AHi ive just joined, quite new to cake decorating, having problems with buttercream melting in this heat ( unusual for northeast England)

Tell us what your recipe/ingredients are and exactly how hot it is. That will help us determine what to suggest.

AIts roughly 200g butter 500c icing suger tiny splash of milk and the buttercream is quite firm thanks

ASorry forgot to say in this warm weather i wouldnt dare take my cake icing outdoors 80degrees indoor roughly 60degrees, i had to keep putting cake back into fridge to firm up the icing

AAdvice is received years ago from a baker was that icing should have 1 part fat to 4 parts sugar. That was in response to my question of 'why does my icing melt off my cake after sitting for a while?' In addition to that ratio, I suggest subbing high ratio shortening for a portion of the fat. That can help stabilize your icing if it's warmer.