I use Domino as well. Before you add the wet ingredients, use a whisk to mix it up. I’ll help reduce the lumps. 😉

I also wanted to mention that you can add 2 tablespoons of cornstarch to this recipe to help make it sturdier.

Hope this helps!
Lisa

Hi Melania,

I am completely self taught and don’t have all the answers but, I will help you as best as I can! 😉

I live in a humid climate and this recipe works well for me when the cakes are kept inside. I am not sure that I would feel totally comfortable using the buttercream on a wedding cake for an outside wedding. I am sure people do it all the time but I am not going to try it.

I know people don’t like to use shortening in their buttercream recipes because it takes away from the flavor of the forsting. That being said, if I had to make a wedding cake I would do one of three things.

1. I would decorate the cake on site as much as possible if and only if it was an inside wedding. (Keep in mind I normally do cookies and not wedding cakes.)
2. I would use a recipe that called for half butter and half shortening because the shortening can take a warmer temperature than an all butter buttercream frosting can.
3. Or I just wouldn’t make the cake for the special event so I won’t ruin the couples new beginning! LOL I would refer them to a professional baker.

I am going to post a buttercream recipe that uses half butter and half sortening soon. So maybe one of these will help you.

Also, you can contact Melissa and “My Cake School” and she can help you. My kids got me a membership to her cake school for my birthday and I learned so much! Her site is http://www.mycakeschool.com. Tell her I sent you. 😉

Also if you note, I do use more powdered sugar than most and I think that helps the frosting hold up a little better.

Thanks,
Lisa