Hi PJ! I'm soon to be THAT mom who brings in cupcakes to her kid's classroom for her birthday noshing. I'm also planning on making either a cake or cupcakes again for her actual party. Her party is going to be outside at the end of June. For the past few years my frosting looks great going on but then melts all over the place in about 5 minutes. One of the bakers at KAF suggested to me that in my usual butter cream recipe I add in some vegetable shortening instead of using just butter. I'm going to try that idea but what about this 7/5 minute recipe? When you say it gets "hard" after sitting out for awhile what does that mean exactly....like if I frosted my cupcakes and then brought them out an hour later would they be hard or semi-hard? What about melting? It's always in the upper 80s/90s on her birthday and this frosting melting thing has been a perennial problem! Help! Sorry, Kristi, I haven't subjected this icing to heat to see what happens. But it stays soft for many days, so no worries about getting hard in an hour. I'd go the shortening/buttercream route, probably. Might be better than an egg-based frosting in heat (as this one is). PJH

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