This buttercream is smooth, delicious, beginner-friendly, and stable enough for covering cakes and piping decorations, even in warm weather. 
Ingredients
300g Butter (softened)
200g Vegetable Shortening (Simas)
1kg Icing Sugar (sifted)
1 Tablespoon Vanilla Extract
¼ Teaspoon Salt
Method
Add the butter and shortening to a mixing bowl.
Beat for 5–7 minutes until light, pale, and fluffy.
Gradually add the icing sugar in batches, mixing on low speed after each addition.
Add the vanilla extract and salt.
Continue mixing for another 5 minutes until smooth, creamy, and well combined.
Scrape down the sides of the bowl and give it a final mix.
Your stable vanilla buttercream is ready to use!
Baking Tips
Sift your icing sugar for a smoother finish.
Use room-temperature butter.
Add icing sugar gradually to avoid a mess.
Perfect for frosting cakes, sharp edges, rosettes, borders, and simple cake decorations. 
Save this recipe for later and share it with a baker friend! 
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