Well, butter becomes soft and spreadable at about 72F and melts completely at about 90F.
You can keep 2 bags of icing going with one in the fridge and of course, keep the cake well under 90F once iced. Adding some powdered sugar too it will stiffen it for piping borders, flowers, etc., if it's very warm, but it won't change the melting point. The cake can be cold when transported, but needs to be warm enough at serving time so that the icing isn't hard.
Some people substitute hi ratio shortening for some of the butter, and that can help without changing the consistency or taste much at all.
I live in a climate that's cold for 6 months, cool for 3 months, warm for 2 months, and hot for 1 month, so meringue buttercreams can be used a lot of the time. I'd be pretty nervous about using if it were routinely hot.
Rae
I love you, but your emergency is not my crisis!
They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
I love you, but your emergency is not my crisis!
They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
