I have always just used the Wilton BC, but after reading post after post after post, I think it's time I try indyDebi's buttercream. Picking up some dream whip today

I use Swiss Meringue buttercream and I love it. In fact, my customers just love it. That is what I get the most comments, is on my frosting. I like the way to takes different flavors, I put many different additions to it. Like peanutbutter, or cream cheese. I have always stayed away from buttercream, because they are too too sweet for me, but this is almost the perfect frosting. It takes a lot of butter, and it is most likely not very healthy, but then again we are taking dessert here. I know that alot of people do have trouble with it setting up, but I never had. I have 99.9% success with it. Only once did it fail, and that was my fault because I was busy and didn't allow the meringue to get to stiff peaks before adding my butter. But to me it is the best.

Summer months...primarily American Buttercream and Cream Cheese Buttercream. During the rest of the year I make American, SMBC, IMBC and CCBC. It depends on what I am making and the flavor I want to achieve.

I use a 50/50 butter and shortening (not hi ratio). I am in Canada and have not seen one at the grocery store, and with the many many other cake items I can't just find in town, I havn't even looked into ordering any. I have tryed indyDebi's recipe and did not care for it, neither did my husband. Much too sweet for me. But everyone likes different things, right. I think we are much more picky than our customers.

I use a version of Charlotte's Whipped Cream bc and I'm going to start calling it AMBC for American Meringue ButterCream. It's meringue based, but all shortening with powdered sugar.

Sangria , the paddle. You're no longer wanting to incorporate air.

I used Indydebis and Edna's 1/2 and 1/2..both are great..also jessica's swiss meringue..yummmmm..and in the winter, I like to use the old time, all favorite, traditional whipped cream frosting..

this is great info. thanks