Hello.  I am curious as to why my homemade buttercream tends to have a shiny almost greasy wet look?  Seems cakes at the store icing looks smooth and not shiny, just matte.    I have tried shortening and butter 1/2 each, and tried with more of one over the other in different amounts.  Suggestions on what can be adjusted to make it pretty and matte finished?   Does high-ration shortening make that much of a diffence?

maybe you are using too much fat to sugar?

I normally just do 2 sticks of butter, 1 lb of sugar, a splash of milk and a little vanilla and I don't think it looks shiny.

I agree with @Coffeelover77 ‍, you are probably using too high a ratio of shortening and/or butter to the sugar.  I use the same ratio - one pound of butter (or shortening or half and half) for every pound of sugar - and it crusts nicely and always has a matt finish.  No, high-ratio shortening would not change the appearance.  It just makes the frosting a bit creamier and smooth.

Sounds to me like you might be using too much liquid making the icing too soft. Or as the others have said, too much 'fat'.    Try this one:     http://www.cakecentral.com/recipe/22469/2-icing       Be sure to read the whole recipe as there is a way to make it crusting posted at the bottom of it.  I't s a super good tasting icing and easy to make and use.

Thank you both for responding. I've just learned something! I didn't really realize it was a specific ratio...I have not been adding quite the full amount of sugar as I was trying to adjust sweetness & icing firmness.