I have a cake due this weekend and they do not want any crisco in the icing. The IMBC recipe on this site calls for Crisco - does anyone have a recipe that is all butter? I found the Silk meringue recipe in the Cake Bible that I just purchased and it says it is resistant to warm temps. Should I just go with that? It's a 1/2 sheet so I'm going to need a lot of icing. I ran out of vanilla and can't do anything until my DD wakes up from her nap so I thought I would ask. Thanks for any help!

The mousseline buttercream is the most recommended from the cake bible.

The recipe I use is called Kaye's Buttercream from the Whimsical Bakehouse book. Here it is printed on this web page:

http://www.murrayhill5.net/blog/inmykitchenblog/archives/000444.html

I know a lot of people use the recipe from Martha Stewart--It is a little smaller recipe, so maybe you want to start with that, since it uses only 5 egg whites and 1 lb butter--While you are perfecting the method.

http://www.marthastewart.com/page.jhtml?type=content&id=recipe1980&contentGroup=MSL&site=living