Well, I can't find the thread were I mentioned that I was trying a new recipe that only calls for 1/4 cup of Crisco to 3 cups of powdered sugar.

Well, here are my findings:

1. Although I like the fact that it has very little Crisco, it is too dry.
2. Because it is dry the icing cracks very easy
3. It dries faster and harder than traditional buttercream (like Wilton's)

I will post a picture of the cake I did soon. I can't find my digital camera..

can't wait til you post your cake! you always do such great work and I also want to see what the frosting looks like on a cake. - only 1/4 cup is very intriguing