Working for a store that wants an all butter buttercream. I am used to half butter/half sweetex. Her recipe is 1# and 12 oz 6x sugar with a little cream and a t of vanilla. I am finding this difficult to frost with. Been frosting cake for 30 years. Color is very yellow. Melts in your piping bag. Has to be whipped to be a good consistency for frosting a cake but them it has air bubbles. Does anyone have any suggestions about how to deal with this? When I mention a little sweetex, the owner cringes.

Never heard of sweetex, is it a brand of vegetable shortening, like Crisco?

Sweetex is considered a high-ratio shortening...which means that it emulsifies and blends better that regular Crisco, making a smoother icing. You can also blend more liquids with this shortening, and it will hold up better. A website that I saw said it is specifically made for icings.