WOW, I love the stuff! Not too sweet at all and so light and fluffy. If you don't need a crusting BC then give this a try. I'm going to post the cake I made tonight with it sometime tomorrow and I think it turned out so cute! Hubby nearly had a stroke when he saw how much Crisco I had to use, though! 
If this is the whipped cream bc that is listed here, there's been a multitude of posts about it including one I did a while ago titled "This icing rocks!" There's actually been a revision to it that crusts slightly but enough to smooth with a papertowel. This revision is listed here towards the bottom of the page: http://webmall1.com/sweetdreams/boardrecipes.htm
Unless I'm overlooking it, the one on Sweet Dreams' list doesn't have Crisco. I'll bet she's talking about the one in our recipe files called Whipped Cream Buttercream. It has no cream in it, oddly enough....but plenty of Crisco. It uses Meringue Powder, and it is yummy. It's my favorite when I don't need smoothing or crusting.
Yes, it's the Whipped Cream Buttercream that I'm talking about but I'm definitely going to give the crusting one a try, too! The one I made is right here on the website in the recipe section and says it's from Wilton. It was really nice to work with.
Can this be used to decorate or just ice and fill only? (i.e. can you make flowers etc with this? or only simple borders?)
Yes, you can do everything with it... I used it exclusively for awhile until I found a recipe I liked better that was easier to make. This receipe is tasty!! 
) 
I am a little confused about the buttercream posts that I saw here. which one or ones are you talking about? I would like one that you can use for everything and one that crusts slightly so it can be smoothed. Then there was something about a revised one. Please help. Thanks
It says it crusts slightly if you add more meringue but I didn't notice any crusting, really. I want to try the one you can smooth and someone posted that earlier here. I'm wondering if I could add some cocoa powder to this recipe for a chocolate flavor. What do you think? I was able to do a border with this recipe but didn't try anything else.
This is the one I used...
http://cakecentral.com/cake_recipe-2019-17-Whipped-Cream-Buttercream-Frosting.html
craftst3 Hi, Just press this link to get the recipe
Great cake chocomama!!! 
It says it crusts slightly if you add more meringue but I didn't notice any crusting, really. I want to try the one you can smooth and someone posted that earlier here. I'm wondering if I could add some cocoa powder to this recipe for a chocolate flavor. What do you think? I was able to do a border with this recipe but didn't try anything else.
This is the one I used...
http://cakecentral.com/cake_recipe-2019-17-Whipped-Cream-Buttercream-Frosting.html
Here is a cake I did with the whipped butter cream frosting... Love the taste. Here is the recipe from this site.
Whipped Cream Buttercream Frosting
Serves/Yields: Approx. 3 cups
Prep. Time: 30 mins
Cook Time:
Category: Frostings
Difficulty: Moderate
I found this recipe on the Wilton website. It looked beautiful on the cake I saw. This frosting is made in two parts and they should not be combined until each part is completed.
Part One
1 lb. powdered sugar (sifted)
2 1/2 cups Crisco
Part Two
3/4 cup granulated sugar
1/2 tsp. salt
2 TBSP. Meringue powder (add 1 additional TBSP for slight crusting)
1/2 cup BOILING water (less 2 TBSP)
1 TBSP Vanilla (or flavor of your choice)
Part one... put crisco in bowl and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.
Part two... In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring.
NOW combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness.
I tried rose making with it and think they turn out better using regular bc from wilton's recipe. It is stiffer so I think they dry better. But roses do work as well as other decorations.
There is butter in the recipe but the ratio of fat to sugar keeps it from spoiling.
The crusting recipe is a slight crust but comes out very very nice. I"ve gotten nothing but compliments on it.
Also, the revision recipe uses only 1 bowl instead of 2.
yes this is a great recipe I posted it on wilton. Giving credit to where I recieved it. I used it on most of my cakes. The first one I did was the stacked with no topper on it. They wanted it as it was. Also mixed with jam or ANYTHING.Excellent filling. I know people who don't realy care for cake much. They LOVE my cake made with this. Try this: Make it in chocolate, add raspberry jam. DELISH!!!! I did it with huckleberries. TO DIE FOR! Making it in one bowl does work. just be paitent.
Here is a link for the one bowl recipe. Chefleah's version...
http://members.nuvox.net/~zt.proicer/message/saved/RECIPES.htm#Chef
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