The last two weeks my buttercream has been giving me a really hard time. I'm making it the same way I have for years and with the same recipe and it's fine for a few hours, but then will start getting kinda like a wrinkled, rippled look once it set for a couple hours. I iced a cake last night and it was perfectly fine when I went to bed, but I wake up and it's got a rippled look to it. Anyone know why its doing this and what could help it not do this? I'm tired of reicing my cakes.

Is it a heavily crusting recipe?  It sounds like if the climate has gotten drier or warmer then the icing needs more fat or liquid.  You could try increasing the fat or adding a bit of corn syrup.

It does sound like the climate may be affecting your cake. You might have to tweak your orginal receipe like AnnieCahill stated. Maybe adding more butter or shortening to the recipe might help. You also try whipping the sugar and (butter/shortening) more to get of a sillky texture.

Tht hsppened at the last bakery I worked at, with their scratch icing. I used the same recipe they did, smaller batch, and used cream, rather than water, and mine NEVER did that.