Hi, I am doing a farmers market tiomorrow. I normally use crusting buttercream for my cakes but I would love to use a non-crusting buttercream for my cupcakes. I live in FL so it can't be something that melts. It will be outdoors but I will be under a cement roof. TIA

Bump

I would love to know this too, since I live in Homestead, FL...

AI think IMBC crust less than the AMBC (i have tried a batch using marshmallow fluff 2 days back for cupcakes and just got that feeling that it doesn't crusts like the pure powdered sugar based butter cream) its has a smoother texture too I hope someone else brings his own insight here

It is a bad idea IMBC. Everything that is Italian, swiss or french meringue buttercream is all butter based butter cream and it melt easily over high temp like in FL. What you need it is something that contains shortening which can withstand those high temps.  I think that you are looking for a fluffy buttercream and not that sweet.  I can recommend one that I have use before, it is basically a base recipe of crusting buttercream but the addition of whip cream makes it become very fluffy almost like a meringue base one. You can get it here:

http://allrecipes.com/Recipe/Ricks-Special-Buttercream-Frosting/Detail.aspx?event8=1&prop24=SR_Thumb&e11=rick%27s%20buttercream&e8=Quick%20Search&event10=1&e7=Home%20Page

There only thing that you need to be carefull, is that you need to beat it for at least 10 minutes so the cream whip and you end up with that fluffy texture.

A[@]Sakura Blossom[/@] the IMBC and SMBC recipes I have (and some available on cc) call for the same butter amount in AMBC the difference is the cut in sugar amount and of course the meringue or eggs addition. Your recipe looks interesting to try though, 1 cup of whipped cream will give that fluffiness but wont the high cream amount melt with outdoor high temp there in FL ? and I guess at that case it shouldn't be kept at room temperature it should be stored in fridge after decoration due to the high whipped cream content ?

@daprincessnora, Yes butter is the problem, in country where weather is hot, butter based buttercream are simply melting under the sun, that is why most decorators use shortening to counteract that problem. But then I don't think that you can reach that fluffiness of IMBC without adding something extra to it. Yes, you need to be careful with the whip cream content.  And myself I prefer IMBC to any other BC. This is the one that I know that come close to that fluffiness and maybe the one that Marsha Windbeckler  makes is not bad either and I think more safer in that case.