Question: In search of a wedding white buttercream icing that holds up well in warm temperatures

Hi Michelle,
I create a lot of cakes for different types of events througthout the year. To stabilize your frosting add shortening. I cream my butter then add shortening and cream until well incorporated. At this point I add my flavorings. If you or your clients like that butter flavor Wilton makes a clear butter falvoring, add a little at a time, it goes a long way.
Here is a recipe I found on Baking911.com (at the bottom of recipe you will see a note on warm weather use)

I hope this has been helpful!
Bernadette

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The Perfect Buttercream Icing Recipe
By Tami Smith
Makes enough for 1, 9-inch 4 layer cake plus decoration or enough icing for a 9x13 with decoration. For larger cakes you will need to double the batch (only if you have a 7qt or 12 qt mixer) or make several batches.

2 cups Crisco Shortening
1 stick butter, slightly soft but not mushy
1/4 to 1/2 cup heavy cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)

For 2 layers or 24 cupcakes:
1 cup Crisco Shortening
1/2 stick butter, slightly soft not mushy
2 TBSPS (1/8) to 4 TBSPS (1/4 cup) heavy cream
1 tsp. clear vanilla
1 pound (4 cups) powdered sugar, sifted (measure than sift)

For 1 layer or 12 cupcakes:
1/2 cup Crisco Shortening
1/4 stick butter, slightly soft not mushy
1 TBSP to 2 TBSPS (1/8 cup) heavy cream
1/2 tsp. clear vanilla
1/2 pound (2 cups) powdered sugar, sifted (measure than sift)

In your mixer bowl, beat the shortening until it's smooth, add the butter and cream together until smooth and light and fluffy. Add smaller amount of the heavy cream and the vanilla and mix well.

Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.
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Chocolate Buttercream: Stir in 2 squares melted chocolate. If not enough, add 1 more melted square at a time. For the best Chocolate Icing, go to the Chocolate Ganache Recipe.

A Note: For a fluffier one, beat the buttercream on a low - med. speed for about another 10 minutes. For a super smooth (not fluffy) buttercream, don't beat as long as 5 minutes. This buttercream will be more white when it's beaten longer.

Use immediately; it's easiest to smooth out when it's fresh. I'm asked all the time about this icing crusting and how long it can be left out. So, it doesn't really crust, it will need smoothed with a hot knife if you want a super smooth surface. This is great because a cake can be done one night and the icing will still be creamy the next day for serving.

As for sitting out, I have left this buttercream in a tight Tupperware for several days at room temperature, several weeks in the refrigerator or several months (6+) in the freezer without problems.

No matter how you store the buttercream, be sure to beat it vigorously with a heavy spoon before using to take away the spongy texture.
VARIATIONS:
Flavors:
Use 1 teaspoon of regular vanilla extract (beat longer so the color of the buttercream turns white)
PLUS 1/2 teaspoon of almond, lemon or orange extracts
1 teaspoon orange, lemon or lime peel to match the extracts
Plus 1/4 teaspoon vanilla extract
For a buttery buttercream:
I wanted a good all-purpose frosting that was good enough for cupcakes, yet would hold up to a wedding cake in June and my buttercream icing isn't written into stone. I add enough butter to flavor the buttercream, but not enough so that it breaks down easily, perfect for a warm day.
For a more "buttery" buttercream, use more butter, or even all butter. I like to use European butter and a smaller amount of powdered sugar when I make icing for cupcakes or for a simple after school "snack" cake, the kind you make in a square pan and just frost in the pan. That is my family's favorite snack and it always goes quickly.
Just use about 2 sticks of firm cold butter and beat in 1 pound of powdered sugar and add a pinch of salt, 1 tsp of vanilla and a little cream or milk to make a smooth consistency for a very buttery buttercream. It will be fine for a family cake, but it won't hold up for a large wedding type cake! And with too much decorating it will start to melt in the piping bag, especially if you have hot hand like I do!!

For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, at most, substitute 1 tablespoon powdered sugar with meringue powder for every 1 cup powdered sugar used.