I'm in the UK and currently it's 32C which I think is about 90F, I'm about to make a Buttercream rosette cake and worried as it so hot!! I've just tested indydebbys Buttercream using trex as that's all we have over hear and it tasted pretty good but I would still like to add some butter if I can, so I wondered if I used half butter half trex would it hold up better than all butter thanx!!!
As long as there's heat, the buttercream will soften up. If you don't have air conditioning it's going to be difficult, especially at 90 degrees. The humidity will also make a difference. But half butter and half shortening will hold up better than all butter.
What costumeczar said is mostly right however I live in CA where often (& right now) it is 100+ degrees F. I have used this recipe often by using only 1 cup butter to 2 cups shortening with no problem. http://www.cakecentral.com/recipe/56745/2-of-everything-icing
You can also cut down by 1/2 cup of each to make an even drier icing that should hold up even a bit better in heat. In other words use 1 1/2 cup shortening and 1/2 cup butter to 2 pounds of sugar. It will be stiffer and a bit harder to pipe with.
Keeping the finished cake in the frig until delivery will help some. It will sweat when you take it out but DO NOT TOUCH it and that will dry up shortly.
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