This buttercream is super smooth and easy to pipe, but with the shortening added, it’s much easier to work with on hotter days. It’s still got butter in it, so you can’t leave it out for days in the middle of summer, but it does hold up much better than just a butter based recipe.
Hi Vanessa! I’ve watch in youtube all of your videos and I wanna try to use your recipe for the buttercream because mine always failed. I’ve find in this recipe that you use vegetable shortening (as Crisco or any other one that I can find online) but, in Italy I cannot find anything like this. May I substitute this with margarine? Thank you for your kind answer and for all the tips and recipe that you share with us
For me margarine is not very tasty in a frosting. If you don’t have shortening, I would suggest the sweet buttercream recipe.