I was reading around the web somewhere and found a recommendation that if you use hi-ratio shortening instead of Crisco that your icing will be less greasy in taste and mouth feel. Has anyone done this? What was your opinion? I bought some Sweetex to try. The conversation recommended Alpine as the best, but my shop did not have that. 
I'll let you know when I get some made and we have a taste test with the hubby--who hates Crisco icing. 
I've used both...and don't really see much difference in the taste.
I do think the Hi Ratio produces much richer coloring, when adding gel colors, though.
I did ask another member how she got her colors so vibrant....I haven't gotten an answer yet..maybe she uses the Hi Ratio?? But then again I think she uses alot of (GASP) Fondant...
For those of you who are interested, I made the Buttercream for decorators with real butter recipe from this site yesterday and used the Sweetex hi-ratio shortening as the shortening. It was very good. It was creamy, nice flavor, not greasy tasting or in the mouth. My DH was very pleased with it--and he hates Crisco icing. It is sort of expensive, but I think I will be using it for the wedding I am doing in early September--both for its flavor and for it ability to hold in the heat. 
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