can anyone suggest a buttercream that would be good for heat/humidity/outdoors….....that taste good…....read need help

Mousseline!

Now that I am back at a real computer and can type more easily ...

Wwelcome, Lynet!

Rose’s Mousseline stands up best of all the other buttercreams to heat and humidity, and it tastes fabulous!  Of course, any buttercream in direct light will become problematic, but if the cake is held at cool room temperature until serving—i.e., it’s not out in the heat on display for hours before cutting—it should do perfectly well. 

There are mousselinles in both RHC (Rose’s Heavenly Cakes) and in TCB (the Cake Bible).

Good luck!

—ak

thank u so much i will test try mouslline…....I really hate have to resort to an american verision of b/c with 10x butter and high ratio shortening….........

Remove the pan from the heat and whisk in the egg yolk and vanilla. Scrape the mixture into the strainer and press it through. Then divide it between two pot de crème containers or 6 ounce custard cups. Cover tightly and freeze 30 minutes. If not ready to serve, refrigerate until 30 minutes before serving time. 30 to 45 minutes in the freezer results in the best texture. (When a dessert is called “semifreddo” it means semi-frozen.)