Hey i need some info on this, i have been making BC for about 2yrs on and off since i work full time .looks like i would have it down by now but i dont i dont know what i do wrong but there has been a couple of times when something goes wrong i think the main thing is im not consitant on my measurements and i noticed the last time i made BC when i was mixing Crisco with butter (not the real butter) probably mistake #1 it looked like cottage cheese instead of being smooth i tried Sugar Shacks receipe and no offense but that doesnt work for me either,
Who has a fool proof BC made with butter cause i dont like Crisco nor the highratio shortenings by them selves, Also i noticed that a oily film was sitting ontop of the BC while it was still in the bowl?? Help im tired of hoping that my BC will come out right, Thanks everyone

Have you tried the buttercream by seriouscakes? It is a great recipe and crusts well. Mostly butter with just a little Crisco.

http://www.cakecentral.com/cake_recipe-7059-buttercream-frosting.html

HTH

Yup, another lover of Serious_Cakes recipe! Its an excellent buttercream and so easy to work with!

When you say you were not using real butter, does that mean you were using margarine? If you want a really good all-butter buttercream, ditch the margarine, it really cannot be subbed for butter.

I make IMBC. It doesn't crust, but it smooths so easily, you don't need it to crust in order to use the other smoothing techniques.