Hello to everyone....I'm new to this and need some advice with regard to butter frosting for wedding cupcakes...I would like to cover cupcakes with butter frosting but not sure how long they will hold and not go all soft and runny with heat ...or maybe I should do a plain icing which I know will hold well ...these are for my daughters wedding...and by the way I've only learnt to make cupcakes in the last couple of weeks 
How warm will it be? You could always do 50/50 butter with crisco and that should hold up fine as long as it isnt scorching hot!
Welcome to cake central. If you could keep the cupcakes cold until just before serving, the all-butter icing would hold for a while.
As merissa said, it depends on how hot it will be. 50/50 butter/shortening is stronger, but still a bit subject to extreme heat.
Again, if you can keep them cold, they will hold for quite a while before wilting.
it wont be scorching hot I live in Ireland and it will be september...but it will be quite warm in the hotel where reception will be held... the cakes will there for some time before we get to eat them...also I don't know what Crisco is ? thank you so much for prompt reply.
Oh crisco is vegetable shortening. I dont know what you get in Ireland. I think a 50/50 combo would hold up fine indoors. Think about this, Shortening melts around 99 degrees and butter I believe is somewhere around 88? 89? I doubt it will be that warm indoors! If you are really concerned you can do an all crisco (shortening) recipe.
"Crisco" is an all-vegetable shortening usually found in the baking aisle with the vegetable oil. Don't use vegetable oil though...Crisco is a solid form shortening usually in a can. By the way, "Crisco" is just a name brand. You probably have it in Ireland but called something else.
Hi easytow, welcome! Crisco is a brand name shortening here in the US. There are two different formulations: white or a yellow "butter-flavored" type. The difference is that shortening melts at about 103 degrees Farenheit while butter has a much lower melting point. By combining the two, you are providing a little more stability for your icing.
As to the heat in the hotel, what do you consider "quite warm"? I would suspect that a shortening/butter icing would be just fine ... check out the recipe section here for a "crusting buttercream"; that should be more than adequate for your needs.
If you need more help, just PM me at I will be glad to help you out!
Regards,
Odessa
Try something like the buttercream dream recipe from the recipe tab. You can change the extracts you use to taste. (I personally like all salted butter and I like a mix of vanilla extract and almond)
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