AI live in south texas 20 mins from the gulf. I would like to know what are some types of icings that will hold up in this weather. I will be doing a baby shower cake for someone who lives in the water! It's an ocean themed and will have fondant deco. Any suggestions?!?! All is appreciated!

AOutside of a crusting buttercream, I wouldn't take my chances with anything else. I' have a wedding cake for next month and I'm in Chicago. Everything will be outside and I was going to use a SMBC and was told not to by someone much more experienced than me. There may be others on the forum that have had good experiences with something else.

I would use a crusting buttercream, however, I would not make it from all butter.  Butter has a lower melting temp than shortening, that is why I say not all butter. You could use 1/2 butter and 1/2 shortening or all shortening.  I use hi ratio shortening all the time and then use a butter flavoring if a butter flavor is wanted, otherwise I flavor with many different types that I usually have on hand.  There are a couple really good crusting icing recipes on there and if you look for the one from Indi Debbi then that is a great one.

AWhen I try to click on recipes and serving charts etc, it doesn't allow me to open it. What type if hi-ratio shortening do you use? Is it just crisco or something else?