Well I finally got out of my comfort zone and made some buttercream icing with real butter and shortening...half and half. Well to say the least that is some awesome tasting icing...it tastes like the icing on cinnabons to me.
I tried the WBH house icing and it was ok...boy there is a LOT of shortening in that along with the butter. Did not hold up well in the heat even though the book says it does.
Guess I will have to buy more butter and keep it on hand because it was really good icing....
Thanks everyone for kicking me out of my comfort zone... 
OH yeah! i agree! When I started in the Wilton classes she was telling us to make our frosting with just the crisco and after a while you just feel like it's this chemically taste! Yuk!
Try the crusting buttercream recipe here on CC! It is soo great! I love it, especially with the almond flavoring!
Good for you CakeRN for coming out of your comfort zone 
. Nice to hear you like it. Keep trying other BC recipes also and if you get the chance try a hi-ratio icing as Melvira said in her post.
I agree with her hi-ratio shortening does make a world of difference in my book also. The texture, smoothness and no greasy after taste and clean up is even much better. I even use hi-ratio shortening in my RBC, no way near the greasyness that crisco leaves in it. 
.
God Bless,
Sharon
If you get a chance, try AgentCakeBaker's recipe for Buttercream Dream. It is sooooo delicious!
http://www.cakecentral.com/cake_recipe-2123-Buttercream-Dream.html
Funny, I just tried WBH house buttercream and I will never make the crusting type again. I really hate the taste of it (crusting) . Everyone is different eh. Good thing we have so many choices. I actually like meringue based buttercreams the best of all but WBH is so easy and so good it will be my frosting of choice from now on.
when I did the WBH house buttercream I used the high ratio with the butter but thought it tasted really greasy and it got way to soft in the heat.
With the rgular buttercream I used crisco and real butter only because it was a free cake for work and I did not want to waste my hi ratio doing a freebie cake.
I used salted butter and it turned out fine.
I use sweet cream butter in my butter cream. (1/2 sweet cream-1/2 shortning) I have people come back to me again and again because they like my frosting. I tried to use another frosting and I had people tell me they knew it wasn't mine. And so far I haven't had problems with it holding up to the heat.
CCC
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