Hi everyone, I need help quite desperately. I have an order of 150 cupcakes for this Saturday and have already baked and frozen the cupcakes(50 each of chocolate, vanilla and strawberry). But am completely stuck on the icing part - I live in very hot and humid conditions and these cupcakes are required for an afternoon outdoors party! How do I get the icing on stay on and not drip off? I hate the taste of crisco and want to try and not use it in the icing? Is there any other option at all? Would greatly appreciate any help on this. Thanks

What kind of icing did they order?

If you're using real butter in your buttercream, butter melts around 82 degrees.

If it's hotter outside than that, you might want to consider using Crisco because shortening won't melt until it's between 98-117 degrees.

Try adding salt to the crisco and mix it a long time. It helps cut greasy texture. Once I started doing this it became one of my most requesting frostings.

I read on CC about adding dry pudding mix to icing. I tried it last night and it seemed to make the BC taste better plus it didn't seem as greasy.