakes I will make the sugarshack recipe because to me the buttercream tastes like the inside of an oreo.
As for the labels. I looked at a lable I had coolected from a farmers mkt in town to see how she listed ingredients and some she just listed the name and not the entire contense. Until I am told otherwise thats what I will be doing.
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