The last 2 batches of Buttercream Dream that I made have turned out so, so greasy. They still tasted great, but looked shiny (see the sleeping Teddy Bear cake).

The crumb-coated cake was resting on a cardboard round and, when I went to retrieve it, the round had soaked up a bunch of grease. Then, as I was piping, I kept having to wipe my hand because the piping bag was actually greasy on the outside.

What gives? I always use this recipe with success. I didn't switch shortening brands, so what could've caused this? TIA

did the formula of your shortening change. I have noticed with the new crisco it will melt really fast and it seems to separate if it gets to warm in my kitchen

I have found that my bc is greasy if I don't beat long enough. Just a thought.