Karen it gets blisteringly hot here in late June early July, and what works here is 100% all shortening ( Trex ) based buttercream. As Sawsen said, very little liquid added, and lots of icing sugar. I used Winbeckler’s all shortening recipe. What stopped icing from tasting “greasy” was a liberal amount of butter flavoured extract added. It really works. I also add a couple of tablespoons of cornstarch (cornflower) to the icing, which helps absorb moisture. I had to make a couple of slab cakes a few years back, same situation….sitting in the heat. Was totally fine. I was worried about the taste, but everyone seemed to like it. My advice, is to make a small batch of Winbeckler’s, or similar and play with the flavours.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
