hi, i teach wilton at michaels and at a community college. i ask the studetns to make the class buttercream to work in class with. with the shortening , it is more stable. i tell them to use butter and shortening or all butter with the powder sugar .etc. if they want to on their cakes. but to use a crusting buttercream while taking the class. then , when they learn more.. and can handle making the rose good. then try other buttercreams. whether it is the buttercream dream recipe on this site or wherever they find one they like.. most students can,t hardly handle the class buttercream at first to do borders, roses ,etc.. i tell them about imbc, smbc . fmbc, etc. but to wait until they get thru class. lots of people don,t like imbc, smbc,etc. they say, it is like eating butter .. i tell them to try lots of recipes. i like the wbh imbc. it is the best i have ever made. i ask them not to use cans of store bought icing. they are not good tasting nor do they crust.. i want them to learn how to smooth crusting buttercream.. i tell them about cake central also. i even ask them not to buy and try to work with the cans and bucket of the wilton icing in the cake aisle. it is sticky.. i tried all this , so i could be honest with them all. but a few do come in with it , and they can,t make a thing. it is so sticky.