I use a BC that I came up with that uses 1 c. crisco and 1 c. real butter and then I add approx. 1-2 cups of whipped cream to it and it is really good. It lightens the sweetness but still smooths rather nicely. I am forever trying to find a good BC recipe that both the kids and the adult like 
I too have tried so many bc recipes that I can't even remember all of the ones that I've tried. I have been using this one for a few weeks and as far as sweetness, crusting and ease so far I like it the best.....
2 lbs powdered sugar
6 1/2 oz of crisco ( about 3/4 cup)
1 tsp van
1/2 tsp almond flavor
1/4 tsp butter flavor
1/2 cup of water
I've tried it with and without the almond, just adding more vanilla, but I really like it better with the almond. I was kind of surprised because I don't usually like almond that much.
I am a newbie but I just use the wilton buttercream. It however always seems to turn out a little different depending on how much crisco i use. I decrease this so it will crust andi can smooth it. I also use a little more powdered sugar than it calls for so the butter taste is a bit more subdued when it develops.
Just a thought
~Alicia
I too have tried so many bc recipes that I can't even remember all of the ones that I've tried. I have been using this one for a few weeks and as far as sweetness, crusting and ease so far I like it the best.....
2 lbs powdered sugar
6 1/2 oz of crisco ( about 3/4 cup)
1 tsp van
1/2 tsp almond flavor
1/4 tsp butter flavor
1/2 cup of water
I've tried it with and without the almond, just adding more vanilla, but I really like it better with the almond. I was kind of surprised because I don't usually like almond that much.
This is basically what I use other than I use more butter flavor and less almond flavor. I also use milk. Why do you use water instead of milk? My aunt always used water but the lady that got me started doing cakes years back always used milk so I do. Just wondered why some use milk and some use water.
Thanks.
Diane
I would think the milk vs. water has something to do with the fat content. I have seen that some cakes call for whole milk as compared to 2%.
The difference in fat in a cake, yes, but not icing, I wouldn't think.
diane
Yep! lfkeller is right. That's it. You don't have to worry about it spoiling because there's no dairy so I don't have to worry about it sitting out on the counter for too long! I love love love how this recipe crusts!!! I have never gotten such a smooth finish until I started using this recipe!
I too have tried so many bc recipes that I can't even remember all of the ones that I've tried. I have been using this one for a few weeks and as far as sweetness, crusting and ease so far I like it the best.....
2 lbs powdered sugar
6 1/2 oz of crisco ( about 3/4 cup)
1 tsp van
1/2 tsp almond flavor
1/4 tsp butter flavor
1/2 cup of water
I've tried it with and without the almond, just adding more vanilla, but I really like it better with the almond. I was kind of surprised because I don't usually like almond that much.
I was just wondering how this tastes against the Wilton bc with all crisco.
Wilton just used 1 pound of sugar and this uses 2.
Is this one easier to work with? Is it too sweet because of the added sugar?? I'm just curious. It seems like it would lmake a bigger batch and I'm all for that! 
It does make a decent size batch and nothing is ever wrong with having extra icing around the house!!! LOL!!! I don't know if it's because it has less crisco than the wilton one....but it seems so much easier to work with for me. The pony cake in my photos is using this icing and like I said...could never achieve real smoothness before but this recipe does it beautifully! I think when I make it next though that I'll add like 1/3 tsp of popcorn salt to see if that helps to cut the sweetness just a little!!
Here's a super (multi-linked) thread on frosting recipes that are less greasy and less weet:
http://forum.cakecentral.com/cake-decorating-ftopict-49180-.html
More less sweet frosting threads:
http://forum.cakecentral.com/cake-decorating-ftopict-152561-.html
http://forum.cakecentral.com/cake-decorating-ftopict-139461-.html
http://forum.cakecentral.com/cake-decorating-ftopict-115351-.html
http://forum.cakecentral.com/cake-decorating-ftopict-104901-.html
Generally buttercreams with small amounts of milk/cream don't have to be refrigerated.
Example of a b/c that doesn't require refrigeration:
(from Sarah Phillips of Baking911)
http://tinyurl.com/yewmxb
For safe storage of frosting and more:
(Sara Phillips info from baking911)
http://tinyurl.com/ymqp6x
http://forum.cakecentral.com/cake-decorating-ftopict-1231-.html
HTH
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