Hi! I live in Malaysia where the weather is hot. I have an issue with buttercream icing. The few times I tried icing my cakes, the icing starts to melt gradually, hence, it doesnt hold the piped designs well.

What do I do? Is there something wrong with the buttercream recipe itself?

Hema noticed this is only your second post, so I wanted to welcome you to CC. If I'm not mistaken you can add meringue powder to help stablize it in hot weather. It's kinda hard to tell without knowing what recipe your using, best of luck

I don't know what you have access to in Malaysia, but here in the U.S. they recommend replacing the butter with Crisco (shortening) because it's more stable. If your recipe calls for 2 cups of butter and you're in a high humidity area you could relace all with Crisco, or even try 1 1/2 cups shortening, to 1/2 cup butter. Then, add butter flavoring to the frosting to enhance the flavor.
Hope this is something that will work for you. If not I wonder if you could do a search for high humidity buttercream online and see if there are other alternatives.
Good luck and welcome to Cake Central!