How do I make Icing or Frosting for cupcakes which will stay firm and won't melt in hot and humid weather?
Which ingredients and amounts should I use?
Many thanks for your help!

Have you tried crusting buttercream?

I would half the butter in the recipe and add shortening since it won't melt as easily as butter.

You can use an all shortening recipe and add vanilla or butter flavoring to it, or use the butter flavored Crisco.

I agree with the sentiment that switching to an all shortening buttercream will help. Butter has a melting point that can start as low 88* whereas Crisco has a melting point of 106*. Some of the commercial shortenings have melting points over 115*.

You may want to add a little extra butter flavoring to help the taste a bit (I don't recommend 'Flavor Mill' Butter Flavor unless you like the taste of Butterscotch )

Best of luck!

Many thanks to all.
I already try half the butter and add shortening it did work much better so it seam Ill get there eventually.
I appreciate all your advices.

Hi Stefi,
I was wondering what shortening did you use for your icing because I can't get crisco where I am?
Can you give me the brand name?
Any help would be appreciated.
Karen