Buttercream is the confectioner's bread and butter (pun intended). However, it can be hard to control. 

Traditional buttercream is made with either Italian meringue, butter, cream cheese, condensed milk or shortening. These textures vary, and some won't keep in very hot temperatures or in complicated decoration designs. Here are a couple of the best ways to prevent it from melting and to achieve the perfect consistency for garnishing cakes, cupcakes and any other delicious creation.

Option 1

1. Beat 1 ⅓ cups of butter and 1 cup of shortening at low speed for 1 minute.

2. With a spatula, incorporate everything well into the center of the bowl.

3. Continue beating at medium-high speed for 3 minutes.

4. Add 5 cups of powdered sugar, a splash of Vainilla Molina and a pinch of salt.

5. Beat for 1 minute until fully mixed, and then gradually add 2 tbsp of water.

6. Decorate your cakes as usual. 

Option 2

If you don't want to use shortening, make it this way:

1. Mix 2 tbsp of powdered grenetine with 5 tbsp of water in a microwave-safe container until there are no lumps left.

2. Let it sit for 5 minutes, then microwave for 10 seconds.

4. Remove and allow to cool BEFORE ADDING IT TO THE BUTTERCREAM.

5. Add it to the buttercream and beat until everything is incorporated.

6. Decorate your cakes as usual.

Use either of these techniques so your buttercream reaches its ideal consistency and keeps it together for a long time!

Your creations will look absolutely beautiful--without having to be refrigerated.