Normally, my frosting consists of:
1 cup shortening
2 lbs powdered sugar
approx 1/2 cup milk
1 tsp vanilla
1/4 tsp butter ext
1/4 tsp almond ext
dash salt
I was wondering if this would work ok for a FBCT or should I just stick with the buttercream recipe specifically for FBCT?
I use my all crisco recipe for FBCT with out a problem. I also have never had to freeze them for hours. Mine are usually in the freezer for around 30 minutes. If I am doing a transfer I usually do it first, then ice my cake. By the time I am done icing the cake the transfer is usually ready to go.
I don't see why your recipe would not work. 
I also tend towards the all crisco recipe and have never had a problem. I've also used the redi-made stuff in a tube from wilton w/out trouble when i was in a hurry and didn't want to mix a ton of colors. That's a lot of sugar though. Isn't it 1 lb sugar to 1 cup of crisco? 2 lbs of sugar to 1 cup seems awfully strong to me......
The recipe that I was given at my cake decorating class called for 2lb powdered sugar. I've always used it and it turned out ok. Though I've always wondered if it was too much sugar since I noticed most recipes use 1 cup of fat per 1 pound of sugar. Next time I might try reducing the sugar and seeing how it turns out.
My every day recipe using 1.5 cups of fat (crisco) to 2lbs of sugar.
Just because your standard recipes (like Wilton) call for one cup to one lb doesn't mean the others are wrong. They are just different.
The more fat in your recipe the less crusting. The less fat/more sugar the more or faster it crusts.
If the recipe works for you, keep using it. If not then play around with it to make it work. Instead of less sugar I'd probably add more fat. But then again I hate measuring powder sugar and prefer to just dump the full 2lb bag in. 
I tend to make a double batch each time, so I buy the 2 lb bags and just dump the whole thing in too. I guess if you add a bit more water you can do less crisco and make a sweeter frosting? I actually am not incredibly fond of any frosting anymore after all the cake decorating. When I first started, I'd taste everything as I go. now I rarely do unless I'm doing something different and want to make sure it's still palitable.
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