I am a newbie at this, having taken all of the courses I can and continue when I see more. All of the recipes I have learned for buttercream have powdered sugar. I am reading RLB's cake bible and her's use granulated sugar that is heated. Is there a comparison in flavor and texture? I assume it is not as sweet and of course she uses egg yolks or egg whites. I have been using 1/2 butter and 1/2 veg. crisco with powdered sugar ( wilton recipe and Toba Garrett) . Any advise or insight? I am trying to step it up into higher quality baking, but am new at that too.