Do You Know What My Boss Is Talking About?
Decorating By hockeygirl658 Updated 6 Sep 2006 , 4:45pm by briansbaker
You can also get it at the Walmart bakery if they'll sell it to you. Most stores carry some kind of whipped icing now. It's not nearly as easy to decorate with, but it's not as sweet.
There is a recipe in the Wilton yearbook, and probably online on their site as well for a stabilized whipped icing. It's not tooo bad, but you need to refrigerate it to keep it cool, or it just melts on you.
Or, you could ask your boss where she has had the frosting she wants before. If she says that she's had it from a particular bakery, or store, that should help. I worked in the local grocery store bakery a few years ago, and the Best Cream was a non-dairy whipped liquid, in a cardboard box ( much like the milk cartons you get as a kid at school.) We put it in the big ind. mixer for about 7 minutes. It is lighter than the "light and fluffy- sicky sweet stuff, and it resemble Twinkie filling- very airy, and never held color well at all- all colors ended up faded or pastel. TTYTT, I think the sicky sweet stuff is nothing but Shortening and powdered sugar, with maybe some vanilla in it... I made this to practice on my cake dummies and I couldn't tell the difference- Say hello to the future in clogged arteries and cardiac issues - lol!- B
Hmmm maybe you could give your boss a "sample" of frosting (using a cupcake w/ frosting) OR as others have said, perhaps ask her where she's had this frosting from before.
The following is a recipe that I found on recipezaar.com - I loved it! Very light and airy, not sickingly sweet.
1 cup margarine (room temp.)
1 cup shortening
2 teaspoons vanilla (I would use clear)
3 cups powdered sugar
1/4 cup flour
1 cup additional powdered sugar (if necessary)
Whip margarine until smooth.
Add 1 cup shortening.
Whip until fluffy.
Add vanilla, 3 cups powdered sugar and flour.
Whip until smooth.
May add up to one cup more powdered sugar to increase stiffness of frosting.
Decorate cake as desired.
(When I made this icing I chose to use butter, and I used 1 tsp vanilla, and 1 tsp almond extract...I wound up w/ a frosting reminiscient of sugar cookies...yum! It was very easy to make, and it holds shape beautifully! **I'm not sure about whether it will "crust" -the cakes don't last that long, they get eaten before I can find out! The hardest problem I have w/ the recipe is not saying it is "my own"!)
Thanks to everyone for all the suggestions! I still don't know what I am doing, but I will figure it out in time to do the cake. 
duckduck- I had to laugh when you mentioned the Decorette Shop. That was what I was thinking when I said "local cake shop". 
It is just down the road from my house. I live just off of Woodstock. So fun to run into another Portland cake fanatic!
I will post pictures after I finish the 'Great Hippo Cake of 06' on Sunday night.
Oh, and I asked my boss what in particular she liked about this 'bakery' frosting that she wants me to recreate. She said it is "not too sweet and not too rich. Unlike buttercream." So I will give it a whirl! I don't have time to make samples for her this week. And after all this frosting debate, she is on a diet and will most likely eat a VERY small slice and leave the rest for the office to finish off. 
I will just do my best to make NON buttercream icing and have a pretty little hippo (she collects them) for her birthday. Which is actually the more important part of the equasion for her.
Thanks again!
I think the non-dairy whipped frosting that they do in the bakeries (like the one I worked at) is what she is talking about! I agree with ClarrisaCakes..."buttercream" frosting doesn't always have butter in it...but it is still considered buttercream!
hmm.. would cream cheese work with rasberry filling??
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