Reuploaded this because I just noticed that the old video was cut due to music copyright.

WATCH VIDEO FOR MORE TIPS
350g UNSALTED QUEENSLAND BUTTER ( You can use any brand of "BUTTER" you like for this recipe )
300g-350g CONDENSED MILK ( Im using Doreen brand but any brand will do, you may opt to adjust the sweetness depending on your preference )
150g CRISCO VEGE SHORTENING ( Im using crisco cause it has 50% less saturated fat than butter. But you can use other BRAND of shortening )

Storage: Can be stored in the "freezer" for up to a month in an airtight container but don't forget to thaw it the day before you will use it. If you will use it on the same day, just put it in the refrigerator. "Freezer and refrigerator are different". FYI

All ingredients may be substituted with other brands that is available in your country. Just note that I added "CRISCO" cause the main goal of this video is to produce a "Stable buttercream recipe" that can withstand the hot weather. I am living in the Philippines, where it can get extremely hot specially during summer season. Imagine putting a chocolate bar on top of the table in a room temperature and leave it for an hour or so, you will get a soupy bar of chocolate. That's how hot the weather can be here. Otherwise, if you don't like crisco or you dont need crisco, you may replace it with the same amount of butter. You may also variate this recipe by adding flavorings like: vanilla, chocolate powder/ganache, matcha powder, fruit purees/campote. Be creative as you can, there's no limit in discovering new things! Happy baking everyone!