I LOVE buttercream icing, but it isn’t great in hot weather as it can melt everywhere ruining all your hard work!!!
I came across this recipe, which gives a perfect frosting finish. Even in hot weather and out of the fridge for long periods, it just looks like when you first piped it out!
The recipe includes Copha. On the Gastronomy link below, Moni explains that:
“the two big reasons why you use vegetable shortening in buttercream icing are because:
1. Vegetable shortening has a higher melting point which means that your icing will hold its shape for longer and has a better shelf life, and
2. Being white in colour, it helps maintain a white appearance in the overall icing and assists in accurate colouring.”
To be honest, I actually prefer the buttery taste and smoothness of a normal buttercream icing (butter, icing sugar, milk), however this recipe is fantastic for those birthday cakes or parties in summer where the desserts are displayed out on a table and you worry about your perfectly iced cupcakes/cakes melting!!