I am a amateur baker and recently, I started making frostings. However, I live in Singapore, where the weather is really hot and humid and the average temperature is around 29-30°C in the day.
When I make buttercream, it will only mix until soft peak consistency - not pipeable AT ALL.
I researched and found out that shortening, meringue powder, or a Swiss meringue buttercream can be used for a more heat stable frosting.
However, shortening is not readily available here and I am turnt off by the raw egg whites in the Swiss meringue buttercream. (I know it won't make me sick or anything but still... )
What are some ways to solve this problem without shortening, raw egg whites and making the buttercream in a air conditioned room?