The Whismical Bake House Buttercream (not the Italian Merinque version) calls for only 6 c. of powdered sugar and 2 3/4 cups of shortening that is just a weird ratio to me. Does the whipping make it fluff or something? All other recipes call for 2 pounds of powdered sugar and 1 1/2 c. of shortening. I just can't help but think it tastes like shortening. 6 c. is not even 2 pounds. Or am I reading the recipe wrong?

I just made it for the first time last week and it comes out very creamy and smooth I think the hot water has a lot to do with it, I love the texture it is very smooth however i dont know how it works in icing a cake because i only used it as a crumb coat and filling.

I used the WBH buttercream to ice the Get Well cake in my Photo album. It was kind of a quickie last minute cake. You can't do the Viva towel on it, but the hot spatula smoothed it pretty good. I only piped stars with it, but they held their shape. This frosting IS delicious!

Yes, the ratio seems a bit odd, doesn't it? It also has one and 1/2 sticks of butter! Did you use the high-ratio or Crisco? I think the high-ratio makes it not as greasy as you would expect. It's very smooth, with no greasy feel on the roof of the mouth. It pretty much doubles in size in your mixing bowl. I beat mine for the full 20 minutes.

I made it twice, and it is much lighter. However you still get that waxy mouth feel with the shortening. It's not as much but still there, and pretty obvious.

I like the other recipe much better.

No, I haven't tried it. I have heard good things about it. I would be using Sweetex. I did read here on CC that using hi/ratio is better than the Crisco. The crisco made for the greasy feel. But I thought. "how could it not feel greasy with all that shortening and butter no mater what kinda shortening you used?!" Thanks for answering my questions.