to CC ! Hi!
i use regular Crisco for my recipe. I get nothing but awesome comments on it. 
1 cup solid white vegetable shortening (crisco)
2-3 tbsp water ( i use 3)
1 tbsp meringue powder
1 tsp flavoring (vanilla, butter, rum, peppermint etc) I use vanilla
4 cups powdered sugar
Blend crisco, water and flavoring together til creamy. Add meringue powder and powdered sugar.
Hope it helps. This recipe is great for decorating and filling. I have used it with carrot cake, chocolate and white. Everyone always comments on it. It also holds up very well in the heat and can be left out (not refrigerated) because it doesn't use milk. Add more water to thin or more powdered sugar to thicken.
Any questions, just ask.
Rebekah
I use regular crisco. I use Indydebi's recipe and it tastes wonderful, unlike some other all-shortening buttercream recipes I've tried in the past.
http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html
If you live somewhere hot, it's a great recipe to try because it doesn't melt the second you get outside...I've had that happen with the Wilton recipe that was half butter during the hottest part of the summer.
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