I just finished reading a thread about butter vs. shortening in buttercreams. I am still searching for "the" icing. How about posting your best all butter buttercream recipes?
If you are talking all buttercream then why not IMBC or SMBC?
However, I think you are talking about the whipped fat and sugar recipes. These all come down to taste. Some come down to necessity. You'll have a hard time getting a white frosting with all butter - thus the all shortening recipes.
I personally prefer half butter, half cream cheese, with vanilla and a hint of almond. I also enjoy some of the specialty flavor mixtures, with hints of citrus.
So much of what we do is aroma.
Everything you ever wanted to know about the meringue buttercreams:
(Has recipes, hints & tips, opinions.)
i like traditional bc - ie: 10oz butter, 20oz ps, milk, flavouring.
i have recently switched to indydebis, and just use butter in place of crisco.