I currently use a buttercream icing that I like but the only thing I dont like about it is when it is in the fridge it gets hard. What recipe do you use?? Mine is just butter, powdered sugar and vanilla. Thanks in advance.

any all-butter recipe is going to get hard in the fridge. By choosing a recipe that includes shortening your icing will not get as hard when refrigerated. Also, its less likely to get super soft and melty if left on the counter. High-ratio shortening found at baking supply or food supply shops will allow it to be even more heat stable. The recipe I've been using lately is Julie's Less Sweet Buttercream from the recipe section here at CC. I use high-ratio shortening and my favorite flavoring is a combo of creme bouquet (found at cake supply stores) and vanilla. here's the link to the recipe.

http://www.cakecentral.com/cake_recipe-2523-0-Julies-Less-Sweet-Buttercream-Frosting.html

I use Sharon (sugarshack's) icing recipe, I love this icing. Here is the link to the recipe and the link to her tips.
God Bless,
Sharon
http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

http://www.cakecentral.com/cake-decorating-ftopict-19948.html

Hi! Alana's recipe sounds wonderful. Thought I'd throw mine in for you to consider also. I use the Wilton class buttercream recipe, but instead of all shortening, I use half real butter and half shortening. Same "idea" as Alana's. I get rave reviews on this BC. I vary my flavorings. For an almond flavored white cake, I use Almond extract. I use clear vanilla for chocolate and non-almond cake flavors. I love to make cinnamon BC by adding dry cinnamon powder to taste and vanilla/butter extracts. For chocolate BC, I simply use vanilla, increase my pinch of salt to several pinches (!) and add cocoa powder til I have the desired intensity of chocolate that I'm after. ALL OF THESE combinations require tweaking the amount of liquid needed. And usually...I use heavy cream instead of water.

BEST TO YOU!