Thank you for this! I am a private chef here in Los Angeles, and we do have our warm months. I have had good luck using Swiss merengue buttercream quite often, and I would have to say is pretty much my “go-to” frosting. However, some comments I’ve received is that although it’s tasty, it’s a bit “light”, whereas I think the guests were hoping for a more heavier rich tasting frosting? Not quite sure but I am open to trying the Italian buttercream as well. Haven’t had much luck with cream cheese frosting where mine seems to melt in warmer conditions. Ok, off I go to bake. I appreciate this! Ray

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