Has anyone tried it yet and how'd it come out?
Shortening is starting to creep me out just a little bit (in the quantities I've been using it lately anyway).

This is the recipe I'm talking about. I made it last night and really liked the results, but wonder if it would work with butter instead of shortening?

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

I made this recipe with half butter and half shortening and it was great! I am not sure about all butter though. I have made regular buttercream with all butter though and that is awesome, my favorite! Just can't make it much out here in AL.

I make it all the time w/crisco. have never tried using butter; I think it would be too soft. Maybe half butter/half crisco would work. I'll watch this topic. I'm curious now too.

I never use shortening in my buttercream, always 100% butter. The taste and texture are better in y opinion and shortening grosses me out too...like the way it doesn't wash off unless you work at it and that film it leaves on your tounge when you eat it...

I know alot of people use shortening, but people who order cakes from me won't go back to shortening.

Scmoop- Do you use the Whipped BC recipe from CC? It's a little different than regular BC.

i've also made this with half butter half crisco and liked it much better than all crisco. haven't tried all butter yet, but would love to hear how it turns out.

I use 1 cup butter and 1 1/2 cup Crisco.