Recently when speaking with our caterer, I mentioned that we’ll be making our own wedding cakes (which again thank you to those who replied to that thread), and she mentioned to avoid using buttercream because of the humidity in September. We’re in the Chicagoland area, if that helps anyone. (According to msn weather: avg. low: 57? avg. high: 77? avg. precipitation: 0.13 in record low & high: 42? (1988) 92? (2007)). I now have a copy of TCB and am reading through all the recipes (yum!) and searching the forums for the best buttercream to use. From what I gathered, that would be the mousseline? Is a different type of frosting better than buttercream for this weather?