I have TOTALLY CRASHED!!! I have made 3 batches of BC icing and I've had to throw them away!! For the life of me I don't know what's going wrong.

I've creamed my crisco/butter and flavoring, added sugar and milk little at the time.. Mixed good but the icing seams thick but act like its got to much liquid. each batch has been like this. I've used the same recipe for years don't know what has happen today.

I can tell it's going to be a longggggggggggg night! Istill have a wedding cake and baby shower cake to icing/decorate before morning and this new batch of icing doesn't look any better.

What is going on!!!!!!

Do you mean it's separating? I'm sorry, I don't know. Are the ingredients the same brand you usually use? Have you checked the dates (don't mean to imply you've got them sitting around forever, but maybe the store did...)
Is the butter completely softened? Does you mixer seem to be acting normally?
I'm just trying to help you troubleshoot. Maybe someone else can offer more help.

i always mix the first stage with less liquid for 20 minutes or more on a higher speed. it helps to break down the sugar more, then add a bit more water ( a little at a time) and mix on a lower speed for about the same 20 min. or so, makes it creamy and fluffy without the air. of course this is with a stand up type mixer. mixing for long periods does change the consistency. it sounds to me youve added too much liquid right off so its seperated. remember on humid days you dont need as much water, on cold days you need more.