Hi Everyone!  I am new to baking, and I've only made buttercream once (it was so good- I didn't know home made frosting tasted so good!!!)

I want to make a crusting buttercream, but I want to add whiskey to it for my husband's birthday.  I want it to be crusting so that I can use the VIVA method to smooth it like fondant.  I've seen some recipes for frosting with alcohol in it, but they all look too "soft/fuffy".  Can I replace some of the liquid w/ whiskey?  Also, I live in a hot & humid area, and I've been reading that I need a higher fat content (is this correct??) to get a proper crust & it won't melt in the heat.

Are there any suggestions or tips that anyone is willing to share with me?

Thank you!!!!

~Michelle