I have an order for my cousins graduation party cake which is going to be in mid july-the average temp in july here is about 80*. This is going to be my first order for an outside venue in the summer. I am not sure what the best options are to ice the cake that will withstand warm temps. Any suggestions/ideas...how you go about these kind of orders would be much appreciated!! Thank you!

I suggest an all veg shortening (yes you can use milk, the sugar acts as a preservative). Try some alpine...all my summer cakes get a high ratio shortening BC. Sugarshack has a good recipe.

I use Indydebi's receipe. It taste good and it will hold up to 100+ degrees. I live in Arkansas and our summers are extremely hot and humid. I've never had any problem when using this buttercream.