I just made a batch of this icing and it turned out perfectly fine. The reason I was concerned was last year I was trying to make the icing for my DD's birthday cake, and it just would NOT turn out. I was using store-brand shortening that contained trans fat in it. I made about 4 batches that were basically separating, grainy and would NOT stick to the cake (it was ultimately a cake disaster, and I had to end up buying her birthday cake!). I wasn't sure why, but I thought that maybe the shortening was mis-labelled, and it didn't have trans fat in it.
Now that I used the crisco today, and the BC turned out normally, I'm wondering if that shortening I used for DD's cake was actually mislabelled meat fat!
Anyways thanks for all the help!