So, I usually make buttercream with butter, but I have read several people here prefer to use a combination of butter and shortening. I was going to play with that, but do you use traditional shortening or a butter-flavored one or is it just personal preference?
I think most are using the regular shortening. Butter flavored is usually very artificial tasting. That said, I use all butter and it works great, but sometimes in super hot weather I will add a very small amount of shortening to stabilize the buttercream a bit if it's going to be outside for an extended amount of time.
AI use half butter and half shortening. I use regular shortening and it has always turned out great.
Everyone I've ever heard says to use NON-butter flavored Crisco (shortening). I live in Southern California and during the summer I use shortening so the cake won't melt in the heat. If it is not real hot, I prefer to mix half butter and half shortening.