It's the shortening that holds it and dries/crusts nicely. You won't find a good buttercream recipe that doesn't use it. For the most part - equal amounts of shortening & butter, or all shortening and butter flavor, plus other flavors if you want, cream together, add powdered sugar til it's stiff. Join the Cake 101 group for help. But I promise you won't get a good non-shortening recipe. And the Wilton another replier suggested? The recipe, not the canned stuff. It's on the Wilton website.
at 11:56 PM on Oct. 18, 2010