Am new to baking and this site... many of the buttercream icing and fondant ask for shortening.. and we in Tanzania don't get it.... what should i use?
I'm based in Finland and shortening isn't easily available here either, so I make buttercream with just butter. Has worked fine for me
I only use shortening if I will have a very hot day, as shortening has a higher melting point than butter.
Otherwise, it's butter all the way!