Using Clear Vanilla will help it not looks so yellow... and adding the white food gel helps a lot. I love this video... I'm a Southern Lady and have been cooking/baking for over 50 years. I say, "Powder Sugar" too...
Hi! The butter in buttercream starts to melt down at about 82°F/28C. I've had cakes outside in warm weather for about 20 minutes. But all cakes melt outside in warm/humid weather
Try sifting the powdered sugar. Some stores sell superfine powdered sugar too (although most are already superfine). Also make sure your butter is room temperature before you mix everything. And adding a little milk at a time to help everything mix together!
