Best frosting in hot and humid country

Hi Phey! I work exclusively with Buttercream, and I cannot recommend any type of Buttercream that could stand up to those temperatures, I would doubt you would do much better with ganache. I would suggest that you could use any form of Buttercream, but you will need to keep it refrigerated until serving. With temperatures that high, I would expect you would have food spoilage if it was left out, regardless of medium! I hope that helps :)

Thanks Viva for the advice. It’s really a great help to me.

I can recommend a recipe for you, there’s an amazing baker on here who is based in the bahamas and she only recommends a high ratio shortening recipe, you need to get a high ratio shortening that will be fully stable in high heat and humidity, she always uses it and is EXTREMELY well known and successful…she also has some awesome tips for stacking and delivery in high heat.
http://cakesdecor.com/sugarpixy

http://cakesdecor.com/entries/169-how-to-get-smooth-butter-cream-that-stands-up-to-heat-and-humidity

Thanks Rebekah, i will try this. :-)