Given that you live in a hot climate, buttercream frosting would generally be a better option for cake decorating. Buttercream frosting is more stable and less likely to melt or become too soft in higher temperatures compared to cream cheese frosting.
Here's why buttercream frosting is preferred for hot weather:
Stability: Buttercream frosting is made primarily from butter and powdered sugar, which create a stable and thick consistency. It holds its shape well, making it ideal for piping and creating intricate designs on cakes, even in warm conditions.
Melting Point: Butter has a higher melting point than cream cheese, which means that buttercream frosting is less likely to melt at room temperature or in hot weather. Cream cheese frosting, on the other hand, can become softer and more prone to melting in warmer climates.
Refrigeration: While both buttercream and cream cheese frosting should ideally be stored in the refrigerator, buttercream tends to hold up better at room temperature for short periods, making it more practical in hot weather situations.
That said, if you really prefer the taste of cream cheese frosting and want to use it for your cake, there are ways to improve its stability in warmer climates:
Use full-fat cream cheese: Lower-fat cream cheese contains more moisture and can make the frosting softer. Opt for full-fat cream cheese for a thicker and more stable frosting.
Add less liquid: When making cream cheese frosting, use less liquid (such as milk or heavy cream) than the recipe calls for to maintain a stiffer consistency.
Chilling: After decorating the cake with cream cheese frosting, consider chilling it in the refrigerator for a while to help set the frosting and minimize melting.
Ultimately, while both frostings have their merits, in hot climates, buttercream is generally the more reliable choice for cake decorating due to its stability and resistance to melting.