I really must try these French, Italian, etc. buttercreams. 
I use Wilton's class buttercream. I adjust the flavorings more now than when I began using it in April. I know hardly anyone here likes it but it's just so easy to work with (in my opinion).
I perfer IMBC. But live in a hot area so it is only used during the cooler days. If needed for hot days I use Wilton Special BC. I have gotten rave reviews with it. But I love the IMBC for the taste. Not so sweet.
It depends on who is doing the tasting. The most decorators normally chooses one or two that THEY like and can make well a their usual icings. Hot climates don't like the meringue buttercreams-too much butter makes the icing too soft in the heat.
Some decorators can only offer meringue or all butter icings in cold weather months. Still, it is a matter of taste.
Here is the recipe that I use:
Extra Special Buttercream Icing
This icing is similar to the flavor and has a medium consistency like bakery icing. It is ideal for frosting and borders.
* 2 cups solid vegetable shortening*
* 2 lbs. confectioners' sugar (There are 4 cups to a pound)
* 1/2 tsp. salt
* 1-2 tsp. clear vanilla or your favorite flavoring
* 6-8 oz. whipping cream
Cream shortening until fluffy. Add sugar and continue creaming until well-blended.
Add salt, flavoring and whipping cream; blend on low speed until moistened.
Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cake. It will keep 3-5 days in the refrigerator.
*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.
Quote by @%username% on %date%
%body%