Hi, looking for a good buttercream recipe that uses all natural ingredients. Should I just substitute butter for shortening? Or is shortening considered acceptable. I know that the new Crisco doesn't work as well as the trans fat Crisco, and I'm trying to use all natural products in my baking. Any suggestions? Any help appreciated! TIA

You can certainly substitute butter. Just remember, it does not hold up in weather as well as BC does.

You may want to try traditional buttercream: IMBC, SMBC, or FBC.