Boda al aire libre en un parque,en el mes de agosto, que frosting me recomiendan. la persona no desea fondant en el cake

pido excusas x tantos mensajes lollll me decia k el server no funcionaba y ahora veo k los tiro 3 veces.. 

Yo te recomiendo el cream chesse butter cream sabe riquisimo y le puedes añadir color si haci lo desea tu cliente amiga 

Cuales su pais?  No es posible obtener ingredientes especifica en algun paises.  Yo no recomendar queso crema glaseado porque queso crema glaseado no deben estar a temperatura ambiente por más de 2 horas.

Hey una receta muy bien para los dias caliente:  Indydebi Buttercream

(pardon, la receta es en ingles....es necesario traducer)   Si ud tiene preguntas, llega un PM.

(pardon mi espanol...estoy aprendiendo espanol in una escuela adulto)

INDYDEBI CRISCO-BASED BUTTERCREAM--(Excellent for hot/humid areas):

(IndyDebi is a very experienced decorator/caterer: http://cateritsimple.blogspot.com/)
Single Batch Recipe:

1-1/3 cups Crisco (BETTER: store brand shortening with 3 grams of trans-fats, or BEST, a specialty cake supply product called high-ratio shortening. As of 2010 Crisco no longer contains trans-fats.)

1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (powdered whipped topping mix made by Kraft Foods)
2-3 Tbsp clear vanilla, depending on personal taste (optional: almond extract, or lemon extract )
2 lbs. powdered pure cane sugar
IndyDebi says: “There's no wrong way to mix this. I usually mix all but the powdered sugar & milk for a minute or two, then gradually alternate the sugar & milk, but the only reason I do this is to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.”

NOTE: Based on recommendations from other users of her recipe: 1) I make a double batch so the beaters are totally immersed to avoid air bubbles, 2) I beat the shortening, milk, Dream Whip, and vanilla for 10-15 minutes BEFORE I add the powdered sugar. I refrigerate or freeze leftover icing.

My cousin RICKI'S CRUSTING BUTTERCREAM that she's used for 30 years in hot, humid Kansas:
Ricki's Crusting Buttercream (high-heat, high-humidity)
1 cup + 4 TBSP water
2 cup Crisco (use high-ratio shortening if you have it)
½ tsp popcorn salt
1 tsp butter flavor
1 tsp almond extract
2 tsp clear vanilla
8 tsp meringue powder
4 TBSP cake flour
1 cup corn starch
4 lb. C&H sifted powdered sugar
The recipe above is a double batch. Any leftover icing will be ok in the fridge/freezer.

Muy agradecida x las sugerencias