Hi! I am doing my first wedding cake for a relative tomorrow. I was gonna do the regular buttercream frosting, but I just figured out is gonna be 95 degrees, and the ceremony is outdoors. So now I need a plan B, ASAP! I am not a fan of shortenings. Do you think the flour roux icing could work? Also I was thinking if melting marshmallows in the frosting or using the fluff could make the icing more stable... If someone besides God can help me, would be great!!!

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