Buttercream icing

Just a tip, I have been baking (not professionally) for quite a few years and have always had problems with this type of icing recipe. I found, whilst watching a cooking show (Anna Olsen – fantastic Canadian Chef) that using a substitue like copha – it is flavourless – (used in the old fashioned chocolate crackles) prevents the icing from melting – espcially in our hotter climate. You simple replace the amount of butter required with the copha. all the rest of the ingreds (quants, etc,) remain the same. I works a treat and the icing does not slide off the cake as soon as it is added…..I an not very good at explaining things so I hope that this makes sence and that you will be able to use it in future