I will be making my very first wedding cake next month (yay!) and was wondering which frosting will hold up best under hot and humid weather conditions. The client does not want fondant on the cake.
Please help. Thanks
An all high-ratio shortening buttercream is what people usually recommend for that. As for a recipe, you'll have to do a search as I only use butter and don't sell cakes.
check out Edna De La Cruz recipe page, she works in Miami or someplace thereabouts in hot humid climate and her cakes are fantastic.
I live in south Florida and always use Italian meringue buttercream. American buttercream would be fine, but you have to add A LOT of powdered sugar for it to be stable enough and then it is sickly sweet.