I cannot recommend Italian or Swiss meringue buttercreams enough. (IMBC and SMBC)
They do not use shortening or powdered sugar, taste SO good, and can be used to decorate and pipe with.
There are a ton of recipes here and online for both kinds, and for decorating inspiration and proof, do check out the users who prefer it also (Shirley W and antonia74 come to mind.)
There is a whole big thread about them so you can see what others think too, but I can't find it this minute. Do a search for either of these icings and I bet it will pop up.
I just made a big batch myself, half done in chocolate and half with orange and cinnamon. Except for one other egg-white based icing that does use powdered sugar which I use for a few things, I ALWAYS use IMBC or SMBC.
SO good.
IMBC uses a sugar and water syrup cooked to soft ball stage then added to whipped egg whites. Butter and flavor is then added.
SMBC has the sugar and egg whites cooked over a bain marie first, then whipped, then added butter and flavor.
They are liked whipped cream, but more stable.
They do not crust at all.
Do a search for them (darned if I can find the thread I am thinking of...) here and you will find out tons!!
Another voice heard from... I just tried Serious Cakes' buttercream recipe and I'm SOLD. You can find a video about making her buttercream on Youtube, just search for Serious Cakes. Fair warning however, she has several videos there and you're likely to have to watch all of them, I know I did.
It is a nice mix of butter and shortening... light texture and EXCELLENT flavor. I don't think there is much you couldn't do with it. Now I want to go home and make a cake...LOL!
Here's the thread! It has tons of amazing info and tips about using IMBC and making it....
http://www.cakecentral.com/cake-decorating-ftopict-404613-plastering.html
and here's step-by-step articles with pics showing how both IMBC and SMBC are made!
http://www.cakescanada.com/HowTo/IMBC2.pdf
http://www.cakescanada.com/HowTo/how-to-SMBC.pdf
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